UNIGRÁ S.p.A.

Pistachio, Raspberry & Coconut

Fior fiore multicake

Pannatex

Variegato raspberry

Decor up sugar free

Pistachio pure paste

Ariba white chocolate 36/38

Brunella CROCK cocowafello

6 Steps
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Eggs 400g
Sunflower seed oil 400g
Water 400g
Fior fiore multicake 1000g
Pannatex 50g
Water 150g
Variegato raspberry 300g
Decor up sugar free 500g
panntex 40g
Pistachio pure paste 100g
Milk 300g
Ariba white chocolate 36738 400g
Decor up sugar free 500g
Stracciatella white coating
Brunella CROCK cocowafello

Method

  1. Mix alla the ingredient of the sponge together with a pedal tool and cook it 180°C por 10 min.

  2. Mix hot water and Pannatex, then add variegato raspberry.

  3. Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould.

  4. Pour some variegato raspberry in a piping bag and drop a line of variegato inside the mould. Then freeze it.

  5. Scale Ariba white chocolate, pistachio paste and Pannatex together. Warm up the milk and ad to them. Wait 20 second and mix it with a whisk. Then add it on top of raspberry mousse, then freeze it.

  6. Prepare the glaze scaling Brunella CROK Cocowafello and stracciatella white, warm up and mx it with an hand mixer. Than glaze the cakes.

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