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
-
242 gButter 82% fat
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181 gSugar
Preparation: Travel Cake
Beat together.
Ingredients: Travel Cake
-
242 gflour T45
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242 gwhole eggs
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60 gcream 35% fat
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8 gBaking powder
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92 gpecan nuts
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60 galmonds
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43 gNUN-PI-HA213
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30 gpistachio 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
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845 g
Preparation: Gold Glaze For Travel Cake
Melt.
Ingredients: Gold Glaze For Travel Cake
-
101 gButter 99% fat
-
101 gpecan nuts
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68 galmonds
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51 ghazelnut pieces
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35 gpistachio 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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