Festive Gianduja Travel Cake
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High profit
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Quick & easy (production)
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No food waste
Discover Christophe Morel's travel cake, where a moist vanilla-soaked hazelnut cake meets the indulgent layers of milk chocolate Gianduja. Perfectly crafted for on-the-go enjoyment, this delicious treat offers a delightful blend of rich flavors and nutty goodness in every bite.
- Επίπεδο:
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Μέτρια
- Φτιάχνει:
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6
- Διάρκεια ζωής:
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1 week
- Conservation:
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16-18C
Hazelnut Cake
Συστατικά: Hazelnut Cake
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320 gflour
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8 gbaking soda
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120 gbutter
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1 gsalt
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430 gsugar
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350 geggs
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160 gcream
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250 gHazelnuts, roasted
Προετοιμασία: Hazelnut Cake
- In a blender, combine the butter, sugar, and salt. Blend until well mixed.
- Gradually add the tempered eggs, blending after each addition.
- Add the cream and blend until smooth.
- Transfer the mixture to a mixing bowl and gently fold in the flour, baking powder, and hazelnuts
- Pour the batter into a 40cm x 60cm baking frame, spreading it evenly.
Vanilla Syrup
Συστατικά: Vanilla Syrup
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500 gsugar
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500 gwater
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2 gVanilla pods, scrapings
Προετοιμασία: Vanilla Syrup
- Open the vanilla pod and grate the seeds. Boil together all the ingredients.
- Set aside
Gianduja
Συστατικά: Gianduja
Προετοιμασία: Gianduja
- Mix the Cacao Barry Pure Hazelnut Paste with the tempered Cacao Barry Alunga Milk Chocolate Couverture.
- Cut the biscuit sheet soaked in vanilla syrup into three equal sections.
- Spread 350g of Gianduja on top of each layer of biscuit.
- Freeze the layers until firm, then cut them lengthwise into six pieces.
- Decorate as desired.
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