Travel cakes


Steps: 2

 An original recipe by L’École Valrhona Makes 24 bars.

Recipe steps

Almond cake mix

  • 490gwhole eggs
  • 140ginvert sugar
  • 240gsugar
  • 170galmond flour
  • 240gall-purpose flour
  • 14gbaking powder
  • 230gwhole 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 finishing

  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 170°C (340°F) for approx. 15 minutes.
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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