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Home / Strawberry Pannacotta Gelato Cake

Strawberry Pannacotta Gelato Cake

Strawberry Pannacotta Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Sponge Cake
  • Pannacotta Gelato
  • Strawberry Gelato
  • Final Assembly

Chocolate Sponge Cake

300g (10.6oz)
200g (7.1oz)

Method of Preparation

  1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy.
  2. Pour onto half sheet pan lined with parchment paper.
  3. Bake at 180°C/356°F until done.
  4. Allow to cool and cut desired size needed for gelato cake.

Pannacotta Gelato

3000g (105.8oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
380g (13.4oz)

Method of Preparation

  1. Combine all ingredients and mix well with an immersion blender for 2-3 minutes.
  2. Place in batch freezer and process according to machine instructions.
  3. Extract and hold in display case for use in building gelato cake.

Strawberry Gelato

2200g (77.6oz)
800g (28.2oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
150g (5.3oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients and mix well with an immersion blender for 2-3 minutes.
  2. Place in batch freezer and process according to machine instructions.
  3. Extract and spread into desired insert.

Final Assembly

as desired

Method of Preparation

  1. Place cake ring on silpat lined sheet pan, and place in the blast freezer to cool.
  2. Spread Pannacotta Gelato into cake ring to cover the bottom and sides of the ring.
  3. Place Strawberry Gelato insert into cake ring.
  4. Spread Pannacotta Gelato into cake ring, filling all the way to the top, but leaving just enough room for the Chocolate Sponge Cake layer.
  5. Place Chocolate Sponge Cake layer on top and blast freeze cake.
  6. Carefully remove cake from cake ring.
  7. Using melted in an air gun with a compressor, spray the outside of the gelato cake to achieve a velvety finish.
  8. Garnish as desired.