Plum cake Tobado with sugared apricots

Plum cake Tobado

Ingredients Preparation
  • 180g
    sugar
  • 225g
    semi-candied apricots
  • 175g
    yoghurt
  • 3g
    salt
  • 5g
    baking powder
  • 240g
    pastry flour
  • 50g
    almond flour
  • 240g
    whole egg(s)
  • 110g
  • 75g
    invert sugar
  • 200g
    butter

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%.

Assembly

Ingredients Preparation

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.

Get in Touch

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

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

+1 610 872 4528