Valentine's Drip Cake
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Ingredients
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Yield
cakeUnit of Measurement
- American Style Birthday Cake
- 500g g PreGel Maxima Muffin/Cake - 82111
- 80 g granulated sugar
- 250 g milk, room temperature
- 170 g butter - melted
- 100 g whole eggs
- Vanilla Buttercream
- 140 g water, warm
- 220 g granulated sugar
- 55 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- 380 g butter, room temperature
- 50 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- Drip Glaze
- 250 g PreGel Maxima Classic (Chocolate Hazelnut) Cream - 69011
- 250 g PreGel Pino Pinguino® Original Arabeschi® - Chocolate Hazelnut - 82272
Method of Preparation
American Style Birthday Cake
- Place all ingredients in the bowl of a stand mixer.
- With a paddle, mix on medium speed for 3 minutes
- Divide evenly into 4-6ich pans.
- Bake at 350F for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool completely and chill before building the cake.
Vanilla Buttercream
- Combine warm water and sugar and mix until sugar is dissolved slightly.
- Add PreGel Five Star Chef Albumissimo and mix until combined.
- Whip this mixture in a stand mixer until you achieve a stiff meringue.
- Slowly add the butter into the meringue.
- Once buttercream is formed, add PreGel Five Star Chef Coconut Pannacrema Compound and mix until smooth.
- Spread the buttercream evenly between each layer of cake and chill before wrapping acetate around the cake.
Drip Glaze
- Stir together both ingredients until combined.
- Pour on top of the cake right before you’re ready to pull up the acetate and glaze the cake.