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I MAKE THE INIMITABLE FIBREPAN-CAKE 500 G
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FARMO | SKU:
931170688
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I MAKE THE INIMITABLE FIBREPAN-CAKE 500 G is backordered and will ship as soon as it is back in stock.
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Description
Description
I MAKE THE INIMITABLE FIBREPAN-CAKE 500 G
THE INIMITABLE FIBREPAN-CAKE
GLUTEN FREE
Description Cake mix.
Multipurpose, easy to use.
Gluten-free preparation specifically formulated for people intolerant to gluten.
Ingredients
Corn starch, sugar, glucose syrup powder (corn), skimmed milk powder ; emulsifiers: E472b, E477; thickeners: E1414, guar gum; raising agents: sodium carbonates, sodium diphosphates; psyllium seed fibres, flavouring.
May contain traces of almonds .
Nutritional characteristics
How to use
Preparation of the paradise cake:
-Fibre Pan Cake 500 g
- 4 Eggs
- Butter 250 g
1) Soften the butter.
2) Mix all the ingredients in a mixer or with a whisk until the dough becomes stiff (about 4 minutes).
3) Pour the mixture into a previously buttered cake tin and bake at 180°C for approximately 40 minutes.
4) Let it cool.
5) Fill the paradise cake with jam or hazelnut cream according to your taste. NB: you can also pour the mixture into muffin molds (50 g) adding the filling to your liking. Cook the muffins at 180°C for about 10-15 minutes.
Preparation of the sponge cake:
- Fibre Pan Cake 500 g
- 8 Eggs
1) Mix all the ingredients in a mixer until you obtain a soft and homogeneous mixture.
2) Pour the mixture into the previously buttered mold.
3) Bake in a preheated oven at 180°C for approximately 40 minutes.
4) Let it cool.
5) Fill according to your tastes.
Preparation of the chocolate cake:
- Fibre Pan Cake 500 g
- 4 eggs
- Butter 250 g
- Dark chocolate 200 g
1) Melt the butter with the dark chocolate in a bain-marie.
2) Add the eggs and the FibrePan-Cake to the chocolate ganache.
3) Mix and cook following the instructions for the paradise cake (points 2 to 4).
Conservation
Store in a cool, dry place.
Shelf life: 12 months.
Do not dispose of in the environment after use.
Format
500g pack
Multipurpose, easy to use.
Gluten-free preparation specifically formulated for people intolerant to gluten.
Ingredients
Corn starch, sugar, glucose syrup powder (corn), skimmed milk powder ; emulsifiers: E472b, E477; thickeners: E1414, guar gum; raising agents: sodium carbonates, sodium diphosphates; psyllium seed fibres, flavouring.
May contain traces of almonds .
Nutritional characteristics
| Average values | per 100 g | for 50 g of paradise cake as per suggested recipe |
| Energy | 1.599 kJ 377 kcal |
987 kJ 236 kcal |
| Fats of which saturated fatty acids |
1.2 g 0.7 g |
13 g 7 g |
| Carbohydrates of which sugars |
90 g 46 g |
27 g 15 g |
| Fibers | 0.5 g | 1.2 g |
| Proteins | 1.2 g | 2.2 g |
| Salt | 0.23 g | 0.13 g |
How to use
Preparation of the paradise cake:
-Fibre Pan Cake 500 g
- 4 Eggs
- Butter 250 g
1) Soften the butter.
2) Mix all the ingredients in a mixer or with a whisk until the dough becomes stiff (about 4 minutes).
3) Pour the mixture into a previously buttered cake tin and bake at 180°C for approximately 40 minutes.
4) Let it cool.
5) Fill the paradise cake with jam or hazelnut cream according to your taste. NB: you can also pour the mixture into muffin molds (50 g) adding the filling to your liking. Cook the muffins at 180°C for about 10-15 minutes.
Preparation of the sponge cake:
- Fibre Pan Cake 500 g
- 8 Eggs
1) Mix all the ingredients in a mixer until you obtain a soft and homogeneous mixture.
2) Pour the mixture into the previously buttered mold.
3) Bake in a preheated oven at 180°C for approximately 40 minutes.
4) Let it cool.
5) Fill according to your tastes.
Preparation of the chocolate cake:
- Fibre Pan Cake 500 g
- 4 eggs
- Butter 250 g
- Dark chocolate 200 g
1) Melt the butter with the dark chocolate in a bain-marie.
2) Add the eggs and the FibrePan-Cake to the chocolate ganache.
3) Mix and cook following the instructions for the paradise cake (points 2 to 4).
Conservation
Store in a cool, dry place.
Shelf life: 12 months.
Do not dispose of in the environment after use.
Format
500g pack