| Ingredients almond sponge: | ||
| 1.400 | gr | Damco sponge cake mix extra fine |
| 1.200 | gr | Whole egg |
| 200 | gr | Water |
| 400 | gr | Butter, melted |
| 800 | gr | Damco almond broyage |
Instructions for the almond sponge:
Mix Damco sponge cake mix extra fine with the egg and water. Mix at the highest speed for 12 minutes. Carefully fold in the melted butter and Damco almond broyage. Spread the batter onto baking paper and bake.
| Ingredients pistachio butter cream: | ||
| 2.000 | gr | Butter |
| 1.000 | gr | Pomokrem |
| 400 | gr | Chocuise souplesse pistacchio |
| Ingredients limoncello butter cream: | ||
| 2.000 | gr | Butter |
| 1.000 | gr | Pomokrem |
| 400 | gr | Chocuise souplesse limoncello |
Instructions for the butter cream:
Beat the soft butter with a wire whisk in the machine until it is light and airy. Finally, carefully stir in the Pomokrem and melted Souplesse.
Putting it all together:
Divide the two creams and the almond biscuit into layers. Finish off with light yellow-coloured marzipan. Cut the pastry into 5 x 10 cm pieces.
Baking time: 5 min
Baking temp.: 220°C
Quantity: 96 pieces