Menu
0
0

Your Cart is Empty

Wholesale

Discovery Packs

panibois extra liners for wooden baking molds

Liners

Crates

Home / Vincent Catala
Previous  / Next

 

Blackberry Farm Cake

From home cooks to executive chefs, hotels, and bakeries, Panibois makes it easy to prep, bake, and serve your favorite meals, breads or pastries; all in one easy to use mold. We here at Technobake were lucky enough to team up with cooking and pastry chef Vincent Catala. This month he has created a Blackberry Farm Cake for us here at Technobake! Follow us and Vincent Catala through this entire process, from prepping to baking in his Panibois square torte mold (now 40% off) and amuse-bouche, to serving these delicious looking cakes. Be sure to follow and like us on Facebook and Instagram for updates and check back in each month for more delicious recipes curated by Chef Catala. Check out the downloadable PDF below if you'd like to add this to your recipe book, and as always enjoy!

 

INGREDIENTS

Moelleux Cake Mix

  • 50g Flour T65
  • 100g Almond Powder
  • 150g Butter
  • 100g Sugar
  • 2g Salt
  • 5g Baking Powder
  • 60g Milk
  • 100g Whole Eggs

Apple Compote

  • 100g Sliced Apple
  • 40g Sugar
  • Kafhir Limes Sugar
  • Lemon Zest

Blackberry Jam

  • 100g Blackberries
  • 40g Sugar
  • Rum
  • Black Cardamone

Crumble

  • 55g Almond Powder
  • 54g Brown Sugar
  • 50g Butter
  • 15g Flour T65
  • 1 Pod of Vanilla Bean

Preparation

Cake Mix

  • In a plastic bowl, pour the sugar and butter to obtain a creamy texture, gradually incorporate the flour, baking powder and salt
  • Continue mixing and finish with eggs and milk
  • Reserve in the fridge before cooking (at least 45 min)

Apple Compote

  • Wash the apples, then cut in regular dice
  • Combine all apple compote ingredients and cook for five minutes over medium heat
  • Reserve in the fridge before using (at least 45 min)

Blackberry Jam

  • Put all ingredients in a saucepan and cook at 225°F
  • For longer preservation incorporate 4% acidity (lemon juice... etc)

Crumble

  • Make the butter soft
  • Add the almond powder and finish with flour and the vanilla pod
  • Reserve in the fridge before using (at least 45 min)

Finishes and Cooking

  • In a Panibois mold, pre-grease (or use baking paper for a better release)
  • Put down a layer of cake mix
  • Place 1" of soft almonds and then a layer of apple compote
  • Layer again with cake mix and add the crumble sprinkle and blackberries on top
  • Place your Panibois you just prepped in directly into the oven
  • Cook for approximately 20 minutes at 340°F
  • After baking turn out and put on a rack to cool
  • Presentation tip: put a thin layer of neutral icing with a brunch then pour the jam before serving
  • As always, ENJOY!

Click Here For Downloadable PDF

Vincent Catala's Website | Facebook |Instagram


Recent Articles