Batter:

• SPONGE-MIX GLUTEN-FREE: 1.000 kg
• Whole Egg: 0.250 kg
• Vegetable Oil: 0.200 kg
• Water: 0.050 l
• Total weight: 1.500 kg

Mixing time: 5 - 7 minutes, High speed

Baking temperature: 180 °C – 190° C

Baking time: 10 - 12 minutes

Instructions for use: Mix all the ingredients together at high speed until well combined. Spread the batter on baking trays and bake for the specified duration.

Filling Cream:

• MELLA GOURMET: 0.750 kg
• MELLA WHIP: 0.750 kg
• WEISSE SCHOKO %29 – WHITE CHOCOLATE: 0.550 kg
• NNDF %50 – FINE ROASTED HAZELNUT PRALINE: 0.200 kg
• Gelatine leaf: 0.010 kg
• Caster Sugar: 0.040 kg
• Butter: 0.040 l
• Total weight: 2.380 kg

Instructions for use: Soak the gelatine leaves in ice and cold water until they soften. Heat MELLA GOURMET with caster sugar and butter to boiling. Add softened gelatine leaves and WEISSE SCHOKO %29 WHITE CHOCOLATE and NNDF %50 FINE ROASTED HAZELNUT PRALINE. Whisk MELLA WHIP to soft peaks, then fold into the hot mixture until fully incorporated.

Caramel Ganache Filling:

• MELLA GOURMET: 0.100 kg
• LUBECA WHITE CARAMEL CHOCOLATE: 0.100 kg
• Caster sugar: 0.100 kg
• Butter: 0.100 l
• Total weight: 0.400 kg

Instructions for use: Melt the caster sugar over low heat until caramelized. Deglaze with MELLA GOURMET, stirring consistently. Add butter and continue to mix until smooth. Finally, incorporate the WHITE CARAMEL CHOCOLATE until the ganache is creamy and homogenous.