Marcona Almonds Praliné Cake

Place in the mixer

Gradually incorporate

Add

Then, add

Pour about 500 g of the mixture into the tins.
Cook in the oven covered with baking sheets at about 170ºC (1).

Cut into cubes and set aside in the fridge

Place in the mixer

Add the butter and work.
Mix until you obtain a pastry dough.
Cook at 160ºC (1) and set aside.

Heat to 30°C

Incorpoate at around 50ºC

Add

Cool the mixture at around 23ºC.
Place 520 g of the coffee crumble into the base of 0.5 cm frame.

Mix

Put the preserved orange through a mincing machine or food processor at low speed. If the orange paste is very thick, you can incorporate a little syrup to make it softer.
Spread it over the base of the cakes and place them on the crispy coffee crumble base straightaway. 
Once the crispy crumble base has hardened, cut it to the size on the cake.
Finally glaze each cake twice with the special Zéphyr™ Caramel glaze warmed to 23°C.
Decorate to taste and set aside.

(1) Cooking temperatures are subject to ovens brand and type.