Almond Apricot and Peach Travel Cake

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Almond Apricot and Peach Travel Cake

For the Pound Cake:

Ingredients

  • 207g     American Almond® almond paste
  • 256g     Whole eggs
  • 4g         Vanilla bean
  • 62g       Crème Fraiche
  • 5g         Potato starch
  • 51g       AP flour
  • 87g      Butter, melted

Directions

  1. Process the almond paste, whole eggs and vanilla bean in the food processor.
  2. Transfer the mixture to a mixing bowl and whip.
  3. Fold the Crème Fraiche and then the sifted flour.
  4. Finish with the butter.

For the Apricot and Peach Confit.:

Ingredients

  • 188g    Apricot puree
  • 188g    Peach puree
  • 29g      Lime juice
  • 87g      Sugar
  • 7.2g     Gelan powder

Directions

  1. Melt the purees together.
  2. Add the mix of sugar and Gelan powder.
  3. Bring to a boil.
  4. Cast in a 3 mm frame.
  5. Freeze.
  6. Cut at 17 cm x 4 cm.

For the Apricot and Peach Pate de Fruit:

Ingredients

  • 154g     Apricot puree
  • 154g     Peach puree
  • 16g       Lime juice
  • 34g       Sugar 1
  • 7.6g      Yellow pectin
  • 80g       Glucose de 40
  • 350g     Sugar 2
  • 3.2g      Citric acid solution

Directions

  1. Melt the purees and add the sugar 1 with the pectin.
  2. Bring to a boil, add the glucose and then sugar 2.
  3. Cook at 75 Brix, add the citric acid solution and cast in a 9 mm frame.
  4. Cut at 2 cm x 2 cm.

For the Assembly:

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

Directions

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

Recipe courtesy of American Almond® – www.americanalmond.com