INGREDIENTS
- Breton dough:
- – Yolks 3 items.
- – Frequent sugar 60 g.
- – Brown sugar 60 g.
- – Orange zest 1/2 unit.
- – Manteca ointment 150 g.
- – Frequent flour 200 g.
- – Baking powder 10 g.
- – Salt 1 pinch.
- Salted toffee:
- – Frequent sugar 210 g.
- – Crema 110 g.
- – Chilly butter 150 g.
- – Sal 3 g.
- Meeting and ornament:
- – Peanut butter.
- – Diced mango 1 unit.
- – Roasted peanuts.
Take pleasure in this scrumptious Breton mango and salted toffee cake at house following the step-by-step under
PROCEDURE:
1. In a bowl, place the yolks, sugars and orange zest. With the assistance of a whisk, blanch the preparation.
2. Add the butter and blend till a creamy consistency is achieved.
3. Add the flour, baking powder and salt, beforehand combined and sifted.
4. Stretch the dough between two non-stick papers, 4 mm thick and relaxation within the fridge for roughly 1 to 2 hours.
5. With the assistance of a 20 cm ring, reduce the dough and place it on a plate with parchment paper or silicone, and depart the ring on.
6. Bake at 170ºC for roughly quarter-hour, or till golden.
7. Let cool.
Salted toffee:
1. Warmth the cream and reserve coated.
2. In a saucepan make a caramel.
3. Flip off the warmth and add, little or no by little, the recent cream and blend till it’s utterly integrated.
4. Activate the warmth once more and convey to a boil.
5. Take away from the warmth and add the very chilly butter with the assistance of a hand mixer.
6. Course of the preparation.
7. Go away coated and put aside till it cools to room temperature.
Mounting:
1. On the Breton base, unfold slightly peanut butter.
2. Place the salted toffee in a bag with a easy spout and pipe in a spiral form overlaying the floor.
3. Embellish with roasted peanuts and the mango reduce into cubes.
