Product used: Angel Mix 3.0 Quantity: 1 x 27cm round cake pan Preparation time: 15 minutes Proofing:NN @ NN Baking:20 minutes @ 170°C in a fan oven Level:Medium
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
Whisk the eggs with the sugar, salt, and orange zest using electric beaters. Work the mixture for about 5 minutes, until you obtain a thick, fluffy, foamy, and very light-colored batter.
While continuing to beat, gradually add the melted butter, melted chocolate, and milk, previously mixed together. Continue until all ingredients are perfectly combined.
Sift the dry ingredients and gradually fold them into the egg mixture. Use a spatula to combine everything, eliminating any lumps and obtaining a smooth and homogeneous batter.
Let the batter rest for about 5 minutes. This step allows the ingredients to fully hydrate, making the mixture more consistent and preventing it from separating once poured into the mold.
Pour the batter into the mold lined with parchment paper and sprayed with non-stick spray. Then, gently tap it on the work surface to eliminate any air bubbles present in the mixture.
Bake as indicated in the recipe. Once baked, remove the cake from the oven and let it cool on a wire rack, keeping it in the mold.
After about 20 minutes, remove the cake from the mold and let it cool completely. Before serving, dust it with icing sugar.
Store in the refrigerator for about 5 days, or freeze for up to 1 month.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
You can, of course, use NON-lactose-free milk and butter if you want a gluten-free product but have no issues with lactose.
Be careful with the baking time; if you overbake it, the cake might turn out dry.
Using Sorbitol is not mandatory, but it helps keep the product softer for longer. This is a significant benefit if the production is intended for customers rather than personal consumption.
You can substitute hazelnut flour with almond flour, or with a 50/50 mix of the two.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
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