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

  • 190 g
    almond powder
  • 300 g
    egg white
  • 375 g
    icing sugar
  • 18 g
    lemon concentrate puree
  • 50 g
    candied lemon parts

Preparation: travel cake

Mix in a blender. Scrape out all the contents of the bowl.

Ingredients: travel cake

  • 125 g
    flour

Preparation: travel cake

Add the flour.

Ingredients: travel cake

  • 310 g
    brown 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

  • 150-200 g
    CHD-CU-20X014
  • 150-200 g
    NUN-PI-HA213
  • Q.S.
    FWD-41CHOCSH

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.