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    Festive Travel Cakes Recipes

    Uploaded by

    A PLUS M FOODS

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Festive Travel Cakes Recipes

    Uploaded by

    A PLUS M FOODS
    254 views6 pages

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    254 views6 pages

    Festive Travel Cakes Recipes

    Uploaded by

    A PLUS M FOODS

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6
    At a glance
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    The document discusses recipes for a chocolate cake, lemon cake, and chocolate coating.

    The chocolate cake recipe includes ingredients like sugar, chia seeds, coconut cream, flour, and instructions to grind chia seeds, mix wet and dry ingredients, and bake.

    The lemon cake recipe includes ingredients like flour, almond flour, lemon zest, juice, and instructions to combine dry ingredients, mix wet ingredients, add to dry, and bake.

    Chocolate Academy™

    Cara Crakine
    Level Total time 60p Yield Shelf life 1 Component Conservation
    6m
    30m

    Moist dark chocolate travel cake topped with creamy ganache and ready to use Cara Crakine.

    * Travel cake is gluten & Vegan


    * Toppings contain gluten & is not vegan.

    ”
    Bake it as a finger and
    pipe caramel and
    coat.
    ”
    Chef name

    Procedure
    Cake Batter Grind the chia seeds to a powder.

    Combine the sugar, ground chia seeds, water, coconut cream, and salt. Whisk
    Ingredients: g:
    to mix. Add the sifted flour and baking powder.
    Sugar 425 g
    Chia seeds 40 g
    Water 325 g Add the melted coconut oil at 150°F (65°C) and beat lightly.
    Coconut cream (17% fat) 200 g
    Salt 3g Lightly coat the molds with coconut oil, line with parchment paper trimmed to
    GF flour 350 g the size of the molds.
    Baking powder 15 g
    Refined oil 110 g Weigh out 350g of cake mixture into each mold.
    70-30-38 Callebaut Dark Chocolate 220 g
    Bake the batter at 155°C for about 30-40 minutes.

    Procedure
    Ganache 811
    Ingredients: g: Bring to a boil in a pot - cream and glucose.
    Cream 35% 450 g
    Glucose 70 g Pour the mixture over chocolate.
    Callebaut - 811 625 g
    Chef name

    Procedure

    Chocolate Coating
    Melt the 823 Callebaut Milk Chocolate. Add melted cacao butter and oil. Add
    Ingredients: g: Cara Crakine.
    823 Callebaut Milk Chocolate 625 g
    Deodorized Cocoa Butter 305 g Temper to 28 deg before coating.
    Oil 50 g
    Cara Crakine 150 g Pipe Add then follow with Cacao Barry - Cara Crakine™ and roasted nuts or
    nibs.
    Filling:
    Cara Crakine™ 150 g
    Chocolate Academy™

    Citrus
    Level Total time 60p Yield Shelf life 1 Component Conservation
    6m
    30m

    Citrus cake with intense burst of smooth lemon ganache.


    Chef name

    Cake Batter Procedure


    Ingredients: g: Preheat oven to 180 degrees.
    All purpose Flour 470 g
    Almond Flour 30 g Combine all the dry ingredients and sift.
    Baking Powder 12 g
    Salt 4.5 g Combine the liquid ingredients - lemon juice, sunflower oil, yogurt milk,
    Lemon Zest 15 g applesauce with sugar.
    Lemon Juice 40 g
    Caster Sugar 400 g Pour the wet ingredients into the dry ingredients and mix till combined. Add
    Sunflower Oi 160 g lemon zest.
    Yogurt milk 400 g
    Applesauce/ Apple puree 28 g Line a loaf tin with baking paper and pour 2/3 full.
    31 g
    Bake for 45-50 mins till cooked.

    Lemon Ganache Procedure


    Ingredients: g: Boil the coconut cream with glucose.
    Coconut Cream 100g
    Glucose 40g Melt the chocolate and create an emulsion with the hot cream.
    Callebaut 823 Milk 400g
    Lemon juice 40g Add the vegan butter and the lemon juice at 35 Celsius and mix without adding
    Vegan Butter 40g air.

    Let crystallise, soften to pipe with a round nozze.


    Chef name

    Procedure
    Chocolate Coating
    Ingredients: g:
    W2 Callebaut White Chocolate 625 g Melt the chocolate. cacao butter and add to the Cara Carkine 40 Celsius.
    Deodorized Cocoa Butter 305 g
    Oil 70 g Temper the mass at 25 Celsius, add the crunch and Mona Lisa Crisp Pearls.

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