This is a recipe for the actual surface of a cake or other type of dessert pastry. It’s a bit tricky, but gives a very nice shimmering surface.
1 medium cake
Ingredients
10 g gelatin powder
60 + 75 g water
150 g glucose
150 g granulated sugar
100 g condensed milk
150 g white melted chocolate
Caramel color
Description:
- Mix glucose, sugar and water (60 g) in a saucepan and heat up to 103 degrees.
- Mix water (75 g) with the gelatin powder.
- Pour the chocolate into the sugar and mix until smooth.
- When the chocolate is melted, pour in the milk and mix.
- Pour the gelatin into the mixture and mix well.
- Strain the mixture to remove lumps.
- Mix in the caramel color. Use hand mixer if necessary.
- Let it cool to 30-35 degrees.
- Pour over the frozen cake.
Pairs with:
coffee.