MAZAPAN BAR
Instructions
-
Identify the vanilla sponge cake and cut it into two pieces to obtain the base and the top layer.
-
Thoroughly soak the first cake layer with Tres Leches syrup (UHT Chantilly).
-
Pipe staggered horizontal lines; in the remaining spaces add cream cheese and powdered marzipan.
-
Place the top cake layer and soak it with Tres Leches syrup (UHT Chantilly).
-
Cover evenly and smoothly, then coat the sides with powdered marzipan.
-
Decorate the top by piping cream dots using a star tip.
-
Color the white ganache and tint it caramel to create striped lines across the bar, as shown in the image.
-
To finish, place whole marzipan pieces on top.
-
Place on a plate and transfer to the display case.
MAZAPAN BAR
Ingredients
BASE
| Ingredients | Quantity |
| Vanilla sponge cake | 600g |
| 3-milk syrup (Tres Leches syrup) | 600g |
FILLING
| Ingredients | Quantity |
| Chantilly Cream Top | 60g |
| Cream cheese | 90g |
| Powdered marzipan | 30g |
COVERING
| Ingredients | Quantity |
| Chantilly Cream Top | 100g |
| Powdered marzipan | 30g |
DECORATION
| Ingredients | Quantity |
| Chantilly Cream Top | 70g |
| White Chantilly ganache | 20g |
| Food coloring (brown, yellow) | 5g |
| Whole marzipan pieces | 3pcs |
Instructions
-
Identify the vanilla sponge cake and cut it into two pieces to obtain the base and the top layer.
-
Thoroughly soak the first cake layer with Tres Leches syrup (UHT Chantilly).
-
Pipe staggered horizontal lines; in the remaining spaces add cream cheese and powdered marzipan.
-
Place the top cake layer and soak it with Tres Leches syrup (UHT Chantilly).
-
Cover evenly and smoothly, then coat the sides with powdered marzipan.
-
Decorate the top by piping cream dots using a star tip.
-
Color the white ganache and tint it caramel to create striped lines across the bar, as shown in the image.
-
To finish, place whole marzipan pieces on top.
-
Place on a plate and transfer to the display case.