Caramel and dates traveling cake

Panagiotis Samaras

Lako

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!

rok trajanja:: 7 days
Conservation:: +3 Celsius

Containing: 5 Components

Napišite komentar Sačuvajte

205 g

Butter 82%
150 g

raw sugar
1 piece(s)

Vanilla pod

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

200 g

Egg

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

160 g

Callebaut Filling - Caramel - bucket - 5kg

Add the caramel and mix.

180 g

Flour T55
130 g

almond powder
5 g

Baking powder

Fold in the dry ingredients.

40 g

Cream 35%

Finally stir in the cream.

g

Callebaut Filling - Caramel - bucket - 5kg

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.

450 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
22,2 g

Grapeseed oil
65 g

NAN-CR-HA5024

Melt the chocolate and mix all together.
Use it at 30°C.

SQ g

Callebaut Nuts - Dark Gianduja - 5kg Block

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.

SQ g

Mona Lisa Crispearls™ - Salted Caramel - 10kg

Add crispearls on top.

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