Gold Cake

Level:: Easy

200 g

butter
150 g

sugar

Whip up together

200 g

flour
200 g

eggs
50 g

cream
7 g

baking powder

Add. Whip up lightly.

Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes

160 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
40 g

35% cream

Heat to 45°C.

Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.

569 g

sugar
285 g

water
569 g

glucose

Add. Boil to 103°C.

380 g

condensed milk
305 g

gelatin
568 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

Put into 1 recipient. Pour boiling sugar syrup on top.

Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602

Create a hollow cylinder with a knife (± 1,5 cm Ø), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.