Festival Firecracker
level 2
SILIKOMART Cylinders Mold - 36.247.87.0065 is used in this recipe.
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Recipe components
Callebaut® ingredients
Cake Foundation
Ingredients | Preparation |
---|---|
| Mix smooth. |
| Add it. |
| Add them and mix smooth. |
Bake it at 190°C to golden brown color. |
Almond Sponge
Ingredients | Preparation |
---|---|
| Whip them to cream yellow color. |
| Whip them to meringue. |
Mix smooth and bake at 200°C to golden brown color. |
Lemon Mousse
Ingredients | Preparation |
---|---|
| Heat the puree. |
| Whip them to meringue, add it, and mix. |
| Add it. |
Cherry Puree Filling
Ingredients | Preparation |
---|---|
| Heat it to 40°C. |
| Add pectin and sugar. |
| Add it. |
Ruby Glaze
Ingredients | Preparation |
---|---|
| Boil them to 103°C. |
| Mix gelatin and water into blocks, and then pour in the blocks. |
| Add it. |
Add it and mix smooth. | |
Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C. |