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Chocolate Almond Cream Cake

Chocolate Almond Cream Cake

Yield: 2 whole cakes

Chocolate Almond Cream Cake adalah kue yang memadukan cita rasa cokelat yang kaya dengan aroma kacang almond yang lezat. Kue ini terdiri dari lapisan-lapisan cake cokelat yang lembut, diisi dengan krim almond yang lembut dan dihiasi dengan taburan almond yang renyah.

Bahan - Bahan

Chocolate base

Zeefine Choco Moist

300 g

Telur ayam

120 g

Minyak sayur

120 g

Air

60 g

Choco chips

75 g

Chocolate Almond base

Zeefine Choco Moist

400 g

Telur ayam

180 g

Butter

90 g

Minyak sayur

90 g

Susu cair UHT

65 g

Almond bubuk

45 g

Kacang almond

65 g

Chocolate Cream

Dark chocolate compound

100 g

Rap Custard Vanilla

35 g

Biobianca Vanilla

110 g

Susu cair UHT

300 g

Milo

45 g

Chocolate Ganache

Dark chocolate compound

200 g

Susu cair UHT

70 g

Chocolate Glaze

Paletta Decor Neutral

200 g

Air

10 g

Pembuatan

Chocolate base

  1. Preheat the oven to 170ºC. 
  2. Put all ingredients in the mixing bowl, Using paddle attachment mix all ingredients at medium speed for ± 4 minutes.
  3. Divide cake batter into 2 parts (@ ± 250g) and pour into baking tin size cm 24 x 24 x 4cm has greased with Carlo and lined with baking paper.  Sprinkle choco chip on top.
  4. Bake in the oven for ± 15 minutes.

Chocolate Almond base

  1. Except roasted Almond Flakes, Put ingredients in the mixing bowl, Using paddle attachment mix all ingredients at medium speed for ± 4 minutes. Add roasted almond flakes and mix well.
  2. Divide cake batter into 2 parts (@ ± 450 g) and pour into baking tin size cm 24 x 24 x 4cm has greased with Carlo and lined with baking paper.  Sprinkle choco chip on top.
  3. Bake in the oven for ± 15 minutes at 170°C.

Chocolate Cream

In a mixing bowl, beat Rap, Milo and whipping cream until soft peak.  Add melted dark chocolate and mix well. 

Chocolate Ganache

Chop dark chocolate compound.  Boil fresh milk and pour into chocolate and mix well

Finishing: 

 

Put chocolate base on cake bottom, spread over chocolate cream 180 gram.  stack on with chocolate almond base and spread chocolate chocolate ganache, stack with chocolate base and spread 180gram chocolate filiing.  At last, stack on Chocolate almond base and spread choclate cream.  Freeze the cake for 2 hours.

Remove the cake from freezer and Garnish with chocolate ganache (spiral shape) and glaze with chocolate glaze.  Cut the cake into equal same size.

Video Pembuatan

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Perhitungan Harga

*perhitungan harga disesuaikan dengan jumlah whole yield atau per pcs

Saran Harga Jual

Rp. 160.111,00

Biaya Bahan Baku :

Rp. 68.619,00

Biaya Operasional

Rp. 27.447,60

Total Biaya Kotor

Rp. 96.066,60

% Keuntungan

40%

Keuntungan

Rp. 64.044

Bahan Yang Dibutuhkan

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