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Our recipes

Nut and cream cake


Chocolate cake layer 40 x 30 1 piece

White sponge cake
0,6 kg eggs
0,15 kg sugar
0,2 kg flour
Whip the eggs with the sugar and gently combine with the flour. Pour the mixture in a cake tin 40x30 cm, lined with baking paper. Bake at 180°C.

0,1 kg 3,2% milk
0,1 kg dark chocolate
0,1 kg peanuts
0,1 kg Lauretta nut filling
Boil milk with dark chocolate, then add the peanuts and Lauretta nut filling.

Peanut-and-cream icing
1 kg 30% heavy cream
50 g gelatin
0,2 kg water
0,5 kg Lauretta nut filling
Beat the whipped cream and combine with the Lauretta nut filling. Add the gelatin to the water and heat it. Then add it to the mixture of cream and filling.


Our procucts used in this recipe:


Put the ganache on a chocolate layer. Cover it with white sponge cake and spread the cream-and-peanut icing evenly over it. Top with e.g. finely shredded peanuts and/or chocolate.

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