UNIGRÁ S.p.A.

Salted toffee & Peanut cake

Brunella hazelnut

Fior fiore multicake

Salted peanut paste

Decor up sugar free

Ariba milk chocolate 36/38

Pannatex

Salted toffee variegato

Brunella CROCK salty peanut

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Sunflower seed oil 200g
Brunella hazelnut 200g
Eggs 400g
Water 400g
Fior fiore multicake 1000g
Salted peanut paste 100g
Decor up sugar free 300g
Ariba milk chocolate 36/38 400g
Pannatex 30g
Milk 150g
Salted toffee variegato 300g
Decor up sugar free 400g
Stracciatella white coating 200g
Brunella CROCK salty peanut 600g

Method

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

  2. Pour a layer of sponge to the bottom of a ring mould.

  3. Scale variegato salted toffee and Ariba chocolate together.

  4. Warm up 200 gr of Decor Up sugarfree and drop it to the previuos mix, wait 30 sec then mix with a whisk.

  5. After that add 100 gr of decourp sugarfree cold and mix with a whisk. Drop it on top of the sponge and let it cristalyze +4°C (never -°C).

  6. Scale salted toffee and milk then warm up (40°C), then add Pannatex and mix it with a whisk.

  7. 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. Then pour in the mould and freeze it.

  8. Add on top Brunella CROK salty peanut and stracciatella white coating previously mixed.

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