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White Truffle Ruffle Roll Cake
Yield: 1 Cake
Chocolate Cake
Granulated Sugar | 62.1oz (1760g) | |
All-Purpose Flour | 37.4oz (1060g) | |
Des Alpes Cocoa Powder, Dutch Processed (679001) | 12.7oz (360g) | |
Baking Powder | 1.1oz (32g) | |
Baking Soda | 1.1oz (32g) | |
Salt | 0.8oz (24g) | |
Eggs | 14.1oz (400g) | |
Vegetable Oil | 8.5oz (240g) | |
Buttermilk | 34.6oz (980g) | |
Water | 33.5oz (950g) | |
Frutta Prima Pure Tahitian Vanilla Bean Extract (596103) | 0.7oz (20g) | |
Place all dry ingredients in the bowl of the mixer and use paddle on low speed to sift together. Continuing on the low speed, add in the eggs, oil and buttermilk. Increase the speed to medium and paddle until smooth. Scrape down the bowl and increase the speed to high for ten seconds. Decrease the speed back down to medium and slowly stream in the water and vanilla. Scrape down the bowl and increase the speed back up to high until smooth. Pour batter into greased and floured cake pans, filling the pan only half way up. Bake at 350ºF/176ºC.
Hazelnut Filling
Heavy Cream | 23.9oz (680g) | |
Pastry Ideale Sheet Gelatin, Gold (018040), Bloomed | 8 each | |
N.U.T Praline Paste Akcakoa Dark Hazelnut (501001) | 37oz (1050g) | |
Bring the cream up to a boil in a pot. Drain the bloomed gelatin sheets and whisk into hot cream. Place the praline paste into the mixer and add cream in thirds with a paddle. Refrigerate overnight.
Buttercream
Butter | 33.9oz (960g) | |
Powdered Sugar | 67.7oz (1920g) | |
Frutta Prima Pure Tahitian Vanilla Bean Extract (596103) | 0.7oz (20g) | |
Cream butter in bowl of mixer with paddle attachment until butter is light and fluffy. Slowly add in powdered sugar, scraping down the sides of the bowl frequently. Add in the vanilla extract and continue beating until buttercream is smooth and light.
Assembly
Arte Piatto White Marble Ruffle Roll (501013) | As Needed | |
Massa Gruschuna Neutral Fondant (505023) | As Needed | |
Once the Chocolate Cake is cooled, cut horizontally into 3 layers. Using the Hazelnut Filling, build the cake 3 layers high. Crumb coat the cake using the Buttercream. Then place the cake in the cooler for 30 to 45 minutes, apply a thin layer of buttercream over the surface. Roll out the Massa, making it a little larger than the cake width. Polish the Massa and unroll over the cake. Trim, chop, and smooth the fondant using a smoother. Using the Buttercream pipe a pearl border around the bottom once set on the desired displaying dish. Using the ruffle make, shave and form enough ruffles to form a full, well rounded top.