DAINTY CAKES | Valrhona
Pipe the Almond Cake batter into the molds (fleximolds REF4394) and bake at 190°C (375°F) until light golden brown.Cool and unmold. Trim the top to
Ingredients
- 500g almond flour
- 500g confectioner's sugar
- 500g whole eggs
- 30g invert sugar
- 150g all-purpose flour
- 500g butter
- 388g raspberry purée
- 65g glucose
- 115g sugar
- 11g NH pectin
- 38g lemon juice
- 450g whipping cream
- 50g glucose
- 50g invert sugar
- 650g ALMOND INSPIRATION
- 900g almond ganache
- 900g whipping cream
- 500g ABSOLU CRISTAL NEUTRAL GLAZE
- 50g water
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