Almond Apricot and Peach Travel Cake

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.