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Travel cakes
DAINTY CAKES
Made with ALMOND INSPIRATION
An original recipe by Chef Sarah Tibbetts, L'École Valrhona Pastry ChefMakes 35 cakes
5 stepsRecipe Step by Step
Step01
ALMOND CAKE
500g almond flour
500g confectioner's sugar
500g whole eggs
30g invert sugar
150g all-purpose flour
500g butter
Combine the first four ingredients in the bowl of a stand mixer and blend with the paddle attachment.
Add the flour, then the melted butter.
Place in a pastry bag and chill until ready to use.
Step02
RASPBERRY GELÉE
388g raspberry purée
65g glucose
115g sugar
11g NH pectin
38g lemon juice
In a pot, heat the purée and glucose to 40°C (105°F).
Combine the sugar and pectin NH, then add to the mixture. Bring to a boil for one minute.
Add the lemon juice and immediately fill molds (fleximolds REF1146) using a sauce funnel.
Refrigerate until completely set.
Step03
ALMOND GANACHE
450g whipping cream
50g glucose
50g invert sugar
650g ALMOND INSPIRATION
Combine the smaller amount of cream with the glucose and invert sugar in a pot.
Bring to just under a boil and then slowly pour over the melted ALMOND INSPIRATION, to create an emulsion. Blend with an immersion blender.
Step04
ALMOND WHIPPED GANACHE
900g almond ganache
900g whipping cream
Rescale the ganache to 900g and add the cold liquid whipping cream. Blend with an immersion blender again.
Pour into a shallow container and allow to crystalize in the refrigerator for 12 hours.
Step05
ABSOLU CRISTAL SPRAY GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
50g water
Combine the ABSOLU CRISTAL and water. Bring to a boil.
Spray immediately using a spray gun* with the glaze at 80°C (176°F). Note: for manual spray bottle, reduce ABSOLU CRISTAL to 300g.
Assembly and finishing
Pipe the Almond Cake batter into the molds (fleximolds REF4394) and bake at 190°C (375°F) until light golden brown.Cool and unmold. Trim the top to create flat surface. Temper the ALMOND INSPIRATION and spread between two guitar sheets.Cut rectangles to fit on the top of the cake (9x4.5cm). Place a Raspberry Geleé bar directly on the décor rectangle.Whip the Almond Inspiration Whipped Ganache to medium stiffness and pipe on the décor in a zig-zag motion to cover the Geleé completely. Repeat with all the décor rectangles and place in the freezer.Spray the frozen pieces with the Absolu Cristal Spray Glaze and place on the baked Almond Cake.Garnish with freeze dried raspberry pieces and caramelized almonds.