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RECIPE: Gianduia, apricot, and caramel mousse cake

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Gianduia is a mixture of hazelnut praline and milk chocolate. Basically, it’s the same Nutella, but hard. This cake is the contrast of sweet and sour: moist caramel sponge, light hazelnut, milk chocolate, and caramel mousse and two different layers of apricot.

Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

Cake composition
Caramel sponge
Apricot cremeaux
Apricot confit
Gianduia caramel mousse

Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.


Categories: , , Tags: , , , , ID: 2085

Recipe language: English

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Language / Язык

English, Русский

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