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Skill Level » Easy

BAKED CARAMEL AND FRUITY CAKES

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

1 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

157.7 oz CAKE MIXTURE 4470 g CAKE MIXTURE

42.3 oz VERYBERRYOSA FILLING 1200 g VERYBERRYOSA FILLING

17.6 oz FRUIT GLAZE 500 g FRUIT GLAZE

35.3 oz Sao Palme 43% Glaze 1000 g Sao Palme 43% Glaze

31.7 oz Caramelosa 900 g Caramelosa (750153) (750153) Qty: 1

52.9 oz CARAMEL GLAZE 1500 g CARAMEL GLAZE

17.6 oz CHOCOLATE SAO PALME 43% CHANTILLY 500 g CHOCOLATE SAO PALME 43% CHANTILLY

Directions

Cut the cake into slices, and cut each slice in half to create 2 layers
Slightly warm the Caramelosa and whip
Fill half of the sliced cakes with the whipped Caramelosa and crumb coat each cake. Freeze completely
Dip the cakes in the caramel glaze first and then onto the Sao Palme 43% glaze about 10 mm (0.4 in)from the bottom
Pipe chocolate Sao Palme 43% Chantilly on top and finish with desired decor
Using the remaining half of the cake portions, fill with Veryberryosa filling in the middle and crumb coat the cakes and freeze
Dip the cakes in the fruit glaze first and then in the nut glaze about 15mm (0.6 in) from the bottom
Pipe the Veryberryosa filling on top and decorate as desired

1CAKE MIXTURE

Ingredients

8.5 oz California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg 1600 g California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg (750064) (750064) Qty: 1

10.4 oz Egg 1200 g Egg

4.2 oz Pastry Flour 570 g Pastry Flour

0.3 oz Baking Powder 8 g Baking Powder

2.5 oz Cocoa Powder, Dutch Processed 70 g Cocoa Powder, Dutch Processed (679001) (679001) Qty: 1

10.6 oz 49% Lord Dark Couverture, Grated 300 g 49% Lord Dark Couverture, Grated (750154) (750154) Qty: 1

4.2 oz Butter 120 g Butter

Directions

Whisk the almond paste together with the eggs, salt and sugar till forming a light sponge
Add sifted flour, baking powder and cocoa powder
Lastly, add the grated couverture and stir in the melted butter
Butter and flour two 1 cm (0.82 in) high silicone frame lined with baking paper, and pour cake batter approximately 210 gram (7.4 oz) per frame
Bake at 180°C/356°F for 20-25 min. Remove silicone frame while the cake is still warm

2VERYBERRYOSA FILLING

Ingredients

15.7 oz VERYBERRYOSA VEGAN BERRIES FILLING - 2.5KG 900 g VERYBERRYOSA VEGAN BERRIES FILLING - 2.5KG (750160) (750160) Qty: 1

10.6 oz Whole milk 301 g Whole milk

Directions

Warm milk to room temperature and add slowly to the whipping veryberryosa until a buttercream texture is achieved

3FRUIT GLAZE

Ingredients

3.2 oz Couverture White Rondo, Sao Palme 30%, 20Kg 1000 g Couverture White Rondo, Sao Palme 30%, 20Kg (750014) (750014) Qty: 1

12.2 oz VERYBERRYOSA VEGAN BERRIES FILLING - 2.5KG 800 g VERYBERRYOSA VEGAN BERRIES FILLING - 2.5KG (750160) (750160) Qty: 1

7.1 oz COCOA BUTTER 100% GRATED 200 g COCOA BUTTER 100% GRATED (750021) (750021) Qty: 1

Directions

Combine white couverture and cocoa butter; temper.
Melt the veryberryosa filling to 26°C/78.8°F and add to the couverture mixture
Glaze is ready to use at 30°C/86°F

4Sao Palme 43% Glaze

Ingredients

21.6 oz COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG 609 g COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG (750157) (750157) Qty: 1

6.1 oz COCOA BUTTER 100% GRATED 174 g COCOA BUTTER 100% GRATED (750021) (750021) Qty: 1

0.0 oz Sliced almonds 217 g Sliced almonds

Directions

Combine warmed couverture and cocoa butter
Incorporate sliced almonds to the mixture
Glaze is ready to use at 25°C/77°F

5CARAMEL GLAZE

Directions

Warm Caramel Brilliant and water to 35°C/95°F

6CHOCOLATE SAO PALME 43% CHANTILLY

Ingredients

12.5 oz Heavy cream 343 g Heavy cream

5.2 oz COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG 147 g COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG (750157) (750157) Qty: 1

Directions

Warm liquid heavy cream to create a ganache with Sao Palme couverture
Set in the refrigerator for at least 8 hours
After rest, pour mixture into a stand mixer with whisk attachment and whip till forming soft peaks

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Nuts
Dairy

Texture Profile

Crunchy
Dense
Smooth

Temperature Profile

Cold