Recipes
Products used
Campionario del Gusto®
Cloud of Daphne Recipe
Discover all the steps of our recipe for our special Nuvola di Dafne using high-quality ingredients.
Ingredients
| almond flour | 500 g |
| whole eggs | 430 g |
| icing sugar | 300 g |
| Dafne crema-cake | 250 g |
| shortcrust flour | 90 g |
| salt | 10 g |
Method
Soften the Dafne crema-cake to a creamy texture, mix all the ingredients together using the paddle blade in a planetary mixer until uniform.
Dose the mixture into the mould or paper cups, filling to 2/3.
Bake at 180°C in a static oven, or 160°C in a fan oven, for as long as necessary, depending on the size.
Leave to cool in the mould, then remove.
Once cooled, the cakes can be iced and then decorated as desired.
Dose the mixture into the mould or paper cups, filling to 2/3.
Bake at 180°C in a static oven, or 160°C in a fan oven, for as long as necessary, depending on the size.
Leave to cool in the mould, then remove.
Once cooled, the cakes can be iced and then decorated as desired.
Gabriele's tip
IDEA FOR HAZELNUT CREAM ICING
Melt 1,000 g Olcoat Latte until smooth, add 300 g Olcream Nocciola Extra.
Ice the cake and decorate with chopped hazelnuts or Olcoat Scagliette
Melt 1,000 g Olcoat Latte until smooth, add 300 g Olcream Nocciola Extra.
Ice the cake and decorate with chopped hazelnuts or Olcoat Scagliette
