• Principessa di Vienna

    Princess of Vienna

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
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
almond flour 380 g
caster sugar 300 g
corn-starch 20 g
cocoa powder 20g
egg white 600g
melted dark chocolate 100g
Caramel apricot
apricots 20 g
caster sugar 200 g
anhydrous butter 80 g
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.

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.