OPERA MINI PARADISE CAKE

Martino Neglia, pastry chef at the Masseria Torre Coccaro in Savelletri di Fasano (Italy), presents the Opera White Amaretto Mini Paradise Cake. A reinterpretation you can’t miss.

INGREDIENTS

Almond flour
00 type flour
Butter
Blackberry and blueberry soup
Mint crumble
Chocolate decorations
Crumbled meringue
Chocolate wafer
Opera white amaretto
Tonka bean ice cream

PREPARATION

For the mixture, beat 5 egg whites, then add the ground almonds and 00 flour, the softened butter, and the amaretto. Place the mixture inside small cake molds and, with the help of a spatula, even it out. Bake at 170°C. for about 12-13 minutes. Once ready, proceed with assembling.

Turn out the cakes and place them on a  plate, add the blackberry and blueberry soup , mint crumble,  chocolate sauce inside, and sprinkle crumbled meringues. Cover the cakes with chocolate wafers, and top with the tonka bean ice cream. Complete with chocolate decorations and fresh mint.

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