12 caramel cakes

CARAMEL CAKES AND SWEETS:

The processing of sugars from fruits from honey or from another natural source has a history of more than three

millennia. In the 18th and 19th centuries, French, Argentine and Spanish processing technologies

of sugars with milk form very interesting confectionery raw materials

(pastelero, dulce di leche, etc.) opening new horizons in professional confectionery.

Of the hundreds of recipes presented over the years in ALMA LIBRE

HERE, we present selected recipes and technologies for processing caramel cakes,

in order to inspire professional confectioners, you, and shape together

THE CARAMEL cakes and sweets you dream of.

_cc781905-5cde-3194-bb3b-136bad5cf -bb3b-136bad5cf58d_ _cc781905-5c -5cde-3194-bb3b-136bad5cf58d_

_cc781905-5cde-3194-bb3b-136bad5cf -bb3b-136bad5cf58d_ _cc781905-5c -5cde-3194-bb3b-136bad5cf58d_ 94cc bb3b-136bad5cf58d_ HERE, EXPECT A NEW RECIPE FOR CARAMEL SWEETS

"MILK CHOCOFINE-SALT CARAMEL" series "CHOCOFINE"

-Very rich in HAZELNUT CRISPY BASE from "FEULETIN / pate de cigarette with butter"

-Rich chocolate cream cake instead of sponge cake with a little chocolate mousse under it

- ESSENTIAL VERY LIGHT CHOCOLATE MILK MOUSE CHOCOFINE WITH MILK CARAMEL.

GLAZING: thick but soft milk-caramel glaze from DULCHE DI LECHE.

Watch the video presentation 39: 37-58: 00min.

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ХАРАКТЕРИСТИКА на ТОРТА ПАНКЕЙК / PANCAKE

Последователни етажи от класически ПАНКЕЙКС приготвен с РИЧКРЕМ, британско масло БЕУРАЛИЯ и млечна сметана ЕЛЕВИР. Между тях, етажи от:

-ЛЕШНИОВ НОЧИОЛА КРЕМ ФАБРИ и

-КАРАМЕЛОВ КРЕМ ПАСТЕЛЕРО

CRISPY CAKE "CARAMEL - CARAMEL" / DELUX LINE series

Three floors of vanilla fluffy and fragrant PANDISHPAN SUPER BISCUIT produced with fresh eggs, between them successively Bavarian "caramel cream", _cc781905-5cde-3194 -bbcccc -136bad5cf58d_ of almonds and hazelnuts and chocolate cream.

CARAMEL GLAZ which completely seals the cake providing taste, durability and excellent vision.

CAKE "PASTELERO - DULCE DI LECE" / TOP PASTRY series

Two or three floors, very tasty, almond-apricot sponge FINANCE, consecutively with "MILK CHOCOLATE MUSS" and "CARAMEL BAVARUAGE PASTELERO". Very special topping of MILK CARAMEL PASTELERO.

"BEAUTIFUL ELENA" CAKE / DELUX LINE series

On CRISPY SOFT BISCUITS BASE of butter:

- EGG CARAMEL MUSH from "dulce di leche" and fresh French milk cream. SPONGE-POREST PANDISHPAN, prepared with fresh proteins. BAVARIAN APPLE CREAM made of sweet and sour apples (Jonagold variety) with a slight accent of cinnamon and pear alcohol.

SALT CARAMEL CAKE

HAZELNUT-PEANUT CAKE MILK-CHOCOLATE SALT CARAMEL / DELUX LINE series

-basis of CRISPY CARAMELIZED WAFFLES FEUGETIN with FRENCH MILK CHOCOLATE

-fluffy, fragrant CREAM CAKE PANDISHPAN RICHKREM with fresh eggs

-HAZELNUT-CARAMEL CREAM with fresh milk cream and egg yolks

very special milk chocolate topping with hazelnuts and whole peanuts providing a rich MILK-CHOCOLATE flavor

ROLLER "SPONG CARAMEL" / DELUX LINE series

THE IDEAL SOLUTION for users who love SPONGE-POREST-THICK PANDISHPAN

and THICK CARAMEL CREAMS AND GLAZES.

TOFI CARAMEL CAKE / TOP PASTRY series

Two or three floors classic French sponge cake FINANCIER of apricot kernels and butter, consecutively with fluffy milk egg mousse and caramel egg mousse. In the middle caramel crispy paper and on top floor caramel egg mousse.

Sealing with a very stable and tasty caramel glaze which provides durability and excellent vision.

CARAMEL CAKE "THREE LASHE" / TOP PASTRY series

Thick American sponge cake made of fresh eggs "Tres Leches" syruped with milk syrup. Consecutively thick caramel confectionery cream and caramel Bavarian mousse. The pastel caramel glaze seals fully ensuring durability, very rich taste and excellent vision.

CARAMEL CAKE "VINEGAR STRAWBERRY" / TOP PASTRY series

Floor of crispy waffle butter crumbs (feuletin) mixed with hazelnut cocoa cream 13% KIRINA, RICHKREM cake sponge cake made from fresh eggs.

Filling of caramel cream with delipaist FABRI caramel and dulce di leche PASTELLERO, CABO BLANCO cream with French chocolate, _cc781905-5cde-3194-bbfbEblibd the middle and strawberry filling NAPAZH STRAWBERRY.

CARAMEL SNAKE CAKE "MARS" / DELUX LINE series

Milk-caramel chocolate cake, with dense chocolate-caramel taste, balanced

combination of caramel french cream and milk chocolate caccade 5cde-3194-bb3b-136bad5cf58d_

Crispy biscuit base oatmeal cookie with wild blueberries and wild blueberries.

„FRENCH CUEMELISE DUE CAKE / TOP PASTRY series

On French almond dock two types of EGG MUSCLE, vanilla and chocolate bitters, sequentially arranged by frozen pastry technology. Above, another floor DACUAGE WITH CARAMELIZED

POWDERED SUGAR