Торта Баунти
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Roi Chocolat | 2.000 gr | Sponge cake ingredients |
| Eggs | 1.280 gr | Sponge cake ingredients |
| Water | 220 gr | Sponge cake ingredients |
| Minuta Ivoire | 500 gr | Cream ingredients |
| Water | 800 gr | Cream ingredients |
| Milk | 400 gr | Cream ingredients |
| Roma Top (Vegetable cream) | 300 gr | Whipped chocolate cream ingredients |
| Casa Cream UHT (Fresh cream) | 300 gr | Whipped chocolate cream ingredients |
| Cocco (paste) | 160 gr | Whipped chocolate cream ingredients |
| Minuta Choco | 400 gr | Chocolate cream ingredients |
| Water | 500 gr | Chocolate cream ingredients |
| Milk | 500 gr | Chocolate cream ingredients |
| Sugar | 140 gr | Chocolate cream ingredients |
| Roma Top (Vegetable cream) | 200 gr | Whipped cream ingredients |
| Casa Cream UHT | 200 gr | Whipped cream ingredients |
| Scaldis White (compound) | Decoration ingredients | |
| Paletta Cold Gel Neutral | Decoration ingredients | |
| Cocoa butter | Extra ingredients | |
| Chocolatier White Waffle | Extra ingredients | |
| Scaldis White (compound chocolate) | Extra ingredients |
Preparation
Use the wire whip to mix all the sponge cake ingredients together, at high speed for 6-8 minutes. Fill up preferred molds slightly over the middle with the mixture and bake at 175-180°C for 35-45 minutes.
Whip the 1st set of cream ingredients.
In order to create a base, melt the Scaldis White, add the Chocolatier White Waffle and mix. Spread onto a parchment paper lined tray and allow it to cool down and set.
Pour the cream into a silicone mold up to ½ and top with a layer of sponge cake. Fill the rest of the mold with chocolate cream and place a layer of sponge cake on top. Allow it to freeze.
Remove from the silicone mold and spray with cocoa butter. Place the gâteau neatly onto the base you have already prepared.
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