Gateaux de Voyage Picnic Cake

Tempo de preparo 4 hours
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Sobre a receita

This Gateaux de Voyage Bolo Picnic recipe was developed in our late 40 year recipe book


  • Dough:
  • Butter (1 1/3 cup)
  • Refined sugar (1 1/2 cup of tea)
  • 6 eggs
  • Whole milk pasta / rum (1/4 cup)
  • Wheat Flour (2 1/3 cups)
  • Baking Powder (2 tsp)
  • Chocolate Powder Melken 50% (1/2 cup of tea)
  • Crushed hazelnuts (1/2 cup)
  • Whole milk for dissolving cocoa (1/4 cup of tea)
  • Ganache and Coverage:
  • 690 g Melken Milk Chocolate
  • UHT milk cream (1 cup of tea)
  • 40 whole roasted hazelnuts
  • 500g TOP Hazel Cover
  • 50g chopped hazelnuts

Modo de preparo

Cake dough

1. Dissolve 50% Melken Chocolate Powder in milk and set aside.
2. Beat the butter with the sugar at medium speed until it reaches a creamy consistency and add
the eggs one by one until they are completely homogenized.
3. Then add the flour, baking powder and crushed hazelnuts, alternating with the rum, always
beating on low speed until completely smooth.
4. Turn off the mixer and divide the dough into two equal parts: in one of the parts add the Chocolate Powder Melken 50% and the milk previously mixed and fold it lightly with a spatula.
5. Pour the batter into a greased and floured loaf pan (18 cm x 7 cm), interspersing
the white dough with the chocolate dough. Bake for about 30 minutes in a preheated oven (175°C) or until a toothpick comes out clean. Expect to cool down, draw and book.

Ganache and Coverage

1. Melt the Melken Milk Chocolate according to package instructions. Mix the cream of milk until you form a ganache. If necessary, pass through a mixer to improve the texture. Cover with PVC film and refrigerate to cool for 3 hours.
2. On the surface of the cake, apply a layer of the ganache, spread some hazelnuts and refrigerate
for 5 minutes. Remove from the fridge, place on a grid and bathe with TOP Hazelnut Coverage mixed with crushed hazelnuts. Return to the fridge to crystallize.