VALERIA CAKE

INGREDIENTS

DOUGH

  • 125 g of Milkaut Profesional Butter
  • 80 g of icing sugar
  • zest of 1 lemon
  • 1 tbsp. of vanilla essence
  • 1 egg
  • 50 ml of Milkaut Profesional Cream 39%
  • 80 g of almond powder
  • 300 g of pastry flour
  • 1 pinch of leavening powder
  • 1 pinch of fine salt

FILLING

  • 400 g of Milkaut Profesional Dulce de Leche for Pastry
  • 50 g of glucose
  • 30 ml of rum, rhum, cognac or port

SMOOTH GANACHE

  • 150 ml of Milkaut Profesional Cream 39%
  • 30 g of glucose
  • 130 g of semi-dark chocolate
  • 50 g of Milkaut Profesional Butter
  • 1 pinch of salt

MILKAUT SOLUTIONS

PROCESS

DOUGH

Beat the softened Milkaut Profesional Butter, sugar, zest, and vanilla until you achieve a light and fluffy mixture. Incorporate the egg and the Milkaut Profesional Cream 39%.
Sift together the flour, almond powder, salt, and baking powder. Gradually add this to your creamed mixture. Blend until you have a smooth and uniform dough. Wrap this dough in plastic wrap and chill in the refrigerator for at least 2 hours (ideally, leave it for 12 hours).
Roll out your chilled dough to a thickness of 4 mm and use it to line a 24 or 26 cm diameter cake tin or 8 -10 cm individual cake molds. Chill again in the refrigerator for an additional 30
minutes. Cover the dough with aluminum foil and pie weights. Bake at 180 °C for 15 minutes, then remove the foil and bake for another 10 minutes until fully cooked. The dough should be completely baked before you add any filling.

FILLING

Blend the Milkaut Profesional Dulce de Leche for Pastry with glucose and rum until it’s perfectly smooth. Spread this mixture evenly over your baked cake base, then chill in the refrigerator to set.

SMOOTH GANACHE

In a small saucepan, gently warm the Milkaut Profesional Cream 39% along with the glucose. Once it begins to boil, pour it over your finely chopped dark chocolate. Stir until you have a fully emulsified mixture. Allow this to cool to 35 °C, then stir in the Milkaut Profesional Butter and a pinch of salt. Let this mixture rest at room temperature, covered with plastic wrap, until it reaches a creamy, spreadable consistency.

ASSEMBLY

Cover the cake with an even layer of the Milkaut Profesional Dulce de Leche for Pastry mixture and decorate it with the ganache.

TAGS

MILKAUT SOLUTIONS