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Sweet 60 Tart Salty Caramel


Credin Cake Choco Extra Dark » 100% 5000 g
Rapeseed oil 35% 1750 g
Whole Egg 30% 1500 g
Water approx. 22.5% 1125 g
Bakestable white chocolate chunks 15% 750 g
Caramel cubes 15% 750 g
Decoration 1
Crème Dell Artigiano Bianco (Callebaut) % g
Caramel fill (Callebaut) % g
Decoration 2
White chocolateshavings (Callebaut) % g
Seasalt flakes % g
Salty caramel crispearls (Callebaut) % g
Working method
Processing Mix all ingredients together in three minutes first gear. Scrap mixing bowl and then turn 2 minutes in second gear. Immediately thereafter stir in the filling
Scale Scale approx. 500 grams batter into a baking tin with a diameter of 20 centimeters
Baking Approx. 30 minutes at 160ºC
Finishing 1) Drain after cooling down the chocolatecake with Crème D'ell Artigiano Bianco and make stripes on the cake with caramel like on the picture shown
Finishing 2) Decorate further with seasalt flakes, white chocolateshavings and Salty Caramel Crispearls Decorate the cake before the Creme D'ell Artigiano Bianco is fully cured, so the decoration adheres well
Extra information
Remarks This tart was developed in collaboration with Callebaut raw materials and decorations Article numbers: CEF-CC-CARAMEL-W97 Gezouten Caramel Crispearls (Callebaut) V00-OH35-ITWNV-T06 Crème D'ell Artigiano Bianco (Callebaut) 085626501250 Credin Cake Choco Extra Dark (Sonneveld)
BRC Halal Kosher RSPO Skal

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