Manila

Used Cacao Barry products
Chocolate Travel Cake

Manila

Created by
  • Ivan Pascual Bossa
Level
level 3
Dosage
Recipe for 4 Cakes
Used Cacao Barry products
Recipe components

San Miguel Manila Beer syrup

IngredientsPreparation
  • 500g
    Hoppy Manila Beer
  • 500g
    Moré Biological Tract

Boil beer with sugar, make a syrup and, save

Tanzania’s malted biscuit

IngredientsPreparation
  • 360g
    whole egg(s)
  • 240g
    Moré Biological sugar
  • 120g
    Chestnut honey Alemany
  • 192g
    anhydrous butter
  • 72g
    ginger oil Clos Pons
  • 96g
    Almond powder flour
  • 180g
    Half-strength flour
  • 50g
    Malted wheat flour (medium Toasted)
  • 36g
    Cacao Barry
  • 15g
    baking powder

Whip whole eggs, sugar and honey sparingly.

Break Up the Tanzanie 75% and the anhydrous butter aside, add the ginger oil.

Sift the flours with the cocoa and the baking powder.

Add to the assembled of eggs and sugars the screened flours and the break up fats

Bake 180ºC for 22 minutes

 

Lleida-Cherry compote

IngredientsPreparation
  • 300g
    Ripe cherries without rocks
  • 120g
    Organic white sugar
  • 1g
    Essence of Hops
  • 2g
    Iota SOC Head
  • 6g
    Gelatine moisture

Make a compote with all the ingredients cold in TMX until it starts to boil, make it two minutes and save cold for 10 minutes, remove structures with blender and save in pastry bag to be filled

 

Decoration

IngredientsPreparation
  • Tempered chocolate
  • Cacao Barry