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 -

cocoa sponge

Ingredients Preparation
  • 200g
    egg whites
  • 100g
    brown sugar
  • 1g
    salt
  • 120g
    egg yolks
  • 40g
    brown sugar
  • 35g
    starch
  • 40g
    Cocoa powder Selection 22
  • 60g
    cream
  • 40g
    Ocumare
  • 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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