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Our recipes

Corleone Italian cake


600 g type 500 flour
500 g Lauretta filling vanilla flavoured
400 g butter
15 g baking powder

Chocolate mousse
150 g 33% cream
200 g Lauretta filling vanilla flavoured
100 g white chocolate
30 g glucose syrup
20 g butter
15 g water
5 g gelatin

Italian cream mousse
600 g Lauretta filling vanilla flavoured
400 g 33% cream
15 g gelatin
70 g water
100 g Lauretta 60% raspberry filling
400 g raspberries

Yoghurt mousse
350 g Greek yoghurt
550 g 33% cream
70 g granulated sugar
90 g water
15 g gelatin

500 g of Ascanio neutral mirror glaze
125 g Lauretta filling vanilla flavoured


Our procucts used in this recipe:


Combine the butter and Lauretta filling vanilla flavoured at a low speed using a flat stirrer. Add the sieved flour and baking powder. Cool the dough, then roll it out and cut out 8 layers with a diameter of 16 cm. Bake for about 15 minutes at 180°C.

Chocolate mousse
Combine the cream, chocolate, Lauretta filling vanilla flavoured, glucose syrup and butter into a uniform mass in a microwave. Soak gelatin and add it to the mass. Pour the mousse onto the layers in moulds of 16 cm in diameter. Cool down, cut out and put into 18 cm moulds.

Italian cream mousse
Whip the cream, combine it with the Lauretta filling vanilla flavoured and add the gelatin solution. Pour the mixture into the prepared 18 cm moulds. Cover with a layer spread with raspberry filling. Decorate on top with raspberries and let it cool down.

Yoghurt mousse
Whip the cream with sugar about ¾ of the way. Combine with yoghurt and gelatine solution. Pour into 18 cm moulds and cool down.

Combine Ascanio mirror glaze with Lauretta filling vanilla flavoured and make it more flexible. Spread the resulting glaze on all sides of the cake. Let the cake cool down. Decorate as you wish.

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