SPONGE CAKE
Ingredients
- PAN DI SPAGNA 50 150g
- Wheat flour 150g
- Sugar 200g
- Eggs 250g
- SATIN CREAM-CAKE 150g
- Water 150g
- RIO CACAO 150g
Preparation
Ingredients for SPONGE CAKE
In a stand mixer fitted with the whisk attachment, whip all the ingredients at high speed for about 10 minutes. Pour into silicone half-sphere molds (diameter: about 10 cm) and inject a center of mixed berry jam in the middle. Bake at 180°C for 25 minutes.
Ingredients for GLAZE
Melt the Bahia dark chocolate substitute disks and separately soften the Rio Cacao. Mix the ingredients and glaze the dome once cooled.
