Cacao fruit cake
- Level:
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Difficult
- Makes:
-
Recipe for 5 whole cakes
Fruit cake
Used products: Fruit cake
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360 gbutter
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360 gsugar
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2 piece(s)Tahiti vanilla beans
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2 gcinnamon powder
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330 geggs
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300 gall-purpose flour
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90 ghazelnut powder
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12 gbaking powder
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60 gWhole milk
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160 gsour cream
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4,8 gglycerin
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20 piece(s)dried figs
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20 piece(s)dried apricots
Preparation: Fruit cake
Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.
- Mould A: 210g with 40g silicon mould on the top
- Mould B: 150g
Dark cherry ganache
Used products: Dark cherry ganache
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90 gcorn syrup
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540 gcream 35% fat
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27 piece(s)grined amarena cherry
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2 piece(s)Tahiti vanilla beans
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60 gsoftened butter
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30 gvirgin coconut oil
Preparation: Dark cherry ganache
Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.
Hazelnut milk chocolate glaze
Used products: Hazelnut milk chocolate glaze
Preparation: Hazelnut milk chocolate glaze
Melt Ambre Java and Pure Hazelnut paste. Use at 30-32℃.
Amarena cherry syrup
Used products: Amarena cherry syrup
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1 piece(s)Tahiti vanilla beans
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117 gsugar
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240 gwater
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10 piece(s)amarena cherry
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30 gamaretto liqueur
Preparation: Amarena cherry syrup
Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.
Chocolate garnish
Used products: Chocolate garnish
Preparation: Chocolate garnish
Pour tempered chocolate into a mould. When it is set, demould and use.
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