Urban leaf travel cake


Cakes Chocolat

Ingredients Preparation
  • 52g
    egg yolks
  • 103g
    egg white
  • 60g
    powdered sugar
  • 30g
    inverted sugar
  • 60g
    Almond flour, finely ground
  • 70g
    melted butter
  • 40g
  • 25g
    Grand Caraque
  • 20g
  • 2g
    baking powder
  • 40g
    Piedmont hazelnuts, chopped

Whip egg yolk, egg white, powdered sugar, inverted sugar and almond for 6 min. Warm butter 45°C, gradually add after 4 min to the eggs.

Melt couverture (45°C) and add, whip an additional 2 min.

Mix flour, cocoa powder and baking powder and incorporate. Finally fold in hazelnuts. Fill into mould.

Bake at 150°C approx. 35 min.

Caramel lemon, lime

Ingredients Preparation
  • 68g
  • 8g
  • 43g
  • 52g
    lemon juice
  • 15g
    lime juice
  • 0,6g
    fleur de sel
  • 17g
  • 90g
    Zéphyr™ Caramel
  • 15g
    Deodorized Cocoa Butter
  • 25g
  • 0,1g
    lime zest

Caramelize sugar and glucose. Deglaze with cream, add lemon and lime juice and bring to a boil. Add liquid caramel to couverture. Add cocoa butter, salt and lime zest and mix. Finally add butter.

Leave to cool to 20°C.

Couverture Glaze

Ingredients Preparation
  • 230g
  • 30g
    hazelnut oil
  • 35g
    Pailleté Feuilletine™

Mix tempered couverture with remaining ingredients.

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