Dip ‘n Drip Caramel Cake
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!
- Level:
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Medium
- Makes:
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4 small cakes of ±350 g
Travel Cake
Ingredients: Travel Cake
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8.5 ozButter 82% fat
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6.4 ozSugar
Preparation: Travel Cake
Beat together.
Ingredients: Travel Cake
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8.5 ozflour T45
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8.5 ozwhole eggs
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2.1 ozcream 35% fat
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0.3 ozBaking powder
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3.2 ozpecan nuts
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2.1 ozalmonds
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1.5 ozNUN-PI-HA213
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1.1 ozpistachio pieces
Preparation: Travel Cake
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
Ingredients: Gold Glaze For Travel Cake
Preparation: Gold Glaze For Travel Cake
Melt.
Ingredients: Gold Glaze For Travel Cake
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3.6 ozButter 99% fat
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3.6 ozpecan nuts
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2.4 ozalmonds
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1.8 ozhazelnut pieces
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1.2 ozpistachio pieces
Preparation: Gold Glaze For Travel Cake
Add.
Make hole in travel cake. Fill with caramel. Dip in glaze.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
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.
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