Pistachio and Apricot Travel Cake
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Good to go
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High profit
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Long shelflife
Introducing Christophe Morel's exquisite travel cake, featuring a moist pistachio base infused with luscious vanilla syrup and layered with smooth Gianduja. This delightful combination of nutty richness and velvety chocolate makes it the perfect indulgence for your Holidays.
- Level:
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Medium
- Makes:
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6
- Shelf life:
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1 week
- Conservation:
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16-18C
Hazelnut Cake
Ingredients: 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 gPistachio, roasted
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100 gCallebaut Pure Pistachio Paste
Preparation: 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 the Callebaut Pure Pistachio Paste and blend until smooth.
- Transfer the mixture to a mixing bowl and gently fold in the flour, baking powder, and pistachios.
- Pour the batter into a 40cm x 60cm baking frame, spreading it evenly.
Vanilla Syrup
Ingredients: Vanilla Syrup
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500 gsugar
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500 gwater
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2 gVanilla pods, scrapings
Preparation: Vanilla Syrup
- Boil together
- Set aside
Gianduja
Ingredients: Gianduja
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480 gCallebaut Pure Pistachio Paste
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240 gdried apricots
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Q.S.vanilla syrup
Preparation: Gianduja
- Combine the Callebaut Pure Pistachio Paste with the tempered Cacao Barry Zéphyr 34% White Chocolate Couverture, then fold in the julienned dried apricots.
- 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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