Tigre Cake
Dough
| g | |
| Icing Sugar | 250 |
| Cake Flour | 110 |
| Baking Powder | 4 |
| Ground Almond | 100 |
| Salt | 3 |
| Egg White | 300 |
| PALFFY 730LT(Melted) | 160 |
Process
- Pre-mix Icing sugar, Cake Flour, Baking Flour, Ground Almond and Salt.
- Mix Egg White with them.
- Melt Margarine and put melted margarine into them.
- Stir them well and pipe it into Savarin-mould of φ 65×H2mm.
- Bake them for 20 min at 170℃.
- After cooling, pipe DARK COMPOUND SOFT CHOCOLATE at center.
Filling
Products Used for This Recipe
PALFFY 730LT
Compound margarine with caramelized buttery note which melts like butter.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
![Dark Compound Filling](https://www.vivo.sg/wp-content/uploads/2020/12/P1030272-scaled.jpg")
DARK COMPOUND SOFT CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
- Packing: 5kg*4
- Storage: 20-24℃
- Shelf Life: 12months
