Μέτρια

Φτιάχνει: 6

High profit
Quick & easy (production)
No food waste

Discover Christophe Morel's travel cake, where a moist vanilla-soaked hazelnut cake meets the indulgent layers of milk chocolate Gianduja. Perfectly crafted for on-the-go enjoyment, this delicious treat offers a delightful blend of rich flavors and nutty goodness in every bite.

Discover Christophe Morel's travel cake, where a moist vanilla-soaked hazelnut cake meets the indulgent layers of milk chocolate Gianduja. Perfectly crafted for on-the-go enjoyment, this delicious treat offers a delightful blend of rich flavors and nutty goodness in every bite.

Διάρκεια ζωής:: 1 week
Conservation:: 16-18C

Περιέχει: 3 Συστατικά

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320 g

flour
8 g

baking soda
120 g

butter
1 g

salt
430 g

sugar
350 g

eggs
160 g

cream
250 g

Hazelnuts, roasted

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

500 g

sugar
500 g

water
2 g

Vanilla pods, scrapings

Open the vanilla pod and grate the seeds. Boil together all the ingredients.
Set aside

Mix the Cacao Barry Pure Hazelnut Paste with the tempered Cacao Barry Alunga Milk Chocolate Couverture.
Cut the biscuit sheet soaked in vanilla syrup into three equal sections.
Spread 350g of Gianduja on top of each layer of biscuit.
Freeze the layers until firm, then cut them lengthwise into six pieces.
Decorate as desired.