Caramel and chocolate travel cake | Chocovic
Two flavours that never fail - chocolate and caramel - are blended in this tempting cake finished with a crispy cocoa crumble topping.
Ingredients
- 1000 g Creamed butter
- 1000 g Sugar
- 20 g salt
- 1500 g Hot milk infused with cinnamon vanilla
- 500 g Egg
- 500 g Powdered almond flour
- 30 g Weak flour
- 20 g DCP-20R03-CV
- 320 g Icing sugar
- 530 g Cream 35% fat
- 212 g Glucose
- 0,8 pod(s) Vanilla
- 90 g Ceylon cinnamon stick
- 8 g Butter
- 340 g Cold butter in cubes
- 170 g Sugar
- 380 g Weak flour
- 60 g DCP-20R03-CV
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