Maracuja Cake
Procedure Chocolate mousse Heat the milk and add it to the Delipaste Chocolate. Mix thoroughly and continue heating to make a creamy, smooth ganache. Add the Pannamousse to the cold cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.fabbri1905.com.
Ingredients
- 500 g cream
- 60 g Pannamousse
- 35 g Pate à bombe
- 50 g Delipaste Chocolate
- 50 g milk
- 300 g Pastovopan
- 200 g flour
- 50 g starch
- 300 g egg white
- 150 g sugar
- 400 g milk
- 90 g Pannamousse
- 100 g Delipaste Vanilla
- 200 g Pastovopan
- 750 g semi-whipped cream
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