RUGOSO CAKE

RUGOSO CAKE

Created by

  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Recipe components

COCOA SHORTBREAD PASTE

IngredientsPreparation
  • 155g
    fresh butter
  • 98g
    icing sugar
  • 55g
    ground almonds
  • 1piece(s)
    vanilla bean
  • 50g
    eggs

CARA CRAKINE

IngredientsPreparation

RUGOSO MOULDED GANACHE

IngredientsPreparation
  • 730g
    cream
  • 130g
    butter
  • 100g
    sorbitol

WHITE BASE GLAZING

IngredientsPreparation
  • 130g
    cold water
  • 260g
    sugar
  • 260g
    glucose
  • 170g
    unsweetened concentrated milk
  • 20g
    gelatin powder (200 Bloom)
  • 120g
    water for hydrating