Caramel and dates traveling cake

Caramel and dates traveling cake
Easy
Makes: 4 cakes
  • Quick & easy (production)
  • Good for freezing
Savor the perfection of caramel and dates with this easy and shareable recipe!
Savor the perfection of caramel and dates with this easy and shareable recipe!
Shelf life:
7 days
Conservation:
+3 Celsius
Containing: 5 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Caramel cake batter

Ingredients

  • 7.2 oz
    Butter 82%
  • 5.3 oz
    raw sugar
  • 1 piece(s)
    Vanilla pod

Preparation

  1. In a mixer add the soft butter with raw sugar and vanilla and whip using a whisk to aerate the butter. 

Ingredients

  • 7.1 oz
    Egg

Preparation

  1. Once you have creamed the butter, add the eggs gradually.

Ingredients

Preparation

  1. Add the caramel and mix. 

Ingredients

  • 6.3 oz
    Flour T55
  • 4.6 oz
    almond powder
  • 0.2 oz
    Baking powder

Preparation

  1. Fold in the dry ingredients.

Ingredients

  • 1.4 oz
    Cream 35%

Preparation

  1. Finally stir in the cream.

Caramel and nuts topping

Ingredients

Preparation

  1. Pipe using a round nozzle to thick strips of caramel on top of the cake.
  1. Add the desired amount of roasted hazelnuts and slice to half.
  2. Then dip it upside down into the hazelnuts.
  3. Place it in the freezer immediately.

Dates cake insert

Ingredients

  • 0.0 gr
    GIA-D2

Preparation

  1. Sheet the date paste to 0.5 cm.
  2. Cut strips 14cm x 3cm.
  3. Use a flexipan mould 1417:N15 to bake the cake.
  4. Pipe a layer of 125 g cake on each cavity.
  5. Then scale 30 g of date on each cavity.
  6. Pipe again 125 g cake batter.
  7. Place the date strip (40 g) on top.
  8. Cover the date paste by piping cake batter above it to prevent it from drying after baking.
  9. Bake at 160°C for 28-30 minutes.

Decoration

Ingredients

  • 0.0 gr
    CHF-CC-CCRISP

Preparation

  1. Add crispearls on top.

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