Multi-nut cakes

Recipe

Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

Cake dough

Ingredients Preparation
  • 200g
    butter
  • 150g
    sugar

Whip up together.

  • 200g
    flour
  • 200g
    eggs
  • 50g
    cream
  • 7g
    Baking powder

Add. Whip up lightly.

  • 75g
    pecan nuts
  • 50g
    almonds
  • 35g
    Medium roasted hazelnut pieces
  • 25g
    pistachios

Cruch nuts and mix into dough.

Pour 45 g of dough in each cake pan and bake at 175°C for 14 minutes.

Glazing

Ingredients Preparation
  • 30g
    pecan nuts
  • 20g
    almonds
  • 15g
    Medium roasted hazelnut pieces
  • 10g
    pistachios

Crush all nuts into rough pieces.

  • 250g
    Power 41

Pre-crystallise chocolate. 

  • 30g
    butter oil

Add and mix.

Mix all nuts with the glazing.

Place cooled cakes on a grille and pour over glazing. Vibrate to remove the excess glazing and nuts.

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