Dip ‘n Drip Caramel Cake

Created by

  • Ryan Stevenson -
level 2

The cake is back! And how. More luxurious, indulgent than ever – and in a format that’s easy to wrap and take home or give as a present.

In this recipe, chef Ryan combines a cake with crunch from caramelized nuts with an intensely rewarding caramel center and a golden caramel chocolate glaze on the outside. In short: will sell like hot cakes!

Recipe components

Used Callebaut products

Travel Cake

IngredientsPreparation
  • 242g
    Butter 82% fat
  • 181g
    Sugar

Beat together. 

  • 242g
    flour T45
  • 242g
    whole eggs
  • 60g
    cream 35% fat
  • 8g
    Baking powder
  • 92g
    pecan nuts
  • 60g
    almonds
  • 43g
    Medium roasted hazelnut pieces
  • 30g
    pistachio pieces

Add and fold in. 

Pipe into moulds. Bake for 15 mins. at 70°C.  

Tip:
use special cake moulds with cylinder insert for more convenience and to avoid loss. Alternatively you can pierce a cylindric hole in the middle fo the cake after baking and cooling.

Gold Glaze For Travel Cake

IngredientsPreparation

Melt.

  • 101g
    Butter 99% fat
  • 101g
    pecan nuts
  • 68g
    almonds
  • 51g
    hazelnut pieces
  • 35g
    pistachio pieces

Add.

Make hole in travel cake. Fill with caramel. Dip in glaze.  

Finishing and presentation

IngredientsPreparation

Pipe the caramel in the hole in the cake.

Dip the cakes with the bottom in the glaze (until halfway).

Leave the glaze to set on silicon paper.