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Travel cakes
NOROLITAN
Made with Organic Bourbon Vanilla Extract
An original recipe by:
L’École Valrhona
FOR A Ø 20CM MOLD
Recipe Step by Step
01
VANILLA SPONGE
6 Eggs
0.25L All-purpose flour
250g Butter
240g Sugar
15g NOROHY Vanilla Extract
10g Baking powder
Melt the butter. Mix it with the sugar and vanilla extract.
Gradually incorporate the eggs.
Gradually add in the flour, mixing it in well, then add the baking powder.
Put the mixture in a greased cake mold sprinkled with flour and bake for approx. 40 minutes at 355°F (180°C).
02
RASPBERRY SPONGE
2 Eggs
125g All-purpose flour
125g Butter
120g Sugar
4g Baking powder
50g Raspberry Inspiration fruit couverture
Melt the butter and Raspberry Inspiration fruit
couverture in the bain-marie. Mix with the sugar.
incorporate the eggs.
Gradually add in the flour, mixing it in well, then add
the baking powder.
Pour the mixture in a greased cake mold sprinkled with
flour and bake for approx. 30 minutes at 355°F (180°C).
03
SYRUP
120g Sugar
150g Water
10g NOROHY Vanilla Extract
Heat all the ingredients together until you have a syrup.
Use a brush to help you coat the sponge with syrup as soon as it is out of the oven.
04
VANILLE GANACHE
150g Ivoire 35% white chocolate
90g Heavy cream 30%
10g NOROHY Vanilla Extract
Boil the cream and vanilla extract.
Melt the chocolate in a bain-marie and mix it with the cream and vanilla.
Leave to set in the fridge for one hour.
05
VANILLA ICING
100g Confectioner’s sugar
15g Water
For the icing, mix the confectioner’s sugar and vanilla extract with a small amount of water.
Add a little more confectioner’s sugar if the mixture is too liquid.
Assembly and finishing
FINISHING TOUCHES
Cut the sponge into equally sized pieces. Use a spatula to cover the vanilla sponge and raspberry sponge with ganache. Stack a layer of raspberry sponge on top of a layer of vanilla sponge, then put on another layer of vanilla sponge.
Leave to set in the refrigerator for one hour.
Cover the Norolitan with vanilla icing. Leave it to set in the refrigerator before trimming the edges of the Norolitan so the pieces are tidy and even.