Passion travel cake

Pastry recipe

15 servings

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Passion travel cake
Árpád SZÜCS

Árpád SZÜCS

Executive Pastry Chef, Four Seasons Hotel
Árpád has been head pastry chef for the Four Seasons hotel chain since 2006, in his native Budapest, London, Milan and now in Prague. He was interested in gastronomy, “as long as I can remember”, work...
  1. SOFT ALMOND SPONGE

    Ingredients

    • Almond paste - 379g
    • Icing sugar - 323g
    • Egg yolk - 203g
    • Egg white - 120g
    • Sugar - 60g
    • Cornstarch - 120g
    • Flour T55 - 120g
    • Melted butter - 96g

    Heat the almond paste in microwave.
    Add the icing sugar and egg yolks. Mix quickly.
    Whip the sugar with egg whites.
    Sift the two dry ingredients.
    Add the melted butter to the almond paste mix and mix with the egg whites mousse.
    Lastly, add the dry ingredients. Bake at 170°C for 12 min.

  2. PASSION APRICOT CONFIT

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 290g
    • Frozen fruit purée, sugar added : Apricot - 700g
    • Sugar - 250g
    • Pectin NH - 33g

    Mix two purées.
    Mix sugar and pectin.
    Start to heat both purées, add the sugar mix and bring to a boil.

    In this step

  3. PASSION GANACHE

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 85g
    • UHT cream 35% fat - 300g
    • White Chocolate 33% - 450g
    • Passion-chocolat feve - 55g
    • Cocoa butter - 12g
    • Gelatin - 8g
    • Whipped cream - 290g

    Melting chocolates and cocoa butter.
    Put the gelatin in cold water.
    Heat the 300 g cream. When boiling, add the soft gelatin.
    Mix perfectly with chocolates after adding the cold cream.
    Use next day.
    Lightly whip the cream.

    In this step

  4. PASSION PASTRY CREAM

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 700g
    • Water - 300g
    • Milk powder 0% - 50g
    • Egg yolk - 100g
    • Egg - 100g
    • Sugar - 250g
    • Cornstarch - 90g
    • Butter - 150g

    Mix the milk powder and the cold purée.
    Add the water.
    Mix eggs with the sugar and cornstarch.
    When is purée is start boiling, add the egg mix and make normal pastry cream.
    When your cream is ready, start to cool down.
    At 40°C, add the butter.
    Store overnight in the fridge.

    In this step

  5. CRUNCHY FROSTING

    Ingredients

    • Passion-chocolat feve - 800g
    • grapeseed oil - 80g
    • Crepe lace (fine chips) - 140g

    Heat the oil, the chocolate and mix the lace crepe chips.

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