SUGAR-FREE ACE CAKE | Corman International
by Arianna Trentini | Recipe calculated for 2 pieces | 4 completion stages
Ingredients
- 220 g egg whites
- 15 g lemon peel
- 5 g baking powder
- 3 g cinnamon
- 300 g powdered hazelnuts
- 130 g flour
- 50 g Grand Marnier
- 330 g raw carrots, grated
- 136 g egg yolks
- 2 g salt
- 250 g erythritol
- 55 g Traditional Butter 82% fat – Block
- 75 g lemon juice
- 342 g orange juice
- 190 g Pasteurized eggs
- 180 g erythritol
- 150 g pasteurized egg yolks
- 54 g water
- 60 g gelatin mass
- 270 g Soft style cream cheese Elle & Vire Professionnel®
- 120 g Sculpture 30.2% fat
- 1000 g Sculpture 30.2% fat
- 30 g grated lemon zest
- 100 g erythritol
- SQ maltitol-sweetened white chocolate
- SQ liposoluble orange colouring
- SQ Orange zest
- SQ lemon zest
- 1 orange
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