Pastry Pastry



Grupa Težina / Zapremnina Proizvod
Caramel Cake Mix 1000 g caramel cake
Sunflower oil 450 g caramel cake
Eggs 450 g caramel cake
Water 250 g caramel cake
Water 1000 g pistachio cream
Minuta Ivoire 400 g pistachio cream
Pasta Arachidi Italiana 150 g pistachio cream
Roma Top 500 g pistachio cream
Arabesque Milk 34% 500 g covering
Sunflower oil 150 g covering
Variegone Dulce di Latte extra


Caramel Cake

Place all ingredients in the mixer bowl and blend with the flat beater for 5 minutes.
Put the fluid dough in a circle or pan and bake at 160-170 °C.
Pistachio cream
Beat in the mixer with the wire, the water with the Minuta Ivoire for 5 minutes.
Add the Pasta Arachidi and mix until incorporated into the cream.
Add Roma Top whipped cream to fluff the custard.
Melt the chocolate, add the oil and mix.

Cut the base with a cutter.

Add the whipped cream to the forms and close with the base.
Put the forms in the freezer.
Unmold and place the Variegone Dulce di Latte on top of the dessert with a cornet.
Stick on salted peanuts and cover the dessert with chocolate.