Almond Apricot and Peach Travel Cake

Recipe

Products

Nut Pastes - Almond Paste - 45# pail

For the Pound Cake:

ingredients	preparation
207g Nut Pastes - Almond Paste - 45# pail 265g whole egg(s) 4g vanilla bean 62g Crème fraiche 5g potato starch 51g 87g butter (melted)	Process the almond paste, whole eggs and vanilla bean in the food processor. Transfer the mixture to a mixing bowl and whip. Fold the Crème Fraiche and then the sifted flour. Finish with the butter

For the Apricot and Peach Confit.:

ingredients	preparation
188g apricot puree 188g peach puree 29g lime juice 87g sugar 7g gelan powder	Melt the purees together. Add the mix of sugar and Gelan powder. Bring to a boil. Cast in a 3 mm frame. Freeze. Cut at 17 cm x 4 cm.

For the Apricot and Peach Pate de Fruit:

ingredients	preparation
154g apricot puree 154g peach puree 16g lime juice 34g sugar 1 7g yellow pectin 80g glucose DE 40 350g sugar 2 3g citric acid solution	Melt the purees and add the sugar 1 with the pectin. Bring to a boil, add the glucose and then sugar 2. Cook at 75 Brix, add the citric acid solution and cast in a 9 mm frame. Cut at 2 cm x 2 cm.

For the Assembly:

Mold needed: pound cake mold 18 cm x 6 cm x 7 cm

Cast the confit in a 3 mm frame and cut rectangles at 17 cm x 4 cm. Keep frozen.
Line the pound cake mold with parchment.
Pipe 90g of cake batter in the mold and then one layer of the frozen confit.
Repeat this operation 2 times and finish with another layer of batter to finalize the assembly.
Back at 160ºC for about 32 minutes with the vent closed.
Decorate the travel cakes with pate de fruit and sliced almonds.

For the Assembly:

Mold needed: pound cake mold 18 cm x 6 cm x 7 cm

Cast the confit in a 3 mm frame and cut rectangles at 17 cm x 4 cm. Keep frozen.
Line the pound cake mold with parchment.
Pipe 90g of cake batter in the mold and then one layer of the frozen confit.
Repeat this operation 2 times and finish with another layer of batter to finalize the assembly.
Back at 160ºC for about 32 minutes with the vent closed.
Decorate the travel cakes with pate de fruit and sliced almonds.

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