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W-Z GATEAU SLICE

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Ingredients

For 30 servings

Intense chocolate cake

100 g water

240 g sugar

25 g cocoa powder

200 g Debic Traditional Butter

100 g chocolate, 72%

180 g flour T 500

8 g baking powder

100 g egg white

70 g egg yolk

Cream with vanilla

500 g Debic Stand & Overrun

30 g sugar

20 g gelatin mass 1:5

Red fruits confiture

250 g red fruits puree, 100%

5 g sugar

3 g pectin NH

Debic products used

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Debic Traditional Butter 25KG

  • Made from fresh cream
  • For a wide variety of applications, both in horeca and bakery applications
  • With the natural and authentic flavor of butter in all its preparations
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Intense chocolate cake

Boil water with sugar (60%) and add cocoa powder.

Mix thoroughly with Butter and chocolate until smooth.

Combine flour and baking powder.

Aerate the egg whites with the remaining amount of sugar, and finally combine them with the yolks.

Gently combine the masses until uniform.

Bake at 180°C for about 20 minutes in two 30 x 40 cm frames.

Cream with vanilla

Whip the Stand & Overrun and sugar to a light consistency.

Combine with the gelatin mass.

Red fruits confiture

Heat the puree to 40°C, add the sugar and pectin mixture.

Bring to a boil.

Spread over the first baked chocolate cake base.

Assembly

Cut the dessert into 10 cm x 4 cm portions.

Decorate with aerated Stand & Overrun.

Decorate with red fruit confiture and chocolate elements.

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