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Travel Cake Recipe – filled cake

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1 Comment
★★★★★ (5.0)
Posted on: 2021-07-14
 

Travel Cake – filled pistachio cake

The Travel Cake is the perfect cake to surprise your guests with, thanks to its perfectly centred filling. You can use a variety of fillings for this cake. You can fill it with ganache, jam, fruit jelly, caramel and many other delicious ingredients. The interesting thing about it is that you can introduce an exciting interplay of textures into an otherwise rather plain ‘loaf cake’. For our recipe, we’ve chosen a dense but very moist pistachio sponge, mixed in some oven-safe chocolate chips, and filled it with delicate raspberry jam, which provides a lovely contrast to the firmer sponge. What are you waiting for? Off to the kitchen!

Key figures

Quantity: 1 item

Baking time: approx. 45 minutes

Difficulty: Easy

Shelflife: 5 days

Pistachio cake

Almonds | ground35 g
Pistachios | ground60 g
Granulated sugar145 g
plain flour60 g
Egg white | liquid120 g
Butter | melted70 g
Pistachio filling or paste50 g
Chocolate chips | dark, suitable for baking100 g

Filling and glaze

Raspberry jam100 g
Cake glaze | white200 g
Pistachios | chopped10 g

Pistachio cream

Melting fondant30 g
margarine50 g
Pistachio filling or paste50 g

Making the pistachio dough

Preheat the oven to 160 °C (fan). In a bowl, mix together the ground almonds, pistachios, granulated sugar and plain flour. In a separate large bowl, mix the egg white with the melted butter and the pistachio filling. Now add the dry ingredients and mix everything together well until you have a thick, viscous mixture. Finally, fold in the couverture drops.

Now remove the lid and the tube from the tin and start greasing them and dusting them with flour. Do the same with the lid. Once everything is well greased and floured, place the tube back into the tin and grease and flour the tin as well. It’s important that you only grease the tube at the very end and whilst it’s still in the tin, because if you put the tube back into the tin after greasing it, you’ll scrape off some of the grease when inserting it, and your cake might then stick to the tube.

Now pour the batter into the greased tin, put the lid on and bake for 30 minutes. Then remove the lid and bake the cake for a further 10–15 minutes. Once baked, turn the cake out of the tin and leave it to cool for about 5–10 minutes. This ensures that the top of the cake is nice and flat. Once the tin is no longer hot, you can carefully remove the cake from the tin. To do this, first pull out the tube and then lift the tin upwards. Leave the cake to cool completely.

Filling and glaze

Place the cooled cake upright on a sheet of baking paper. Put the jam into a piping bag and use it to fill your Travel Cake. If the filling comes out at the top, turn the cake through 180° and fill it from the other side until the jam comes out there too. Smooth both ends.

Now melt the white cake glaze in a bain-marie. Roughly chop the pistachios and mix them into the melted cake glaze. Now place your cake on a cooling rack (it’s best to put a piece of baking paper underneath it) and coat it with the icing. Use a rubber spatula to smooth out any bare patches so that the cake is coated evenly. The icing should be left to set for about 10 minutes before you start decorating.

Decoration – Pistachio cream

Place the melted fondant in a bowl and stir it briefly with a rubber spatula to make it a little smoother. Now add the softened margarine and the pistachio filling, and beat the mixture briefly with a hand mixer. It should form a lovely, fluffy mixture.

Now transfer the finished cream into a piping bag fitted with a St. Honoré nozzle and pipe it neatly onto your cake. Finally, decorate with fresh, dusted raspberries, pistachios and chocolate elements.

Storage & Shelf life

The finished Travel Cake will keep for up to 5 days at room temperature. Of course, it tastes best when fresh.

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Nutritional information per 100 g

Energy value in kJ:1754 kJ |Energy value in kcal:421 kcal |Fat:23 g, of which saturated fatty acids: 8 g |Carbohydrates:45 g, of which sugars: 39 g |Protein: 7 g |Salt:0.05 g

 
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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 2021-12-15
    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 2021-12-16 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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