Recipes
Products used
Campionario del Gusto®
Vegan rice diamond recipe
Discover all the steps of our recipe for our special Vegan rice diamond using high-quality ingredients.
Ingredients
| W140 biscuit flour | 1.200 g |
| Dafne crema-cake | 1.000 g |
| rice flour | 200 g |
| organic cane sugar | 400g |
Method
Mix all the ingredients together until uniform.
Chill the dough in the refrigerator for at least one hour.
Form cylinders of the desired size.
Decorate the outside by rolling the cylinder in chopped nuts or sugar.
Chill the cylinder in the refrigerator for easier portioning.
Cut into 1 cm slices and place on a baking tray.
Bake at 180/200°C for about 15 minutes in a static oven, or 160°C in a ventilated oven.
Chill the dough in the refrigerator for at least one hour.
Form cylinders of the desired size.
Decorate the outside by rolling the cylinder in chopped nuts or sugar.
Chill the cylinder in the refrigerator for easier portioning.
Cut into 1 cm slices and place on a baking tray.
Bake at 180/200°C for about 15 minutes in a static oven, or 160°C in a ventilated oven.
Gabriele's tip
For a more distinctive taste, add a small disc of Olcoat Surrogato Fondente to the baked product with a piping bag
