Gold Travel Cake

Cake 680 Last Update: Aug 24, 2021 Created: Aug 11, 2021

• Meal: Afternoon Tea
• Cuisine: Other
• Difficulty: Hard

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A little luxury in a tasty dessert.

Ingredients

• GOLD CARAMEL CAKE
• Ingredients
• 210 grams dry butter 82%
• 155 grams cassonade
• 200 grams whole eggs
• 160 grams FBC Callebaut® Caramel Fill
• 180 grams flour T55
• 130 grams almond powder
• 5 grams baking powder
• 35 grams cream 35%
• Bake at 170°C for 13 minutes.
• GOLD WHIPPED GANACHE
• Ingredients
• 125 grams cream 35%
• 12.5 grams inverted sugar
• 12.5 grams glucose
• 150 grams FBC Callebaut® Gold
• 190 grams cream 35 %
• GOLD GOURMAND GLAZE
• Ingredients
• 350 grams FBC Callebaut® Gold
• 100 grams grapeseed oil
• 100 grams FBC Callebaut® Bresilienne Nuts

Directions

1. Preparation
2. Cream the butter with the cassonade. Add the eggs, Caramel Fill, flour, almond powder, baking powder, and cream.
3. Preparation
4. Bring the cream, inverted sugar, and glucose to a boil.
5. Pour on top of the chocolate and emulsify.
6. Add the remaining cold cream and store it in the fridge overnight.
7. Preparation
8. Melt the chocolate.
9. Add the oil and temper at 30°C.
10. Add the nuts.