Travel cakes

RASPBERRY INSPIRATION SUDO

An original recipe by L’École Valrhona Makes 24 bars

2 steps

Recipe Step by Step

ALMOND CAKE MIX

490g eggs
140g Inverted sugar
240g sugar
170g almond flour
240g all-purpose flour
14g Baking powder
230g Whole UHT milk
190g Clarified liquid butter

Mix together the eggs, inverted sugar and sugar. Sift the flour and baking powder, then add these to the mix along with the powdered almond. Pour in the milk and melted liquid butter.

INSPIRATION CRUNCHY FROSTING

350g RASPBERRY INSPIRATION
35g COCOA BUTTER
17g Grape seed oil

Mix the melted couverture and melted cocoa butter with the oil. Use at 30-35°C (85-95°F).

Assembly and finishing

Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5cm cube molds with approx. 70g of mixture. Bake at 340°F (170°C) for approx. 15 minutes.Freeze.Turn out the cakes and store them in the refrigerator.To complete your product, use a piping bag without a nozzle to make a dab of crunchy frosting (approx. 15g) in the square mold you used for your cakes, then put the cake cubes straight back on top to partially ice them.

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