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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

1CAKE MIXTURE

Ingredients

Directions

  1. Whisk the almond paste together with the eggs, salt and sugar till forming a light sponge
  2. Add sifted flour, baking powder and cocoa powder
  3. Lastly, add the grated couverture and stir in the melted butter
  4. 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
  5. Bake at 180°C/356°F for 20-25 min. Remove silicone frame while the cake is still warm

2VERYBERRYOSA FILLING

Ingredients

Directions

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

3FRUIT GLAZE

Ingredients

Directions

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

4Sao Palme 43% Glaze

Ingredients

Directions

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

5CARAMEL GLAZE

Ingredients

Directions

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

6CHOCOLATE SAO PALME 43% CHANTILLY

Ingredients

Directions

  1. Warm liquid heavy cream to create a ganache with Sao Palme couverture
  2. Set in the refrigerator for at least 8 hours
  3. 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

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