Travel cake

A SWEET SOUVENIR
Sophisticated travel cakes. Sergi Vela presents his latest creation: a light, gluten-free sponge made from Ocumare 71.1 % chocolate and with a heart of orange compote.

Recipe

Created by

Sergi Vela -

Products

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Premium line, Origin - Ocumare - drops - 1.5 kg bag

cocoa sponge

ingredients	preparation
200g egg whites 100g brown sugar 1g salt 120g egg yolks 40g brown sugar 35g starch 40g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 60g cream 40g Premium line, Origin - Ocumare - drops - 1.5 kg bag	Beat together the egg whites and sugar. Then blanch the yolks with the second sugar and the salt. Make a ganache with the cream and the dark Ocumare chocolate. Sift the cocoa and starch. Mix together half the egg whites with the solid ingredients and yolks. Once well mixed, add half the egg whites and the ganache. Put 50 g into each pot and bake at 160 °C for 26 minutes.

orange compote

ingredients	preparation
300g blood orange juice 160g sugar 50g passion fruit puree 75g glucose 6ml pectin 30ml water 10ml lime juice	Blanch the orange 8 times, changing the water each time. Make a conventional jam at 105 °C. Finally, add the lime and the passion fruit purée. Blitz with the hand blender and pipe into place.

finishing touch

Once the sponge is baked, fill the centre with orange compote.

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