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linda 23 July 2025

Conquistador Cake

Decor up sugar free

Crumble classic

Pannatex

Ariba milk chocolate 36/38

Brunella CROCK conquistador

Brunella hazelnut

8 steps

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Crumble base

Decor up sugar free 30g

Crumble classic 300g

Conquistador ganache

Stracciatella dark superiori 100g

Brunella CROCK conquistador 400g

Gianduia mousse

Pannatex 60g

Gianduia paste 100g

Milk 300g

Ariba milk chocolate 36/38 400g

Decor up sugar free 500g

Brunella hazelnut glaze

Stracciatela dark superior 100g

Brunella hazelnut 400g

Preparation

Step1

Mix crumble classic and Decor Up sugar free by hand, then pour as a bottom layer in a ring mould.

Step2

Whip Decor Up sugar free for half of the volume (not fully whipped).

Step3

Mix stracciatella dark superior and Brunella CROK Conquistador (warming 20 sec on microwave).

Step4

Drop it as a layer on top of the crumble and freeze it.

Step5

Scale Brunella CROK Conquistador, Ariba milk chocolate and Pannatex together. Then warm up the milk and add to them. Let it rest for 20 second, then mix with a whisk.

Step6

Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula.

Step7

Pour in the mould and let it freeze.

Step8

Prepare the glaze mixing with a spatula Brunella hazelnut and stracciatella dark superior.

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