Скачать с ютуб Marble hazelnut travel cake | travel cake в хорошем качестве

Marble hazelnut travel cake | travel cake

Marble hazelnut travel cake | travel cake Marble hazelnut travel cake With the weather quickly changing, a comforting cake is the perfect way to indulge a little and stay warm 🤭 Here is my recipe Exoglass cake tin 20cm (I bought mine at _1814 for my Parisian friends 🤩) Chocolate for ganache and glaçage gourmand Cocoa powder Flour Hazelnuts for paste and praliné Cake batter: 123g plain yogurt 200g caster sugar 3 large eggs 205g plain flour 5g baking powder 5g bicarbonate of soda 120g sunflower oil 10g cocoa powder Method: Whisk the yoghurt, sugar & eggs together Sift in the flour, baking powder & bicarbonate of soda and whisk before adding the oil Divide batter in 2 & sift in the cocoa powder in one half before folding in Transfer to piping bags & chill in the fridge for 30 mins before piping into the tin and baking for 30 mins at 180C Whipped hazelnut ganache 325g double cream (divided) 10g gelatine mass (200 bloom) 100g white chocolate 80g hazelnut paste Method: Heat 225g of the cream until warm enough before dissolving in the gelatine Pour over the chocolate and mix until it has melted #Travelcake #Marblehazelnuttravelcake #CakeTravel #YummyBreadCake #Marblehazelnuttravelcake #travelcake #CakeTravel Add the hazelnut paste & remaining cream and use the hand blender to mix in until smooth Cover surface with clingfilm & allow to set in the fridge overnight before whipping Hazelnut praliné 200g roasted hazelnuts 150g caster sugar Salt This makes more than needed for the recipe. Save the rest in a jar for another use Method: Melt sugar until light & golden being careful not to over caramelise it Pour over the roasted hazelnuts & allow to set Once set, transfer into the a food processor & mix until you achieve a smooth praliné Add a pinch of salt and mix