
Marcona Almonds Praliné Cake

Marcona Almonds praliné cake mixture
Ingredients | Preparation |
---|---|
| Place in the mixer |
| Gradually incorporate |
| Add |
| Then, add |
Pour about 500 g of the mixture into the tins. |
Coffee crumble
Ingredients | Preparation |
---|---|
| Cut into cubes and set aside in the fridge |
| Place in the mixer |
Add the butter and work. |
Cripsy coffee crumble base
Ingredients | Preparation |
---|---|
| Heat to 30°C |
| Incorpoate at around 50ºC |
| Add |
Cool the mixture at around 23ºC. |
Zéphyr™ Caramel glaze
Ingredients | Preparation |
---|---|
| Mix |
Finishing
Put the preserved orange through a mincing machine or food processor at low speed. If the orange paste is very thick, you can incorporate a little syrup to make it softer. (1) Cooking temperatures are subject to ovens brand and type. |