Travel cake
Here’s a lovely, moist cake recipe with refreshing citrus notes. The name comes from cakes that are designed to stay moist without drying out over a few days. Perfect for travelers!
- Level:
-
Easy
travel cake
Ingredients: travel cake
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190 galmond powder
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300 gegg white
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375 gicing sugar
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18 glemon concentrate puree
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50 gcandied lemon parts
Preparation: travel cake
Mix in a blender. Scrape out all the contents of the bowl.
Ingredients: travel cake
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125 gflour
Preparation: travel cake
Add the flour.
Ingredients: travel cake
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310 gbrown butter
Preparation: travel cake
Incorporate the butter.
Ingredients: travel cake
Preparation: travel cake
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.
Ingredients: travel cake
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150-200 gNUN-PI-HA213
Preparation: travel cake
Tip: Replace the candied lemons with 150–200 g of bake stable Callebaut Chunks or broken and roasted hazelnuts Callebaut® NUN-PI-HA213-U11. Decorate with dark glazing Callebaut ChocO'Shine™ instead of Creme dell'Artigiano Callebaut Nocciola.
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