Caramel and dates traveling cake
  • Quick & easy (production)
  • Good for freezing
Savor the perfection of caramel and dates with this easy and shareable recipe!
Savor the perfection of caramel and dates with this easy and shareable recipe!
Shelf life:
7 days
Conservation:
+3 Celsius
Containing: 5 Components

Caramel cake batter

Ingredients: Caramel cake batter

  • 7.2 oz
    Butter 82%
  • 5.3 oz
    raw sugar
  • 1 piece(s)
    Vanilla pod

Preparation: Caramel cake batter

  1. In a mixer add the soft butter with raw sugar and vanilla and whip using a whisk to aerate the butter. 

Ingredients: Caramel cake batter

  • 7.1 oz
    Egg

Preparation: Caramel cake batter

  1. Once you have creamed the butter, add the eggs gradually.

Ingredients: Caramel cake batter

Preparation: Caramel cake batter

  1. Add the caramel and mix. 

Ingredients: Caramel cake batter

  • 6.3 oz
    Flour T55
  • 4.6 oz
    almond powder
  • 0.2 oz
    Baking powder

Preparation: Caramel cake batter

  1. Fold in the dry ingredients.

Ingredients: Caramel cake batter

  • 1.4 oz
    Cream 35%

Preparation: Caramel cake batter

  1. Finally stir in the cream.

Caramel and nuts topping

Ingredients: Caramel and nuts topping

Preparation: Caramel and nuts topping

  1. Pipe using a round nozzle to thick strips of caramel on top of the cake.
  1. Add the desired amount of roasted hazelnuts and slice to half.
  2. Then dip it upside down into the hazelnuts.
  3. Place it in the freezer immediately.

Dates cake insert

Ingredients: Dates cake insert

Preparation: Dates cake insert

  1. Sheet the date paste to 0.5 cm.
  2. Cut strips 14cm x 3cm.
  3. Use a flexipan mould 1417:N15 to bake the cake.
  4. Pipe a layer of 125 g cake on each cavity.
  5. Then scale 30 g of date on each cavity.
  6. Pipe again 125 g cake batter.
  7. Place the date strip (40 g) on top.
  8. Cover the date paste by piping cake batter above it to prevent it from drying after baking.
  9. Bake at 160°C for 28-30 minutes.

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