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Travel Cake Recipe - filled cake

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Travel Cake: Filled Pistachio Cake

The Travel Cake is a perfect cake to surprise your guests because of its perfectly centred filling. Various fillings can be used with this cake. You can fill it with ganache, jam, fruit jelly, caramel and many other delicious ingredients. The interesting thing is that you can bring an exciting play of textures to an otherwise boring "box cake". We chose a compact but very moist pistachio dough for our recipe, mixed in bake-proof chocolate drops and filled it with fine raspberry jam, which contrasts well with the firmer dough. What are you waiting for? Off to the kitchen

Preparation time

5 min.

Preparation time

5 min.

Baking time

approx. 45 min.

Decoration time

10 min.

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Travel Cake: Dough

Ingredients:

35 g almonds, ground

60 g pistachios, ground

145 g granulated sugar

60 g white flour

120 g egg white

70 g butter, liquid

50 g pistachio filling (part 1)

100 g chocolate drops, dark

This is how it works: The preparation

  • Preheat the oven to 160 °Cconvection oven.

  • In a bowl, mix the ground almonds, pistachios, granulated sugar and white flour.

  • In a separate large bowl, mix the egg whites with the melted butter and the first part of the pistachio filling.

  • Now add the dry ingredients and mix well until you have a viscous mixture.

  • Finally, fold in the couverturedrops.

  • Remove the lid and tube from the tin and start to grease and dust with flour.

  • Do the same with the lid.

  • When everything is nicely greased and floured, put the tube back into the tin and grease and flour it as well.

  • It is important that you grease the tube only at the end and in the mould, because if you put the tube back into the mould already greased, you will scrape off some of the grease when you put it back in and it can happen that your cake sticks to the tube.

  • Now pour the batter into the greased tin, put the lid on and bake for 30 minutes.

  • Remove the lid and bake the cake for another 10-15 minutes.

  • After baking, turn the cake out once and let it cool for about 5-10 minutes. This ensures that the upper part of the cake is also nice and flat.

  • As soon as the pan is no longer hot, you can carefully remove the cake from the pan.

  • First pull out the tube and then pull up the tin.

  • Now let the cake cool completely.

Filling and glaze

Ingredients:

Raspberry jam

Cake icing, white

Pistachios, chopped

Here's how:

  • Place the cooled cake vertically on baking paper.

  • Put the jam in a piping bag and fill your travel cake with it.

  • When the filling comes out of the top, turn the cake 180° and fill it from the other side until the jam also comes out.

    Smooth out both ends.

  • Now melt the white cake glaze over a bain-marie.

  • Coarsely chop the pistachios and mix them with the melted cake glaze.

  • Place your cake on a cake rack (it is best to place a piece of baking paper underneath) and cover it with the icing.

  • Use a rubber scraper to spread the frosting over the empty areas so that the cake is evenly coated.

  • The icing should be set in about 10 minutes, then you can move on to the decoration.

Decoration

Ingredients:

30 g melted fondant

50 g margarine

50 g pistachio filling (part 2)

This is how it works: The preparation

  • Put the melted fondant in a bowl and mix it briefly with a rubber scraper to make it a little smoother.

  • Now add the soft margarine and the second part of the pistachio filling and beat the mixture briefly with a hand mixer.

  • It should make a nice, frothy mixture.

  • Put the finished cream into a piping bag with a St. Honoré nozzle and pipe it onto the cake.

  • Finally, decorate with fresh, powdered raspberries, pistachios and chocolate elements.

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Thank you!

Your miniSchoggi team!

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Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes

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Comments

  • Frage zum Travelcake
    By: Astrid On December 15th 2021
    Rating:
    5.0

    Welche Cake-Grösse habt ihr genommen? Kann man anstelle der gemahlenen Pistazien mehr Pistaziencrème nehmen? Danke für die Rückmeldung.
    Freundliche Grüsse, Astrid

    Replied by: Nicholas Burk On December 16th 2021 Hallo Astrid, besten Dank für Deine Nachricht. Wir haben für den Cake die grosse Travel-Cakeform verwendet. Hier die Artikelnumer:_004376
    Mehr Pistaziencreme anstelle der gemahlenen Pistazien geht leider nicht, weil der Kuchen dann merh Feuchtigkeit enthält. Was Du allerdings machen könntest ist, dass Du mehr weisse Mandeln hinzufügst und unsere Pistazienaromapaste anstelle der Pistaziencreme verwendest, da diese ein kräftigeres Pistazienaroma hat als die Creme. Hier die Artikelnummer: 004016
    Ich hoffe, ich konnte Dir weiterhelfen.
    Freundliche Grüsse, Nico

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