Recipes
Products used
Campionario del Gusto®
Princess of Vienna Recipe
Discover all the steps of our recipe for our special Principessa di Vienna using high-quality ingredients.
Cocoa and almond puff pastry
Ingredients
| puff pastry flour | 1.800 g |
| almond flour | 200 g |
| salt | 40 g |
| milk | 400g |
| cocoa powder | 200g |
| water | 800g |
| Dafne croissant & sfoglia | 2.000g |
Almond and cocoa cake
Ingredients
| almond flour | 380 g |
| caster sugar | 300 g |
| corn-starch | 20 g |
| cocoa powder | 20g |
| egg white | 600g |
| cream | 150g |
| melted dark chocolate | 100g |
Caramel apricot
Ingredients
| apricots | 20 g |
| caster sugar | 200 g |
| anhydrous butter | 80 g |
Method
Puff pastry
Briefly mix all the ingredients together.
Layer the pastry with Dafne croissant & sfoglia, making 2 4-way folds.
Let the dough rest for at least half an hour and then repeat.
Cake
Stir in the sifted dry ingredients.
Add the semi-whipped egg whites and the cream.
Melt the chocolate and pour in some of the mixture while stirring.
Finish by adding the remaining mixture.
Leave to rest in the fridge for a few hours.
Weigh out 700 g of the mixture onto a 60x40 baking tray lined with baking paper then level the mixture.
Bake at 180°C for about 15 minutes.
Once cooled, cut as preferred.
Compose the cake by alternating a disc of puff pastry with a disc of cake, starting with a puff pastry base.
Garnish with apricot jam between the layers, or with caramelised apricots.
Briefly mix all the ingredients together.
Layer the pastry with Dafne croissant & sfoglia, making 2 4-way folds.
Let the dough rest for at least half an hour and then repeat.
Cake
Stir in the sifted dry ingredients.
Add the semi-whipped egg whites and the cream.
Melt the chocolate and pour in some of the mixture while stirring.
Finish by adding the remaining mixture.
Leave to rest in the fridge for a few hours.
Weigh out 700 g of the mixture onto a 60x40 baking tray lined with baking paper then level the mixture.
Bake at 180°C for about 15 minutes.
Once cooled, cut as preferred.
Compose the cake by alternating a disc of puff pastry with a disc of cake, starting with a puff pastry base.
Garnish with apricot jam between the layers, or with caramelised apricots.
