Almond Apricot and Peach Travel Cake

For the Pound Cake:

Ingredients Preparation
  • 265g
    whole egg(s)
  • 4g
    vanilla bean
  • 62g
    Crème fraiche
  • 5g
    potato starch
  • 51g
    AP flour
  • 87g
    butter (melted)
  1. Process the almond paste, whole eggs and vanilla bean in the food processor.
  2. Transfer the mixture to a mixing bowl and whip.
  3. Fold the Crème Fraiche and then the sifted flour.
  4. Finish with the butter

For the Apricot and Peach Confit.:

Ingredients Preparation
  • 188g
    apricot puree
  • 188g
    peach puree
  • 29g
    lime juice
  • 87g
    sugar
  • 7g
    gelan powder
  1. Melt the purees together.
  2. Add the mix of sugar and Gelan powder.
  3. Bring to a boil.
  4. Cast in a 3 mm frame.
  5. Freeze.
  6. Cut at 17 cm x 4 cm.

For the Apricot and Peach Pate de Fruit:

Ingredients Preparation
  • 154g
    apricot puree
  • 154g
    peach puree
  • 16g
    lime juice
  • 34g
    sugar 1
  • 7g
    yellow pectin
  • 80g
    glucose DE 40
  • 350g
    sugar 2
  • 3g
    citric acid solution
  1. Melt the purees and add the sugar 1 with the pectin.
  2. Bring to a boil, add the glucose and then sugar 2.
  3. Cook at 75 Brix, add the citric acid solution and cast in a 9 mm frame.
  4. Cut at 2 cm x 2 cm.

For the Assembly:

Mold needed: pound cake mold 18 cm x 6 cm x 7 cm

 

  1. Cast the confit in a 3 mm frame and cut rectangles at 17 cm x 4 cm. Keep frozen.
  2. Line the pound cake mold with parchment.
  3. Pipe 90g of cake batter in the mold and then one layer of the frozen confit.
  4. Repeat this operation 2 times and finish with another layer of batter to finalize the assembly.
  5. Back at 160ºC for about 32 minutes with the vent closed.
  6. Decorate the travel cakes with pate de fruit and sliced almonds.

For the Assembly:

Mold needed: pound cake mold 18 cm x 6 cm x 7 cm

 

  1. Cast the confit in a 3 mm frame and cut rectangles at 17 cm x 4 cm. Keep frozen.
  2. Line the pound cake mold with parchment.
  3. Pipe 90g of cake batter in the mold and then one layer of the frozen confit.
  4. Repeat this operation 2 times and finish with another layer of batter to finalize the assembly.
  5. Back at 160ºC for about 32 minutes with the vent closed.
  6. Decorate the travel cakes with pate de fruit and sliced almonds.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528