Travel cake | Ogonblink
Travel cake recipe by Barry Callebaut: Chocolate biscuit, passion fruit ganache, exotic jelly layers for a delicious journey in every bite!
Ingredients
- 120 g fresh butter
- 97 g PRA
- 163 g egg yolks
- 90 g coconut puree
- 32 g CP
- 49 g CHD-Q67MAD
- 122 g egg white
- 71 g sucrose
- 62 g passion fruit purée
- 10 g mango puree
- 2 piece(s) saffron threads
- 90 g glucose DE 60
- 7 g sorbitol powder
- 80 g passion fruit purée
- 40 g mango puree
- 30 g coconut puree
- 15 g sucrose
- 0.5 g agar
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