Nut Bundt Cake
3 After removing from the mold and allowing it to cool, decorate with caramel-flavoured Flexiglaze topping heated to 30–40 °C.
Ingredients
- 1000 g SOFT BABKA ALFAPRO
- 450 g EGG MASS
- 350 g OIL
- 50 g WATER
- 150 g DELIPASTA CREMOSA HAZELNUT FABBRI
- 150 g CRUSHED PEANUT
- FLEXIGLAZE TOPPING ALFAPRO
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