Ramadan Dates Cake

Ingredients

Method

Cake

1000g Tegral Satin Cream Cake Puratos
350g Eggs
100g Finesse Cream Bano
400g Campina Butter
50g Rose Water
20g Cardamon Powder
10g Cinnamon Powder
500g Dates Paste Idea Gelato

Caramel Mousse

120g Deli Caramel Puratos
50g Dates Paste Idea Gelato
100g Fresh Milk
10g Fish Gelatin Powder Bano
350g Finesse Whipped Cream Bano

Neutral Glaze

500g Cold Gel Neutral Fruitbel
150g Harmony Neutral Puratos
150g Water

Cake

Method
Mix the butter with the dates using a paddle. Add
the tegral, cardamom and cinnamon powder. Add
the cream and rose water. Bake at 180°C for 15
minutes.

Caramel Mousse

Method
Prepare the gelatin and warm the milk then add the
dates slowly. Add the deli caramel and the melted
gelatin. Fold the mixture slowly into the whipped
cream.

Neutral Glaze


Method
Heat the harmony neutral and water. Then add the
cold gel and use at 35 °C.

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