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Travel cake recipe - filled cake

15 Liked
1 Comment
★★★★★ (5.0)
 

Travel cake - filled pistachio cake

Thanks to its perfectly centred filling, the Travel Cake is the ideal cake to surprise your guests. Various fillings can be used 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 bring an exciting interplay of textures to an otherwise boring "box cake". For our recipe, we have chosen a compact but very moist pistachio dough, mixed in chocolate drops and filled it with fine raspberry jam, which provides a good contrast to the firmer dough. What are you waiting for? Off to the kitchen!

Most important key data

Quantity: 1 piece

Baking time: approx. 45 minutes

Difficulty level: Easy

Shelf life: 5 days

Pistachio cake

Almonds | ground35 g
Pistachios | ground60 g
Granulated sugar145 g
White flour60 g
Egg white | liquid120 g
Butter | liquid70 g
Pistachio filling or paste50 g
Chocolate drops | dark, bakeproof100 g

Filling and glaze

Raspberry jam100 g
Cake icing | 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 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 pistachio filling. Now add the dry ingredients and mix well until you have a viscous mixture. Finally, fold in the couverture drops.

Now remove the lid and tube from the tin and start greasing and dusting it 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 in the same way. It is important that you really only grease the tube at the end and in the tin, because if you put the tube back into the tin already greased, you will strip 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, place the lid on top and bake for 30 minutes. Now remove the lid and bake the cake for a further 10-15 minutes. After baking, turn the cake out once and leave to cool for approx. 5-10 minutes. This will ensure that the top of the cake is nice and level. As soon as 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 pull up the tin. Leave the cake to cool completely.

Filling and glaze

Place the cooled cake upright 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 icing over a bain-marie. Roughly chop the pistachios and mix them with the melted cake icing. Now place your cake on a cake rack (preferably with a piece of baking paper underneath) and cover it with the icing. Use a rubber scraper to smooth over the free areas so that the cake is evenly coated. The cake icing should set for approx. 10 minutes before you move on to the decoration.

Decoration - Pistachio cream

Place the melting fondant in a bowl and stir briefly with a rubber scraper to make it a little smoother. Now add the soft margarine and the pistachio filling and beat the mixture briefly with a hand mixer. It should form a nice, frothy mass.

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

Storage & shelf life

The finished travel cake can be kept at room temperature for up to 5 days. But of course it tastes best fresh.

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Nutrition declaration per 100 g

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

 
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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