Mix the eggs, oil, water and Creme Cake with the paddle attachment for 1 minute on low speed, scrape the bowl and then mix for 3 minutes on medium speed.
Creme Cake Batter Method
Mix the eggs, oil, water and Creme Cake with the paddle attachment for 1 minute on low speed, scrape the bowl and then mix for 3 minutes on medium speed.
Assembly
Spread each batter on parchment paper about ¼ inch think.
Blast freeze the batter for 30-45 min.
Sandwich the frozen vanilla and chocolate cake batters together.
Then peel off the top parchment paper.
Bake at 325°F. Time will depend on the size of cake and thickness.
Let cool.
Blast freeze.
Decoration Method
Cut frozen. Fill with Belcolade Ganache.
Refreeze before rolling in Decorcrem Dark and toasted almonds.
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