SPONGE CAKE
Ingredients
- 1000 g.
- Roller PLancha Calados
- 900 g.
- Whole egg
Elaboration
Beat all together for 8 minutes at high speed and bake.
HAZELNUT MOUSSE
Ingredients
- 1000 g.
- Cream 35-38%
- 200 g.
- Water
- 200 g.
- Trebón Neutro
- 300 g.
- Nocciola Vela Bianca
Elaboration
Mix the Trebón Neutro with the water and the Nocciola Vela Bianca. Add the semi-mounted cream.
Assembly and Finishing
1.Roll the sponge cake with the Hazelnut Mousse inside.
2.Bathe with Sacher Caramel and decorate to taste.