Original creation by Otto TAY,
World pastry champion,
Malaysia
TUTTI CAKE
Chef :
Brands
Quantity :
Recipe for 8 cakes
recipe for dried fruit and candied fruit cake
1. CAKE DOUGH
Ingredients
696 g unsalted butter
6 g sea salt flakes
520 g Trehalose
92 g Trimoline
68 g honey
4 vanilla pods
744 g whole eggs
696 g cake flour
12 g Earl Grey Tea powder
6 g baking powder
2 g cinnamon powder
68 g pistachio nuts
68 g toasted walnuts
1 908 g candied fruits
200 g Rémy Martin® Cognac 50%
Total weight: 5087 g
Step
Usual creaming method. Last add in nuts
and candied fruits. Pour 600 g/mould.
Bake at 160°C for 40 minutes.
2. CANDIED FRUITS
Ingredients
238,5 g dried strawberry
238,5 g dried mango
238,5 g dried longan
238,5 g dried prune
238,5 g dried apricot
238,5 g dried pineapple
238,5 g candied orange peels
238,5 g Amarena Cointreau®
Total weight: 1 904 g
Step
Cut dried fruits into small cubes. If fruit is too dry, infuse in syrup
beforehand if necessary.
* The longan is a tropical Asian fruit with translucent, sweet, juicy flesh,
similar to the lychee.
3. AGAR AGAR GLAZE
Ingredients
195 g water
180 g sugar
9 g agar agar powder
150 g glucose syrup
10 g Rémy Martin® Cognac 50%
Total weight: 544 g
Step
Bring water, sugar and agar agar to boil then add in glucose.
Cool to 40°C before stirring in Rémy Martin® Cognac.
Use when it is still warm.
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