/ Travel Cakes

A favorite

A creation by Kévin Lopes

A favorite

For 150 portions.

Strawberry marmalade

In a saucepan, put strawberries with sugar (372.4 g) and scraped vanilla pod. Heat slowly and at 40°C, add sugar (27.9 g) mixed with pectin NH. Bring to a boil and cook for 10 min.
Add lemon juice at the end of cooking, then remove vanilla pod.
Blend with hand blender then spread in 55 cm / 35 cm / 4,5 cm high frame and guitar sheet placed on base and cover with
a thin layer of strawberry coating. Place in fridge for 2h.

Lemongrass jelly

In a saucepan, heat lemongrass purée and sugar mixed with agar-agar. Bring to a boil for 2 min, then add gelatin (hydrated
in cold water). Spread 1500 g on top of strawberry marmalade then place in the fridge for 1h. When jelly is set, transfer in freezer for 12h. The next day, pre-cut with a heart-shaped cutter. Then place on a new tray lined with guitar sheet. Put back
in freezer for 15 min.

Coconut marshmallow

In a bowl, hydrated gelatin in cold water (217.1 g) and save on side. In a saucepan, heat water (104.2g) mixed with sugar and glucose syrup. Bring to 130°C, then pour on egg whites, gently whipped previously when syrup reaches 115°C. Add hydrated gelatin and temper the mix by whipping on high speed.
When mix reaches 40°C, add Coconut purée and Lemon purée.
When the mix reaches 30°C, place in piping bag, then fill partially silicone moulds, previously oiled gently with oil spray.
Spread all around inside then place the heart insert (ensure that insert is adjust in middle and do not touch the bottom
of the moulds). Fill completely by adding coconut marshmallow mix and finish by spreading with small palette knife.
Cover silicone sheet with oiled guitar sheet then placed
in freezer for 12h.
The next day, unmould heart’s marshmallows, then place
on trail and guitar sheet. Insert a toothpick in the center
on the top right side then put in blast freezer for 10 min.

White glaze

  • White chocolate 33% - 523.3 g
  • Cococa butter - 136.6 g
  • Organic food coloring white power flower - 10.95 pcs
  • Grapeseed oil - 113.4 g
  • Coconut desiccated - 102.45 g
In a bowl, mix chocolate, fats and power flower. Add coconut powder, then mix. Coat by dipping each heart halway into the white glaze, then remove extra glaze by sliding on a baking paper, before placing on a new tray. After couple of minutes, remove gently tooth-pick then place instead some silver leaf.
A favorite

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