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linda 24 July 2025

Pistachio, Raspberry & Coconut

Fior fiore multicake

Pannatex

Variegato raspberry

Decor up sugar free

Pistachio pure paste

Ariba white chocolate 36/38

Brunella CROCK cocowafello

6 steps

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Fior fiore multicake

Eggs 400g

Sunflower seed oil 400g

Water 400g

Fior fiore multicake 1000g

Raspberry mousse

Pannatex 50g

Water 150g

Variegato raspberry 300g

Decor up sugar free 500g

Pistachio mousse

panntex 40g

Pistachio pure paste 100g

Milk 300g

Ariba white chocolate 36738 400g

Decor up sugar free 500g

Cocowafello

Stracciatella white coating

Brunella CROCK cocowafello

Preparation

Step1

Mix alla the ingredient of the sponge together with a pedal tool and cook it 180°C por 10 min.

Step2

Mix hot water and Pannatex, then add variegato raspberry.

Step3

Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould.

Step4

Pour some variegato raspberry in a piping bag and drop a line of variegato inside the mould. Then freeze it.

Step5

Scale Ariba white chocolate, pistachio paste and Pannatex together. Warm up the milk and ad to them. Wait 20 second and mix it with a whisk. Then add it on top of raspberry mousse, then freeze it.

Step6

Prepare the glaze scaling Brunella CROK Cocowafello and stracciatella white, warm up and mx it with an hand mixer. Than glaze the cakes.

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