Wild-berry surprise

Jan 17, 2017

Wild-berry surprise


Sponge base
category
ingredients
quantity
Pan di Spagna 50 sponge mix
150 g
wheat flour
150 g
sugar
200 g
eggs
250 g
Satin Cream - Cake
150 g
water
50 g
Rio
Rio Cocoa
150 g
wild berry jam
to taste

Whisk all of the ingredients in a mixer at a high speed for around 10 minutes. Empty into the half-sphere silicone mould (diameter: around 10 cm) and inject the wild-berry jam centre into the middle. Bake at 180°C for 25 minutes.


Glaze
category
ingredients
quantity
Rio
Rio Cocoa
to taste
Bahia dark chocolate discs
to taste

Melt the discs of Bahia chocolate substitute and soften the Rio Cocoa separately. Mix all of the ingredients and glaze the dome once cooled.


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