Caramel Travel Cake
Caramel Travel Cake — an IRCA recipe in 3 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (cake dough)
- 6 min
- mixing speed (cake dough)
- medium
- baking temperature (cake dough)
- 160 °C
- baking time (cake dough)
- 40 min
- resting time (filled cake, refrigerated)
- 1 h
Ingredients
Caramel cake dough
| Ingredient | Quantity |
|---|---|
| Alice's Cake | 1000 g |
| Water | 400 g |
| Seed oil | 375 g |
| Flour | 100 g |
| Joypaste Caramel | 30 g |
Caramel namelaka
| Ingredient | Quantity |
|---|---|
| Milk 3.5% fat | 250 g |
| Glucosio | 10 g |
| Sinfonia Caramel Oro | 340 g |
| Lilly Neutro | 40 g |
| Liquid cream 35% fat | 200 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Chocosmart Caramel Crumble | |
| Irca Toffee D'Or Caramel Filling 15 kg | |
| Caramel cubes |
Method
- Caramel cake dough
Mix all the ingredients in a planetary mixer with paddle attachment for 6 minutes at medium speed.
- Caramel cake dough
Fill the molds, previously oiled, and cook at 160°C for approximately 40 minutes.
- Caramel cake dough
Cool down and remove from the mold.
- Caramel namelaka
Bring milk and glucose to the boil.
- Caramel namelaka
Pour the boiling liquid over the chocolate and lilly and blend.
- Caramel namelaka
While blending, add the cream and leave to rest overnight in the refrigerator.
- Final composition
Whip the namelaka in a planetary mixer until it becomes fluffy.
- Final composition
Fill the caramel cake with the namelaka, pair and leave to rest in the refrigerator for an hour.
- Final composition
Dip the cake by half in the caramel glaze.
- Final composition
Decorate the dessert with tufts of namelaka, caramel cream, caramel cubes and DOBLA decorations.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.