Twist

Cesarin Rinaldini Twist

Ingredients

Soft amarena cherry cake

  • 440 gr. whole eggs
  • 350 gr. white cane sugar
  • 100 gr. fresh whole milk
  • 500 gr. weak flour
  • 250 gr. melted butter
  • 15 gr. baking powder
  • 100 gr. PastaFrutta Amarena

Almond infusion with vanilla and limoncello

  • 1200 gr. fresh cream 35% m.g.
  • n. 3 vanilla bean 
  • 450 gr. chopped almonds Avola
  • 250 gr. Profumi d' Italia Limoncello
  • 12 gr.  bitter almonds    

Cream of almonds and cherries with vanilla and limoncello

  • 800 gr. Infusion with almonds and limoncello
  • 150 gr. white cane sugar
  • n. 24 gelatine sheets
  • n. 4 vanilla bean 
  • 800 gr. fresh cream 35% m.g.
  • 300 gr. Tuttafrutta Amarena Speciale

Raspberry jellied pulp

  • 250 gr. raspberry pulp 10g% sugar    
  • 30 gr. white cane sugar    
  • n. 5 gelatine sheets
  • 25 gr. water

Passion fruit jellied pulp

  • 250 gr. passion fruit pulp 10g% sugar    
  • 30 gr. white cane sugar    
  • n. 5 gelatine sheets
  • 25 gr. water

Amarena mirror icing

  • TopGel Mirror Amarena

Recipe

Soft amarena cherry cake

Melt the butter. Sift together the flour, sugar, salt, vanilla and baking powder. Mix with the eggs with the aid of the flat beater or mixer. Add the sifted flour and then, finally milk and Pastafrutta amarena and hot melted butter to a temperature of 45/48 ° C. Keep cool and do not use before 24 hours. Roll out the dough into a 60x40 cm frame. Bake at 180 ° C for 12/15 minutes with the valve closed.

Almond infusion with vanilla and limoncello

Soak the ground almonds, vanilla, Profumi d' Italia Limoncello in the cream for 24 hours. The next day filter through and extract the flavoured cream.

Cream of almonds and cherries with vanilla and limoncello

Filter the infusion of almond, vanilla and Profumi d' Italia Limoncello and if you need to add more liquid cream to reach the weight. Heat the infusion with sugar at 60 ° C. Combine the gelatine and cold water and once softened melt in the microwave; then combine the filtered cream at 60 ° C and cool everything to 35 ° C, beat the perfumed cream with Profumi d' Italia Limoncello and mix with first mixture with the aid of a spatula

Raspberry jellied pulp

Heat the raspberry pulp to 35 ° C with sugar, dissolve the gelatine mass in water and add it to the pulp. Allow to crystallize at 70% at + 4 ° C for 20 minutes. Dress on the mat in alternating rows

Passion fruit jellied pulp

Heat the passion fruit pulp at 35 ° C with sugar, dissolve the gelatine mass in water and add it to the pulp. Allow to crystallize at 70% at + 4 ° C for 20 minutes. Dress on the mat in alternating rows.

Composition and finishing

For the cake, dress cream on the bottom of the mould 200 g. and place with Tuttafrutta Amarena Speciale over the entire surface; close the mould with the cream and the bottom of the pie with amarena cherries 1.5 cm . Make with gelee and blancmange sac-a-poche inside the mould alternating them. Beat the topper twist and then glaze with TopGel Mirror Neutral, beat again a few minutes and place it over the cake. Upon glazing temper TopGel Mirror Amarena, drizzle with sac-a-poche and beat for a few minutes. Garnish with Filetti di arancio canditi Selezione (Candied orange fillets Selection) covered with gold leaf and decorated in dark chocolate

Advice: for greater lasting aroma prepare the syrup with pears 24 hours before use