Chestnut Travel Cake

ingredients	preparation
100g passion fruit puree 100g yuzu puree 50g pear puree 50g glucose syrup 75g granulated sugar 8g yellow pectin 50g dextrose 50g granulated sugar 100g isomalt 3g Citric acid	Combine passion fruit puree, yuzu puree, pear puree and glucose syrup. Heat to 40°C. Mix and add granulated sugar and yellow pectin. Mix and add dextrose, granulated sugar and isomalt. Cook up to 108°C. Mix and add citric acid with 1:1 water. Pour into frames.

ingredients	preparation
100g powdered sugar 100g dextrose 50g erythritol 130g almond powder 80g chestnut powder 80g cake flour 2g salt 6g Baking powder 350g egg white 40g chestnut paste 100g 36% cream 200g noisette butter	Mix all ingredients to obtain a homogenous texture. Leave for 30 min. Bake at 175°C.

ingredients	preparation
200g CHW-N34ZEPH 80g pure macadamia paste 10g NCB-HD706-BY 70g BIG-PF-1BO 75g cornflakes honey 30g NIBS-S 10g lyophilized raspberry 20g Sparkling sugar Peta Zeta 3g salt 1drop(s) casia extract	Mix all ingredients. Put on the sable.

ingredients	preparation
200g frozen cowberry 100g dried cranberry 100g yuzu puree 120g granulated sugar 3g NH pectin	Make a marmalade.

ingredients	preparation
400g CHW-N34ZEPH 150g NCB-HD702-BYEX 70g almond pieces titanium white	Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA

ingredients

preparation

Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA

ingredients	preparation
240g butter 160g powdered sugar 360g cake flour 40g alkalized black cacao 65g almond powder 80g eggs 4g salt	Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.

ingredients

preparation

Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.

Recipe