Almond Shortcrust
Whip in the planetary mixer butter and icing sugar, add gradually the eggs and fold gently the almond powder and the flour. Spread between baking paper at 2 mm, refrigerate, cut into disks and bake at 165C for 15 minutes.
Wealthy donut
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Recipe
Download recipeAlmond Shortcrust
- Almond Powder 225g
- Butter 250g
- Icing Sugar 25g
- AP Flour 200g
- Eggs 500g
- Totaal 1200g
Pineapple Cake
- Alice's Cake 250g
- Butter-soft 95g
- Water 82g
- FRUTTIDOR PINEAPPLE 65g
- Totaal 492g
Pineapple Cake
In a food processor blend all ingredients for 5 minutes. Pour the butter into the silicone donut shape and cook at 180C for 15 minutes, then blast freeze an keep frozen.
Caramel Mousse
- Milk 300g
- SINFONIA CARAMEL ORO 200g
- Cream 10g
- Gelatine 5g
- Water 25g
- Totaal 540g
Caramel Mousse
Rehydrate the gelatine in water, in the meantime bring milk to boil. Dissolve gelatine into milk and pour over chocolate. Blend to obtain a smooth gnache, add gently the previously whipped cream to obtain a mousse.
Crunchy Layer
- Totaal (qb)
Crunchy Layer
Spread the delicrisp[ at 2 mm between two baking paper sheets, cool down in the freezer and cut into donut shape. Preserve in the freezer.
Assembly, layout and finishing
Half fill the silicone mold with the caramel mousse, place the frozen pineapple cake, the crunchy layer and finish with more mousse if needed. Freeze completely, unmold and glaze with ligh yellow gold glaze. Decorate with the Dobla Lunar New Year Assortment (Money Bag).