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Oliva Travel Cake - Dairy

Free
An original recipe by L’Ecole Valrhona

Calculated for 6 pce/s

Oriado Cake
290 g Eggs Combine the whole eggs with the invert sugar and
87,1 g Invert sugar sugar. Stir in the almond flour and the flour sieved
145 g Cane sugar with the baking powder and cocoa powder
87,1 g Almond flour beforehand. Pour in the oat milk and the
139 g Cake flour chocolate liquor followed by the melted
8,7 g Baking powder SOSA chocolate with the olive oil. Set aside to rest a
29 g COCOA POWDER couple of hours in the refrigerator before baking.
145 g Almond milk
58,1 g Chocolate liquor Wolfberger -
optional
90 g Olive oil
69,7 g ORIADO 60% BIO COUVERTURE

Olive Oil Oriado Crémeux

230 g Oat milk Warm the oat milk to 77°F (25°C). Add the glucose
33 g Glucose powder DE33 SOSA powder and Natur Emul and warm to 185°F (85°C).
4,5 g Natur Emul SOSA Melt the couverture. Pour the hot liquid over the
160 g ORIADO 60% BIO COUVERTURE couverture in few additions, mixing to emulsify.
30 g Olive oil Blend with an immersion blender to perfect the
5 g COCOA BUTTER emulsion. Add the olive oil and blend again.
Refrigerate overnight.

Buckwheat Streusel
71,3 g Almond flour Combine the dry ingredients. Combine the melted
71,3 g Cane sugar coconut oil and warm water. Add it to the dry
30 g AP Flour ingredients and mix with the paddle attachment
30 g Buckwheat flour until small pieces form. Set aside in the refrigerator
1,13 g Fine sea salt ' Fleur de Sel ' or freezer until ready for baking. To bake, spread
52,5 g Coconut oil the streusel evenly on a baking sheet. Bake at 302-
15 g Water 320°F (150-160°C) until golden brown.
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Olive Oil Oriado Glaze

500 g ORIADO 60% BIO COUVERTURE Melt down the couverture at 113-118°F (45-48°C)
50 g Olive oil and then add the oil. Use it at 86-95°F (30-35°C).

An original recipe created by Guillaume Roesz

North America Executive Pastry Chef for L'Ecole Valrhona

ASSEMBLY AND FINISHING

Pour 180 g of mixture in the DeBuyer silicon mold and bake in convection oven at 302°F (150°C)
for about 20 minutes.
Pipe about 55g of Oriado Crémeux with a 6 mm nozzle on the top of the baked cakes.
Add some baked streusel on the crémeux and blast freeze.
Deep the top of the cake in the Olive Oil Oriado Glaze in order to fully cover the crémeux and
the streuzel.
Before the glaze crystallized place 7 pieces of streusel colored with bronze sparkling powder and
a chocolate logo made with the Valrhona Signature Transfer Sheet.