Travel cake
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
|
190 g
powdered almonds
375 g icing sugar 300 g egg whites (at room temperature) 50 g Boiron candied lemon 18 g Boiron concentrated lemon purée |
Mix in a blender. Scrape out all the contents of the bowl. |
| 125 g flour | Add the flour. |
| 310 g browned butter | Incorporate the butter. |
| Pour into Saphir Savarin Flexipan moulds (60 x 40 cm) and cook 15 minutes at 170°C. Leave to cool and garnish with Crème dell’ Artigiano Nocciola. | |
Tip:
Replace the candied lemons with 150–200 g of bake
stable Callebaut Chunks or broken and
roasted hazelnuts Callebaut GNT. Decorate
with dark glazing Callebaut ChocO'Shine™
instead of Creme dell'Artigiano Callebaut
Nocciola.