Name: Traveller's soft cake
Yield: 1 frame, 60 x 40 cm
Ingredients: 420 g fresh eggs; 120 g invert sugar syrup; 210 g sugar; 120 g roasted almond powder; 3 g salt; 210 g T45 flour; 45 g cocoa powder; 13 g baking powder; 195 g heavy cream; 120 g clarified butter; 45 g 70% dark chocolate; Total weight: 1 501 g; 650 g water; 50 g Christmas tea; 300 g soft apricots; 200 g soft prunes; 300 g soft figs; 35 cl St-Rémy® brandy 60%

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Traveller's soft cake

Chef :

Original creation by
Aurélien TROTTIER
Chocolats & Pâtisseries Créatives
Artisan Passionné, France

Brand

Jobs :

Pastry chef

Quantity :

Recipe for a 60 x 40 cm frame

Download recipe

Ingredients

420 g fresh eggs
120 g invert sugar syrup
210 g sugar
120 g roasted almond powder
3 g salt
210 g T45 flour
45 g cocoa powder
13 g baking powder
195 g heavy cream
120 g clarified butter
45 g 70% dark chocolate
Total weight: 1 501 g

Step

Beat the eggs with the invert sugar syrup, sugar, almond powder
and salt until frothy. Add the sifted mixture of flour, cocoa
powder and baking powder, followed by the cream. Finally, fold
in the butter and warm melted chocolate. Pour the batter onto
a baking sheet and cover with a Silpat. Bake for 10 minutes at
170°C. Remove the Silpat after cooling.

Ingredients

650 g water
210 g sugar
50 g Christmas tea
300 g soft apricots
200 g soft prunes
300 g soft figs
35 cl St-Rémy® brandy 60%

Step

Bring the water and sugar to a boil. Steep the Christmas tea for
6 minutes, covered. Pour the tea over the soft fruits and cook
until the liquid has completely evaporated. Add the St-Rémy®
brandy at the end. Blend and chill.

Ingredients

No ingredients.

Step

Cut the cake in half. Spread 600 g of soft fruit confit between
the two cake layers. Smooth a thin layer of confit over the
assembled cake.