PreGel America

FOR CHOCOLATE SPONGE CAKE

FOR ZUPPI RUM SOAK

FOR CHOCOLATE GELATO

FOR HAZELNUT GELATO

FOR BISCOTTO ARABESCHI® CRUNCH LAYER

FOR CHOCOALTE ICING

• Use a cake ring that is about 1 inch smaller than the ring you will use to build the gelato cake. Cut-out the cake layer from the sheet pan of chocolate cake and place on a Silpat lined sheet pan.
• Once you've created the bottom cake layer, use a pastry brush to apply PreGel Rum Zuppi rum-flavored soak to the chocolate cake layer and then freeze for about 10-15 minutes.
• Remove the rum-soaked cake layer from the freezer. Using an offset spatula, scoop the PreGel Biscotto (Chocolate & Cookie) Arabeschi® on top of the created cake layer, spreading the Arabeschi® evenly acrosss.
• Using the mold that you will build your gelato cake with, place the mold on top of the cake and Arabeschi® crunch layers. Return to the freezer for 10-15 minutes.
• While that is setting, use a gelato spatula to soften the gelato flavor you will use to create your gelato cake. This will allow it to easily insert into the gelato cake mold.
• Remove the now molded cake and crunch layer from the freezer and use the back side of your spatula to spread the chocolate gelato into the cake ring, over the two previously created layers.
• Place in the blast freezer for 15-20 minutes and then fill the mold with the hazelnut gelato flavor.
• Once the gelato cake mold is completely full, sweep the strait edge of an offset spatula over the cake ring in order to achieve a nice smooth top.
• Immediately place in the blast freezer for 20-25 minutes.
• Once set, use a blow torch to gently warm the cake ring until it releases from the frozen gelato cake.
• Place the frozen gelato cake onto a glazing rack; gently pour portioned PreGel Pino Pinguino® Chocolate Topping over the top of the gelato cake allowing it to cover the entire cake, leaving a beautiful, lasting chocolate coating.
• Finish with whatever décor your desire or store well wrapped in the freezer until ready to decorate.