|Ingredients short crust:|
|2.400||gr||Damco kano powder|
|Ingredients almond paste mixed with custard:|
|500||gr||Damco almond paste K+K|
|150||gr||Damco custard powder Top R|
Instructions for the short crust:
Mix all the ingredients thoroughly in the machine until homogeneous. Once the dough has been formed, stop the machine and allow the dough to rest in the refrigerator for at least 12 hours. Mix the water and Damco custard powder Top R together, add the Damco almond paste K+K in 3 stages until a smooth mass is created. Re-knead the cake base dough and roll it out to a 5 mm thickness. Cut out and place in a 20 cm Ø pie dish. Then pipe the almond paste mixed with custard onto the base with a piping bag. Bake at approx. 180°C for approx. 30-35 minutes and allow to cool.
|2.000||gr||Frucaps chipolata filling|
|2.000||gr||Cream (35% fat), unsweetened|
Instructions for the filling:
Mix the whipped cream and the Frucaps chipolata filling with a spatula.
|Ingredients sponge cake:|
|1.000||gr||Damco sponge cake mix extra fine|
Instructions for the sponge cake:
Pour all the ingredients into a bowl and beat them on the highest setting for about 10 minutes until light and airy. Divide the batter between the 18 cm Ø baking tins and bake at 190°C for 25 minutes.
|Arlico rhum liquor|
|Damco Almond marzipan 1:3 pink|
Putting it all together:
Place a thin sheet of sponge cake of about 1.5 cm thickness on the short crust and brush with Arlico rhum liquor. Pipe the chipolata filling on top of this and smooth it down. Roll Damco Almond marzipan 1:3 pink to a 1.2 mm thickness, cut out rings that are slightly smaller than the base and place them on top of the filling. Finish the flan to your own preference.
Note: The recommended almond paste used in this recipe is ready to use (indicated with K+K). You can also use a regular Damco almond paste, just add 5-7% whole egg.
Baking time: ca. 20 min
Baking temp.: 180°C
Quantity: 75 pieces