Winter Stacks


Cake Base
Tegral Satin Moist Cake Golden 500
Water 100
Oil 200
Egg 200
Cake Base total 1000
White Chocolate Cream
Ambiante 200
Whipping Cream 125
Belcolade Blanc Selection Blocks X605/J 250
White Chocolate Cream total 575

Working Method

Cake Base
  • Mix well all ingredients with a paddle. 
  • Spread over a tray into a thin layer.
  • Sprinkle frozen raspberry.
  • Bake at 180°C for about 14-16 minutes.
  • Let it cool. Sprinkle with icing sugar and caramlize it. 

White Chocolate Cream
  • Bring cream to boil and pour over chocolate.
  • Mix well and let it cool to 35°C. Fold in soft whipped Ambiante.

Recipe Complexity

Complexity level: