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Frank Haasnoot's Travel Cake

The famous Master Pastry Chef Frank Haasnoot present his recipe to make a travel cake with Geometric moulds by Martellato.


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Stainless steel mould for making travel cakes classic or decorated in a modern way. In same models the tubular insert, easily removable after baking, allows you to creatively fill the cakes even with non-baked fillings.


 

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"Chocolate Travel Cake" - by Frank Haasnoot



CHOCOLATE SPONGE


Ingredients:


Inverted sugar 293.72 g

Cream, 35% fat 587.43 g

Egg mixture 1077.23 g

Granulated sugar (sucrose) 489.80 g

Almond flour 293.72 g

Wheat flour, type 00 469.79 g

Cocoa powder 22-24 97.64 g

Chemical yeast Back Pulver 31.21 g

Butter 82% mf 264.11 g

70% Dark chocolate 391.36 g

Salt 4.00 g

Total phase: 4000.00 g



Procedure


Mix cream, sugars, eggs and add the dry ingredients.

Combine melted chocolate with butter.


TONKA BEAN CARAMEL - filling



Ingredients:

Water 127.66 g Granulated sugar (sucrose) 317.27 g Tonka bean 1.88 g Cream, 35% fat 535.04 g Butter 82% mf144.56 g White Caramel 35% Carameled Chocolate 360.45 g Salt 13.14 g Total phase: 1500.00 g



Procedure

Make a dark caramel with sugar, grated tonka bean and water.

Decoct with hot cream. Emulsify over melted chocolate, butter and salt. Cool down.


Quantity of product to pour into each model


  • CUBÒ (cod. 30TC55) 350 g baking 165° for 30 minutes

  • BLOCK&OVAL (cod. 30TC56) 450 g baking 165° for 35 minutes

  • FANCY (cod. 30TC53F) 550 g baking 165° for 40 minutes

  • TRIANGLE (cod. 30TC52F) 550 g baking 165° for 40 minutes

  • CARRÈ (cod. 30TC51F) 550 g baking 165° for 40 minutes

  • CARRÈ (cod. 30TC50F) 500 g baking 165° for 35 minutes

  • ROUND (cod. 30TC54F) 550 g baking 165° for 40 minutes


 



Would you like to know more about Travel Cake moulds? Click the bottom to discover all models.





 

ABOUT

Frank Haasnoot

Frank Haasnoot is a Dutch pastry chef and chocolatier with over 25 years experience.


When Frank finished his education he started working for several luxury pastry shops and Michelin star restaurants. He decided to leave The Netherlands and started to work around the globe.

In the last 11 years he worked in New York, Kuwait, Taiwan, Hong Kong and Barcelona.

During his career Frank competed in national and international pastry competitions. In 2011 he was awarded as a World Champion in pastry & chocolate at The World Chocolate Masters in Paris.

In 2019 Frank relocated back to The Netherlands and started working as a international consultant and pastry instructor.

Last year he launched his first pastry book Prisma.


2 Comments


Kiran Vadrevu
Kiran Vadrevu
May 18, 2023

It would be great if you can clarify how many mold this recipe fits, approximately.


Also, in the cake recipe it says chemical yeast back pulver. Is that baking powder?


Thank you

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LIPARI MARTELLATO
LIPARI MARTELLATO
Jul 26, 2023
Replying to

I am truly sorry for the delay in our reply. We had some technical difficulties but I hope I can still help you.


As far as quantities are concerned, our moulds should be filled leaving some empty space to accommodate volume growth during baking.


Using Frank's recipe, you can divide the quantity needed for each mould as follows:


CUBÒ (code 30TC55) 350 g baking 165° for 30 minutes


BLOCK&OVAL (code 30TC56) 450 g baking 165° for 35 minutes


FANCY (code 30TC53F) 550 g baking 165° for 40 minutes


TRIANGLE (code 30TC52F) 550 g baking 165° for 40 minutes


CARRÈ (code 30TC51F) 550 g baking 165° for 40 minutes


CARRÈ (code 30TC50F) 500 g baking 165° for 35 minutes


ROUND (code…


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