UNIGRÁ S.p.A.

Conquistador Cake

Decor up sugar free

Crumble classic

Pannatex

Ariba milk chocolate 36/38

Brunella CROCK conquistador

Brunella hazelnut

8 Steps
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Decor up sugar free 30g
Crumble classic 300g
Stracciatella dark superiori 100g
Brunella CROCK conquistador 400g
Pannatex 60g
Gianduia paste 100g
Milk 300g
Ariba milk chocolate 36/38 400g
Decor up sugar free 500g
Stracciatela dark superior 100g
Brunella hazelnut 400g

Method

  1. Mix crumble classic and Decor Up sugar free by hand, then pour as a bottom layer in a ring mould.

  2. Whip Decor Up sugar free for half of the volume (not fully whipped).

  3. Mix stracciatella dark superior and Brunella CROK Conquistador (warming 20 sec on microwave).

  4. Drop it as a layer on top of the crumble and freeze it.

  5. Scale Brunella CROK Conquistador, Ariba milk chocolate and Pannatex together. Then warm up the milk and add to them. Let it rest for 20 second, then mix with a whisk.

  6. Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula.

  7. Pour in the mould and let it freeze.

  8. Prepare the glaze mixing with a spatula Brunella hazelnut and stracciatella dark superior.

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