Festive Gianduja Travel Cake
Discover Christophe Morel's travel cake, where a moist vanilla-soaked hazelnut cake meets the indulgent layers of milk chocolate Gianduja.
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Cooking tools:
- Blender
- Mixing bowl
- Baking frame
- Whisk
- Spatula
- Kitchen scale
- Saucepan
- Chef's knife
- Cutting board
- Pastry brush
- Freezer
- Measuring cup
- Oven
- Fine-mesh sieve
- Tempering setup
Ingredients
- 11.3 oz flour
- 0.3 oz baking soda
- 4.2 oz butter
- 15.4 gr salt
- 0.9 lb sugar
- 12.3 oz eggs
- 5.6 oz cream
- 8.8 oz Hazelnuts, roasted
- 1.1 lb sugar
- 1.1 lb water
- 0.1 oz Vanilla pods, scrapings
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