Lako
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...
- rok trajanja:
- 3 days
- Conservation:
- Refrigerate
Containing: 4 Components
Pound Cake
Sastojci: Pound Cake
-
380 gbutter
-
600 gsugar
-
300 gcake flour
-
320 geggs
-
134 g
-
6 gsalt
-
2 gbaking powder
-
10 gvanilla paste
-
72 gespresso coffee
-
200 gCWD-Q1EVOC
Priprema: 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
Sastojci: Crumble
-
234 gbutter
-
234 gpastry flour
-
3 gSea salt
-
198 gTurbinado sugar
Priprema: 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
Sastojci: Chocolate Ganache
-
187 gcream
-
260 gcorn syrup
-
8 gvanilla paste
-
29 g
-
144 gbutter
Priprema: 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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