Mixing
Mixing Planetery
Mix all ingredients, stir at medium speed until fluffy, /homogeneous, stir until evenly mixed, pour into the mold and then bake in the oven.
Next Process
Divide the sponge into 3 parts, fill the first part with cream and topfil dark cherry, then stack the sponge on top, pour the cream back on top, flatten it and give topfil dark cherry, stack the sponge back on top, then cover the entire cake with cream until flat, after that cover the entire cake with shaved chocolate.
Oven
Oven Temperature :180°C
Baking Time : ±30-35 minutes
Filling
Beat water and Cremyvit until homogeneous, set aside.
Then beat the Ambiante until it becomes fluffy, then mix it with the first Cremyfit.
Decoration
Cover the entire cake with shaved chocolate, then decorate with cream and Topfil Dark Cherries.
To obtain the French look the first incision must start, and the last one finish, at the very edge of the baguette. Incisions should overlap one another along a third of the cut. By adding a portion of the water at the end of the mixing, you will obtain a more humid crumb and nice cuts. You will obtain better cuts if you let the dough dry slightly before cutting. It is recommended to use a humid blade. To make a “baguette campagnarde”, create a mix that is 50% flour and 50% semolina. To get the appealing traditional look, dust with rye flour before cutting.
251Kcal
Energy
1050Kj
Energy
2.1g
Fat
0.3g
Saturates
4.7g
Carbohydrates
3.0g
Sugars
*Indicative values based on theoretical calculations
| Nutrional Value per 100 g | ||
| Energy 251Kcal | ||
| Energy 1050Kj | ||
| Fat 2.1g | ||
| Saturates 0.3g | ||
| Carbohydrates 4.7g | ||
| Sugars 3.0g | ||
| Fibers 6.1g | ||
| Protein 7.6g | ||
| Salt 1.7mg |
Indicative values based on theoretical calculations
