Travel cake

Here’s a lovely, moist cake recipe with refreshing citrus notes. The name comes from cakes that are designed to stay moist without drying out over a few days. Perfect for travelers!


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

travel cake

Ingredients Preparation
  • 190g
    almond powder
  • 300g
    egg white
  • 375g
    icing sugar
  • 18g
    lemon concentrate puree
  • 50g
    candied lemon parts

Mix in a blender. Scrape out all the contents of the bowl.

  • 125g
Add the flour.
  • 310g
    brown butter

Incorporate the butter.

  • Q.S.

Pour into Saphir Savarin Flexipan moulds (60 x 40 cm) and cook 15 minutes at 170°C. Leave to cool and garnish with Crème dell’ Artigiano Nocciola.

  • 150-200g
  • 150-200g
  • Q.S.
Tip: Replace the candied lemons with 150–200 g of bake stable Callebaut Chunks or broken and roasted hazelnuts Callebaut® NUN-PI-HA213-U11. Decorate with dark glazing Callebaut ChocO'Shine™ instead of Creme dell'Artigiano Callebaut Nocciola.

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