Easy
Makes: 3 20cm
I wanted to create a multi-texture pound cake, with a moist pound cake base baked into a crumble. The soft piped ganache on top adds an extra layer of indulgence.I wanted to create a multi-texture pound cake, with a moist pound cake base baked into a crumble. The soft piped ganache on top adds an extra layer of indulgence.I wanted to create a multi-texture pound cake, with a moist pound cake base baked into a crumble. The soft piped ganache...
- Shelf life:
- 3 days
- Conservation:
- Refrigerate
Containing: 4 Components
Pound Cake
Ingredients: Pound Cake
-
13.4 ozbutter
-
1.3 lbsugar
-
10.6 ozcake flour
-
11.3 ozeggs
-
4.7 oz
-
0.2 ozsalt
-
0.1 ozbaking powder
-
0.4 ozvanilla paste
-
2.5 ozespresso coffee
-
7.1 ozCWD-Q1EVOC
Preparation: Pound Cake
- Cream the butter, sugar and salt
- Alternate with the eggs, buttermilk and sifted dry ingredients
- Add the vanilla paste and espresso
- Fold in the chopped chocolate
Tools
- Bowl (s)
- Stand Mixer
- Rubber Spatula
- Paddle attachment
Crumble
Ingredients: Crumble
-
8.3 ozbutter
-
8.3 ozpastry flour
-
0.1 ozSea salt
-
7.0 ozTurbinado sugar
Preparation: Crumble
- Mix all the ingredients together till well combined
- Roll to 3mm between parchment paper
Tools
- Parchment paper
- Rolling pin
- Bowl (s)
- Paddle attachment*
- Stand Mixer
- Rubber Spatula
Chocolate Ganache
Ingredients: Chocolate Ganache
-
6.6 ozcream
-
9.2 ozcorn syrup
-
0.3 ozvanilla paste
-
1.0 oz
-
5.1 ozbutter
Preparation: Chocolate Ganache
- Bring the cream and corn syrup to a boil
- Temper the yolks
- Pour over the couverture and vanilla paste
- Hand blend
- At 40°C handblend the butter
- Keep at room temperature
Tools
- Whisk
- Scissors
- Hand blender
- Bowl (s)
- Piping bag & round tip
- Pot
- Rubber Spatula
Assembly
- Line the loaf molds with strips of crumble
- Line the crumble with plastic wrap and baking beans
- Par bake at 160°C for 30 minutes
- Fill the par-baked loaves with the chocolate pound cake
- Bake at 180°C for 25 minutes
- Once cooled, pipe the ganache and decorate
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