RASPBERRY INSPIRATION SUDO

Travel cakes

Made with: RASPBERRY INSPIRATION

Steps: 2

An original recipe by L’École Valrhona 

Makes 24 bars

Recipe steps

ALMOND CAKE MIX

  • 490geggs
  • 140gInverted sugar
  • 240gsugar
  • 170galmond flour
  • 240gall-purpose flour
  • 14gBaking powder
  • 230gWhole UHT milk
  • 190gClarified liquid butter
  1. Mix together the eggs, inverted sugar and sugar. Sift the flour and baking powder, then add these to the mix along with the powdered almond. Pour in the milk and melted liquid butter.

INSPIRATION CRUNCHY FROSTING

  1. Mix the melted couverture and melted cocoa butter with the oil. Use at 30-35°C (85-95°F).

Assembly and finishing

Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5cm cube molds with approx. 70g of mixture. Bake at 340°F (170°C) for approx. 15 minutes.

Freeze.

Turn out the cakes and store them in the refrigerator.

To complete your product, use a piping bag without a nozzle to make a dab of crunchy frosting (approx. 15g) in the square mold you used for your cakes, then put the cake cubes straight back on top to partially ice them.

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