![Caramel and dates traveling cake](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/c36baa9e982df6f29b6da0f52527fe77.jpg?itok=CJNGX89B)
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Quick & easy (production)
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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
Caramel cake batter
Ingredients: Caramel cake batter
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7.2 ozButter 82%
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5.3 ozraw sugar
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1 piece(s)Vanilla pod
Preparation: Caramel cake batter
- In a mixer add the soft butter with raw sugar and vanilla and whip using a whisk to aerate the butter.
Ingredients: Caramel cake batter
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7.1 ozEgg
Preparation: Caramel cake batter
- Once you have creamed the butter, add the eggs gradually.
Ingredients: Caramel cake batter
Preparation: Caramel cake batter
- Add the caramel and mix.
Ingredients: Caramel cake batter
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6.3 ozFlour T55
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4.6 ozalmond powder
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0.2 ozBaking powder
Preparation: Caramel cake batter
- Fold in the dry ingredients.
Ingredients: Caramel cake batter
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1.4 ozCream 35%
Preparation: Caramel cake batter
- Finally stir in the cream.
Caramel and nuts topping
Ingredients: Caramel and nuts topping
Preparation: Caramel and nuts topping
- Pipe using a round nozzle to thick strips of caramel on top of the cake.
- Add the desired amount of roasted hazelnuts and slice to half.
- Then dip it upside down into the hazelnuts.
- Place it in the freezer immediately.
Gourdmand glaze
Ingredients: Gourdmand glaze
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0.8 ozGrapeseed oil
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2.3 ozNAN-CR-HA5024
Preparation: Gourdmand glaze
- Melt the chocolate and mix all together.
- Use it at 30°C.
Dates cake insert
Ingredients: Dates cake insert
Preparation: Dates cake insert
- Sheet the date paste to 0.5 cm.
- Cut strips 14cm x 3cm.
- Use a flexipan mould 1417:N15 to bake the cake.
- Pipe a layer of 125 g cake on each cavity.
- Then scale 30 g of date on each cavity.
- Pipe again 125 g cake batter.
- Place the date strip (40 g) on top.
- Cover the date paste by piping cake batter above it to prevent it from drying after baking.
- Bake at 160°C for 28-30 minutes.
Decoration
Ingredients: Decoration
Preparation: Decoration
- Add crispearls on top.
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