Travel cake, Chinese Dream

Original recipe by Emmanuel Ryon - Travel cake, Chinese Dream

Original recipe by Emmanuel Ryon.
World Pastry Champion.

 

Recipe for 6 16 x 16 cm travel cakes or one 60 x 40 cm sheet.

Green Tea Genoise Sponge

In a mixer fitted with a flat beater, mix the almond paste, tea, salt and scraped vanilla pods. Gradually add the eggs and beat with the flat beater for about 10 minutes. Add the sifted flour and cornflour, then add the 60% Amaretto. Add the warm melted butter. For baking, see the ‘Assembly’ section.

Cinnamon Genoa Cake

Cigarillo pastry

As per standard recipe.

Gioconda sponge

As per standard recipe.

Praline crumble

  • Flour - 40 g
  • Butter - 40 g
  • Sugar - 40 g
  • Ground almonds - 40 g
  • Salt - 1 g
  • Ground cinnamon - 1 g
  • Praline - 30 g

In a food processor, using a flat beater, mix the softened butter and flour; then add the remaining ingredients. Finish the mixture with the praline. Roll out to a thickness of 0.5 mm and chill in the fridge. Cut into 2 x 3 cm rectangles and freeze. Bake at 160°C for about 10 minutes (fan oven). Dust with icing sugar.

Assembly

1. In a 16 x 16 x 4 cm baking tin, pour in 400 g of green tea Genoise sponge and then scatter over 90 g of drained Cointreau Griottines. Pour in 400 g of cinnamon Genoise sponge. Bake at 170 °C for 35 minutes.

2. In a 60 x 40 cm tin, pour in all of the green tea Genoise sponge and scatter 540 g of drained Cointreau Griottines over the top. Pour in the cinnamon Genoise sponge mixture and bake at 170 °C for about 45 minutes.

Decoration

Once cooled, lightly cover the chocolate cake and place a sheet of red-striped Gioconda sponge on top. Trim the edges of the cake. Cover the top and sides with neutral icing. Decorate with Griottines, green tea powder and rectangles of praline crumble.

 

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