Delicious preparation adapted to the Pixmoule-can be suitable for other moulds.For a better result, do not overcook the cakes in th epixmould. 20mn at 165°C shoudl be enough. The cakes shold stay soft and with the good size. Keep in a cool, dry place.
To consume preferably before: see on the side.
dried butter, sugar, starches (wheat, corn and rice), type “0” wheat flour, pure chocolate drops 10% (cocoa paste, sugar, dextrose,
emulsifier: soy lecithin), mix of dried egg, , dried coconut vegetable fat, soy protein, baking powder (acid sodium pyrophosphate, sodium bicarbonate,
potato starch), yoghurt powder 1%, stabilizer: xanthan gum, flavourings, salt, vegetal concentrate, enzymes.
Add 100gr of water to 300gr of PIXMIX. Mix well. Fill the mould up to half of the cubes regularly (you can help yourself from the line drawn inside the mould). Close the mold well. In the oven at 160 °c for 20m. It's ready!
You can perfume your Pixcake by adding 30gr of powdered chocolate to the preparation!
For more tips and ideas, join the Pixfamily on www.pixcake.com.
Conservation Temperature max: 25°C
Shelflife: 12 months