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!
Recipe
travel cake
| ingredients | preparation |
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Mix in a blender. Scrape out all the contents of the bowl. |
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Add the flour. |
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Incorporate the butter. |
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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. |
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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. |