Plum cake Tobado with sugared apricots

Plum cake Tobado

Ingredients Preparation
  • 180g
  • 225g
    semi-candied apricots
  • 175g
  • 3g
  • 5g
    baking powder
  • 30g
    Cocoa powder Siena 21
  • 240g
    pastry flour
  • 50g
    almond flour
  • 240g
    whole egg(s)
  • 75g
    invert sugar
  • 200g

Beat the butter and sugars up into a fluffy mixture in a blender.
Add the melted Tobado couverture at 45 °C and the egg gradually.
Once the mixture is smooth, add the flour, almond flour, salt, baking powder and cocoa powder.
Lastly, mix in the yogurt, chopped sugared apricots and drops of Tobado 64%.


Ingredients Preparation
  • Q.S.As needed

Measure out approximately 250 g of mixture per mould. Bake the plum cake at a temperature of approx. 180/185 °C.
Remove from the moulds and leave to cool.
Heat up the Azabache glaze to a temperature of approx. 40/42 °C, and coat the plum cake at room temperature.

Decorate as required.

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