Pistachio and Apricot Travel Cake

Medium
Makes: 6
  • Good to go
  • High profit
  • Long shelflife
Introducing Christophe Morel's exquisite travel cake, featuring a moist pistachio base infused with luscious vanilla syrup and layered with smooth Gianduja. This delightful combination of nutty richness and velvety chocolate makes it the perfect indulgence for your Holidays.  
Introducing Christophe Morel's exquisite travel cake, featuring a moist pistachio base infused with luscious vanilla syrup and layered with smooth Gianduja. This delightful combination of nutty richness and velvety chocolate makes it the perfect indulgence for your Holidays.  
Shelf life:
1 week
Conservation:
16-18C
Containing: 3 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Hazelnut Cake

Ingredients

  • 11.3 oz
    flour
  • 0.3 oz
    baking soda
  • 4.2 oz
    butter
  • 15.4 gr
    salt
  • 0.9 lb
    sugar
  • 12.3 oz
    eggs
  • 5.6 oz
    cream
  • 8.8 oz
    Pistachio, roasted
  • 3.5 oz
    Callebaut Pure Pistachio Paste

Preparation

  1. In a blender, combine the butter, sugar, and salt. Blend until well mixed.
  2. Gradually add the tempered eggs, blending after each addition.
  3. Add the cream and the Callebaut Pure Pistachio Paste and blend until smooth.
  4. Transfer the mixture to a mixing bowl and gently fold in the flour, baking powder, and pistachios.
  5. Pour the batter into a 40cm x 60cm baking frame, spreading it evenly.

Vanilla Syrup

Ingredients

  • 1.1 lb
    sugar
  • 1.1 lb
    water
  • 0.1 oz
    Vanilla pods, scrapings

Preparation

  1. Boil together
  2. Set aside

Gianduja

Ingredients

Preparation

  1. Combine the Callebaut Pure Pistachio Paste with the tempered Cacao Barry Zéphyr 34% White Chocolate Couverture, then fold in the julienned dried apricots.
  2. Cut the biscuit sheet soaked in vanilla syrup into three equal sections.
  3. Spread 350g of Gianduja on top of each layer of biscuit.
  4. Freeze the layers until firm, then cut them lengthwise into six pieces.
  5. Decorate as desired.

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