Multi-nut cakes

level 1

Callebaut® ingredients

Ingredients	Preparation
200g butter 150g sugar	Whip up together.
200g flour 200g eggs 50g cream 7g Baking powder	Add. Whip up lightly.
75g pecan nuts 50g almonds 35g NUN-PI-HA213 25g pistachios	Cruch nuts and mix into dough.
Pour 45 g of dough in each cake pan and bake at 175°C for 14 minutes.

Ingredients	Preparation
30g pecan nuts 20g almonds 15g NUN-PI-HA213 10g pistachios	Crush all nuts into rough pieces.
250g Callebaut - Power Milk Chocolate - Milk Chocolate - Power 41 - 2.5kg Callets	Pre-crystallise chocolate.
30g butter oil	Add and mix.
Mix all nuts with the glazing. Place cooled cakes on a grille and pour over glazing. Vibrate to remove the excess glazing and nuts.