Cacao, Ginger, and Almond Travel Cake

Cacao, Ginger, and Almond Travel Cake
Medium
  • Good to go
  • Long shelflife
  • Good for freezing
Containing: 3 Components
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Almond and Cacao Cookie

Ingredients

  • 5.3 oz
    Butter, Softened
  • 2.9 oz
    confectioner's sugar
  • 15.4 gr
    salt
  • 1.1 oz
    almond flour
  • 1.8 oz
    Eggs, whole
  • 6.3 oz
    pastry flour
  • 1.6 oz
    bread flour
  • 0.8 oz
    Cacao Barry Plein Arome Cocoa Powder

Preparation

  1. In a tabletop mixer with a paddle attachment, combine the soft butter and confectioners sugar.
  2. Add the salt and almond flour, then incorporate the eggs slowly until a smooth paste is obtained.
  3. Add the pastry flour and mix until just incorporated. Do not overwork the mixture. Overworking the dough can lead to a less tender texture in the final cookie.
  4. Sift the bread flour with the cacao powder and add to the mixture. Mix just until incorporated.
  5. Place the dough between two plastic sheets and roll out to a thickness of 2 mm (0.08").
  6. Place the dough in the refrigerator for at least 30 minutes to firm it up.
  7. Remove the dough from the refrigerator and then remove the plastic sheet. Cut the dough into 2 cm (0.9") strips.
  8. Then cut out 15 cm (6") circles using a metal ring. Place them on a metal tray line with a perforated silpat and a sheet of parchment paper.
  9. Line 16 cm (6.3") tart rings with the strips and then place the circles of dough into the tart rings pressing gently to make sure the edges stick to the strips.
  10. Bake for 18 minutes at 160°C (320°F), or until well baked.
  11. Once baked, unmold the tart shells and cool them completely.
  12. Reserve while preparing the remaining components.

Tools

  • Metal Tray
  • Knife
  • Scraper
  • Bowl(s)
  • Parchment paper
  • Ruler (s)
  • Rolling pin
  • Plastic Sheets
  • Silpat (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • 15 cm (6") metal ring
  • 16 cm (6.3")tart rings
  • Spatula(s)
  • Sifter

Apricot and Ginger Marmalade

Ingredients

  • 6.2 oz
    apricot puree
  • 0.4 oz
    Fresh grated ginger
  • 0.1 oz
    yellow pectin
  • 0.6 oz
    Sugar #1
  • 4.2 oz
    Sugar #2
  • 2.3 oz
    isomalt
  • 1.3 oz
    glucose syrup
  • 15.4 gr
    Tartaric acid solution

Preparation

  1. In a saucepan, mix the apricot purée and grated ginger (it is important that the ginger is freshly grated to have the best taste).
  2. Combine the first quantity of sugar with the pectin and add to the cold purée.
  3. Slowly bring this mixture to a boil and then start adding the remaining sugars progressively (sugar, isomalt and glucose syrup).
  4. Cook the mixture while whisking regularly until it reaches 75° brix using a refractometer or 103°C (217°F) with a thermometer. If using a refractometer, cool down the marmalade on a silpat before putting into the refractometer.
  5. Once at 75° Brix or 103°C (217°F), stop the heat, add the tartaric acid solution and mix well with a spatula.
  6. Pour the marmalade onto a silpat and cover with a second silpat to avoid forming a skin.
  7. Let it cool down for about 2-3 minutes at room temperature.
  8. Place the marmalade into a tall recipient and mix using an immersion blender to achieve a smooth texture.
  9. Pour the marmalade into a piping bag. Pipe into the baked almond and cacao cookies(component 1).
  10. Prepare the 15 cm (6") cake rings by lining them with parchment strips and place around the almond and cacao cookies.
  11. Reserve for the next component.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Gloves
  • Spoon
  • Silpat (s)
  • Microplane
  • Refractometer or thermometer
  • 15 cm (6")cake rings
  • Parchment paper strips 4.5 cm (1.8")
  • Spatula(s)

Almond, Ginger and Cacao Travel Cake

Ingredients

  • 7.1 oz
    Butter, Softened
  • 5.3 oz
    sugar
  • 1.2 oz
    inverted sugar
  • 0.2 oz
    Fresh grated ginger
  • 0.1 oz
    Vanilla beans
  • 0.1 oz
    Salt
  • 4.8 oz
    almond flour
  • 7.1 oz
    Eggs, whole
  • 1.9 oz
    Heavy cream, 35% fat
  • 3.5 oz
    All purpose flour
  • 0.1 oz
    baking powder
  • 1.2 oz
    Toasted cocoa nibs
  • Q.S.
    Diced Almonds
  • Q.S.
    icing sugar
  • 0.9 oz
    Cacao Barry Plein Arome Cocoa Powder

Preparation

  1. Using a thermomix® or a food processor, mix the soft butter, sugar, inverted sugar and fresh ginger together until smooth.
  2. Add the vanilla beans, salt and almond flour. Mix again until incorporated and smooth.
  3. Slowly add the room temperature eggs and mix until a smooth paste is obtained.
  4. Add the heavy cream and mix again.
  5. On a sheet of parchment paper, sift the flour, cocoa powder and baking powder and incorporate into the mixture in the thermomix®.
  6. Gently fold in the toasted cocoa nibs.
  7. Pour into a piping bag and pipe into the cake rings.
  8. Sprinkle some diced almonds on top of the cake.
  9. Bake at 160°C (320°F) for about 25 minutes, or until a knife inserted into the middle of the cake comes out clean.
  10. Allow the cake to cool slightly.
  11. Place a 13 cm (5") round shape board on top of the cake and sift powdered sugar on top of the cake.
  12. The cake is best enjoyed warm or at room temperature

Tools

  • Knife
  • Tall recipient
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Parchment paper
  • Microplane
  • Thermomix® or food processor
  • 13 cm (5") board
  • Spatula(s)
  • Sifter

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