5 colors of travelling cake

1. Sift the flour, baking powder & almond powder together and keep aside.
2. Add into the mixing bowl the butter with the raw sugar and vanilla seeds.
3. Cream the butter using the paddle at the beginning for 2min and then replace it with a whisk.
4. Allow it to cream for at least 10 min.
5. During this process, stop the mixer and scrape down the butter from the edge of the mixing bowl and continue whipping.
6. Repeat this process 3 to 4 times to make sure you creamed the butter properly.
7. Once the butter is fully creamed into a very white and fluffy texture, it is ready for the next step.
8. Alternatively add the eggs and the dry ingredients to prevent the butter from splitting while mixing in low speed.
9. Once this process done, stop the mixer and mix well the batter using a hand spatula.
10. Divide the batter into 5 bowls according to the referred weight below:

811 Dark chocolate cake - 250 gr batter
823 Milk chocolate cake – 250 gr batter
W2 white chocolate cake – 300 gr batter
Gold chocolate cake – 250 gr batter
Ruby chocolate cake – 300 gr batter

1. Melt the chocolate.
2. Add the oil & nuts and mix well.
3. Glaze at 320
4. Place the decoration immediately on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below:

1. Melt the chocolate.
2. Add the oil & nuts and mix well. Glaze at 320
3. Place the decoration immediately on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below:

1. Melt the chocolate.
2. Add the oil & nuts and mix well.
3. Glaze at 320 Immediately place the decoration on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below:

1. Melt the chocolate. Add the oil & nuts and mix well.
2. Glaze at 320
3. Place immediately on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below:

1. Melt the chocolate. Add the oil & nuts and mix well.
2. Glaze at 320
3. Place immediately on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below.
 

1. Bring to a boil cream, dextrose, and glucose in a saucepan.
2. Cool down to 80d, pour into jar with Callebaut RB1 ruby callets.
3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
4. Allow it to crystalize overnight at room temperature or at 180.
5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
6. Next step is to dip into the gourmand glaze.

1. Bring to a boil cream, dextrose, and glucose in a saucepan.
2. Cool down to 80d, pour into jar with Callebaut Gold Callets.
3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
4. Allow it to crystalize overnight at room temperature or at 180.
5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
6. Next step is to dip into the gourmand glaze.

Please refer to the gourmand recipe below.

1. Bring to a boil cream, dextrose, and glucose in a saucepan.
2. Cool down to 80d, pour into jar with Callebaut W2 Callets and cocoa butter.
3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
4. Allow it to crystalize overnight at room temperature or at 180. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
5. Next step is to dip into the gourmand glaze.

Please refer to the gourmand recipe below.

1. Bring to a boil cream, sorbitol, glucose, dextrose and butter in a saucepan.
2. Cool to 80d pour into jar filled with Callebaut 823.
3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
4. Allow it to crystalize overnight at room temperature or at 180.
5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
6. Next step is to dip into the gourmand glaze.

Please refer to the gourmand glaze recipe below.

1. Bring to a boil cream and milk with butter and inverted sugar.
2. Pour the liquid at 75d into jar filled with Callebaut 811 callets.
3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
4. Allow it to crystalize overnight at room temperature or at 180.
5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
6. Next step is to dip into the gourmand glaze.

Please refer to the gourmand glaze recipe below:

1. In a saucepan add the water and the sugar.
2. Bring to a boil.
3. Keep it aside.
4. Once the cakes come out from the oven, soak them with syrup on top slightly using a brush.

*This will help to keep them moist and will soft the top which is drying from the baking.

1. Pipe 150 gr approximately of basic mix into the baking mould.
2. Then add a layer of frozen raspberries.
3. Pipe again 150 gr of basic mix.
4. Add again a layer of frozen raspberries and slightly press them.
5. Bake at 160C for 20 min and reduce the temperature at 150C for another 30 min. approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

1. Chop the dates to small cubes
2. Dust and coat the dates with flour well.
3. In a bowl add the caramel with the cream slightly melt it for 10 seconds in a microwave.
4. Add the basic mix into and fold.
5. Add the chopped dates into the basic mix and fold.
6. Place 375 gr into the baking mould.
7. Bake at 150C for 45 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

1. Add the pecan nuts into the basic mix and fold.
2. Place 375 gr into the baking mould.
3. Bake at 150C for 45 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

1. Dust and coat well the dried apricots with some flour.In a bowl add the milk together with the chocolate callets and microwave it for 30 sec at least.
2. Mix it using a hand whisk until a ganache forms.
3. Add the cocoa powder into and mix again.
4. Add the eggs and mix. Form a paste
5. Mix together with the basic mix well.
6. Add the apricot cubes and the chopped pistachio nuts
7. Place 390 gr into the baking mould.
8. Bake at 150C for 45-50 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

1. Dust and mix well the candied orange with some flour.
2. In a bowl add the milk together with the chocolate callets and microwave it for 30 sec at least.
3. Mix it using a hand whisk until a ganache forms.
4. Add the cocoa powder into and mix again.
5. Add the eggs and mix. Form a paste.
6. Mix together with the basic mix well.
7. Add the candied orange and the GIA chocolate gianduja Place 390 gr into the baking mould.
8. Bake at 150C for 45-50 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

Once you dip the cake, immediately place five butter curls irregularly and sprinkle some crispearls on top.

You can make your favorite combination or please refer to the video accordingly.