Nutty Single-dose cake
TORRONE MOUSSE Heat 100 g of cream at 40°-50°C, add Moussecream and mix Pastovopan (or Pastovocrem). Pour the mixture so obtained onto the remaining cream. Let it cool down inthe freezer for a few...
Ingredients
- Cream g 500
- Moussecream g 75
- Delipaste Nougat (Torrone) g 40/50
- Pastovopan/Pastovocrem g 40
- Pastovopan g 400
- Granulated sugar g 100
- Rice starch g 80
- Whole milk g 900
- Cream g 100
- Vanilla Delipaste Super g 10
- Fabbri almond paste g 500
- Eggs g 250
- Butter g 125
- Nutty g 100
- Flour g 25
- Cocoa g 8
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