Travel-friendly

fruit cakes
TECH N I QU E S & R EC I P E S

1
 Contents
4
OUR AP P ROACH
5
W H AT I S A
6 WHY
TO FRUIT R ECI P ES TR AVE L- F R I E N D LY CA K E ? T R AV E L- F R I E N D LY ?

7
TH E P ROB L EM
8
O U R F RU I T T EC H N I Q U E S
WI TH TR AVEL-FR I EN D LY FO R YO U R
FRU I T CAKES T R AV E L- F R I E N D LY CA K E S

10CAK ES WI TH
16ALL-FRUIT
22 L AYE R E D
AN I N SERT CA K E S CA K E S

28 TI G R É
34 BAS Q U E
CAK ES CA K E

2
 Truly different
fruit purées
because they respect nature and the people who work in it,
but most especially because they have a delicious ripe taste
that you’ll be proud to use in your creations!

With a strong goal:

Protecting the future and flavor of fruit over the long term –
and the future of those who work with it, too.
To us, this is simply common sense.

Our four commitments:

RESPECT FOR PEOPLE WE KNOW OUR FRUIT’S 100% FRUIT PURÉES OUR WEALTH OF FRUIT
AND THE PLANET STORY FROM ITS PRODUCERS WITH NO ADDED EXPERTISE AT YOUR SERVICE
Fruit purées you are TO ITS VARIETIES SUGAR OR ADDITIVES 150 recipes to explore
proud to work with Stories you can share Ripe fruit instead
with your customers of added sugar

A frozen range available in 1kg and 5kg formats

3
 Our approach
to fruit recipes
WE ARE AT YOUR SERVICE

We have reworked all our most frequently used recipes, as well as some
more original ideas, so that you can showcase fruit at its very best in
your creations. It’s much like Valrhona Essentials, but for fruit.

What makes our recipes special?

They all follow our RISA principles:

REASONABLE
We cut out any superfluous details, keeping only the essentials.
This makes our recipes less fatty and sugary and they use fewer
ingredients, but they are every bit as delicious.

INTENSE
The textures are perfect, but the fruit flavors are completely pure.
We don’t offer recipes where the fruit isn’t recognizable.

SIMPLE
We have spent a long time thinking about very complex issues so
that our recipes are as simple as possible to follow and make in
your kitchen.

ADAPTED
There are several ways to achieve a texture. We give you a range
of alternatives, so there is always one which meets your needs.

Find more than 150 recipes on our Instagram page

@Adamance_fruits and our website www.adamance.com

4
 What is a
travel-friendly cake?
CAKES THAT ADAPT TO YOUR NEEDS
Our definition: AND YOUR CUSTOMERS’ TOO.

Large format, ready-to-sell, pre-packaged

IT’S A CAKE THAT KEEPS LONGER and placed in parts of your store where people
tend to pass through or wait:
THAN A FRESH PASTRY.
An impulse buy and a complementary extra to
IT CA N BE STO R E D AT RO OM take home.
Easier for you to manage, faster to sell
T E MPE R ATU R E .
because you don’t have to cut them
IT ’S NOT L I K E LY TO BE DA MAGED or package them up.

D URI NG TR A NSPORT.
Reduced size “loaf” format to go alongside
your other pastries:
IT’S E ASY TO E AT.
A better format for display, served like the rest
IT D OE SN’ T U SUA L LY CO NTA IN of your range.
FR ESH FRU I T OR CR E A M.
Cake by the slice:
As part of a breakfast range, lunch deal, snack
or to eat on the go.

5
 Why
travel-friendly cakes?
WHAT’S THE ADVANTAGE?

SIMPLER TO MANAGE

riety
Can be kept in your store for several days at room

l o va
inel family,
temperature. The recipes in our booklet are all

e m m si
freezable, to give you even more flexibility.

ThehFe Campi I
You can pre-package them to save time and

of t cuse PG
for an even simpler solution.

Syra PROFITABLE
According to our study, boutiques can sell travel-
friendly cakes for at least x3.5 the cost price.

YOUR CUSTOMERS EXPERIENCE AN

AUTHENTICALLY EXOTIC FLAVOR THANKS TO
ADAMANCE!
Would you rather buy a lemon cake or a cake made
with Femminello lemons from the Campisi family
(Syracuse PGI)? Us too. Get total traceability and
the fantastic stories we share with you about your
fruit, so that you can show off your creations and
tell your customers about your ingredients.
For all the information you need, go to adamance.fr

YOU KNOW WHAT GOES PERFECTLY

WITH A SLICE OF CAKE?
A NICE GLASS OF FRUIT JUICE!
Explore our Adamance range in 25cl and 1l bottles,
including these five juices and cordials from
environmentally friendly orchards in the Rhone
Valley. Try our three new products - strawberry
cordial, pure PGI Corsican clementine juice and
pure pink grapefruit juice - during a delicious
moment of time out.

Find them on valrhona-selection.fr

6
 The problem with
travel-friendly fruit cakes
50 % of the travel-friendly cakes
*

in stores are fruit-flavored

But the same fruits are used time and time again..

84 % *

The majority of travel-friendly cakes limit themselves to:

Lemon, Orange and Raspberry

...And they use techniques that entail cooking

the fruit intensively and making it very sweet
The 3 most frequently used types of fruit (not including lemon):

Candied fruits
Confit
Compote, Marmalade, Jam
OW YO
SH

U!

The challenge posed in this booklet: LE

T U
S

We aim to tell you everything you need to know

to stand out from the crowd by:
· Intensifying your travel-friendly cakes’ fruit flavor
· Diversifying the number of fruits you use
· Offering new travel-friendly cakes to your customers

* According to a study carried out with about 50 makers in France.

7
 Our fruit techniques
for your
travel-friendly cakes
V E R L AY I N G
O

IOTA GEL: Iota gel is an iconic Adamance recipe used in

fresh pastries. Sosa’s carrageenan iota is a natural gelling
agent derived from seaweed, and it helps us make soft gels
with a fresh fruit flavor. We have adapted it here to meet
travel-friendly cakes’ preservation needs. We have revised
the formula to increase its proportion of sugar, so there is
enough to work well at room temperature, but not
so much that it overrides the fruit flavor.

GANACHE: These fruit ganaches were initially

developed in collaboration with Philippe Givre of L’École
Valrhona to provide an impressively intense fruit filling for
chocolate bonbons. This recipe does away with some
of ganache’s traditional ingredients to help the fruit flavor
shine through. Its long-lasting properties make it a very
helpful solution for your travel-friendly cakes.

GLAZES: Fruit glaze is a super-simple recipe

that protects cakes and makes them easier
to handle while adding a fruity touch.

8
 RT I N G
INSE

GELLAN PIECES: Sosa gellan gum’s special

properties help you make fruit pieces that withstand
baking once you have mixed them into your cake.
These little added ingredients provide flavor, color
and texture. You can also experiment with their shape
(forming them into cubes, balls, triangles, stars and so on).

GELLAN BLOCKS: Sosa gellan gum’s

properties give you a heat-resistant gel which you
can insert into your cake mix before baking. It’s easy
to cut and handle and makes intense fruity inserts.
Its texture adapts to the fruit in the purée and helps
to give an even better sense of the original ingredient.

BASQUE CAKE MIDDLES: Sosa gellan gum

is much less sweet than a jam and we have specially
quantified it for Basque cakes and the fruit you want to
use. It offers an excellent balance between a pleasant
texture, a good reaction to baking and a delicious
fruit taste. It works perfectly with the crispy dough of
the Basque cake.

MIX ING

SYRUP: Fruity steeping syrups really enhance

a cake’s flavor and sometimes even its color.
They also have an important part to play in
creating a moist texture your customers will love.

FRUIT BATTER: No one was more surprised than us

to realize this but, despite their high water content, fruit
purées can be incorporated into your cake mix, so long
as they are carefully balanced. Using a purée content
of 18% gives your cakes an interesting fruity character,
even after baking and when combined with other strong
ingredients such as butter, for instance.

9
 Cakes with
an Insert More practical, extra-intense

Description Adamance’s innovation

Inserts are one of pastry chefs’ favorite An insert with a new balance of ingredients,
solutions for giving cakes extra flavor. which you can add before baking:
They create a very interesting contrasting • Saves time
taste, color and texture with the cake mix. • Increases fruits’ intensity
However, fruit inserts are sometimes Result:
too sweet or have to be added after baking, • More color
making it difficult to mass-produce • More texture
cakes in this way. • Pure fruit flavors

Storing Potential variations

8 to 10 days at room temperature.

To optimize storage:
• Use an airtight box (don’t wrap
the cake in plastic)
• Keep in the refrigerator (40/43°F or 4/6°C)
GELLAN GELLAN
to slow down the aging process BLOCKS PIECES

10
11
12
 Travel-friendly cakes
Cakes with an Insert
ZABL
EE E

FR

LE
F
RE B

Wild blueberry
EZA

For 7 18 × 4.5cm cakes

IMPORTANT: So that its texture is perfect, it bakes evenly and it has a good-looking
shape, bake your cake in a metal tin. If you use a silicone mold, you will need to
change the baking time and/or temperature.

ST EP 1 Gellan gum for the cake

85g Sugar 15.50% Mix the sugar and Sosa gellan gum, then sprinkle this onto the
11g Sosa gellan gum 2% fruit purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to
455g Wild blueberry puree 82.50%
195°F (90°C), whisking all the while.
551g Total weight Pour out immediately and set aside in the refrigerator.

ST EP 2 Cake batter

315g Sugar 23% Combine all the dry ingredients together.

330g All-purpose flour 24% Add the eggs, egg yolks and melted butter.
Leave it in the refrigerator for at least 12 hours.
7g Baking powder 0.5%
4g Salt 0.3%
140g Almond flour 10.2%
285g Whole eggs 21%
70g Egg yolks 5%
220g Butter 16%

1371g Total weight

ST EP 3 Assembly

551g Gellan insert For 7 18 × 4.5cm cakes: Make the gellan gel in a 16cm stainless
as needed Creamed butter steel square, as well as the cake mix.
1371g Cake Mix
Cut the gellan inserts into shape using a guitar cutter set to
2.25cm to make 2.25cm-wide and 16cm-long block shapes.
Fill each mold with 85g of cake batter using a piping bag, put
the insert in place and press it down lightly so it sits evenly
GELLAN in the mix.
BLOCKS Cover with 110g of cake batter, taking care to pipe over the
insert.
Add a streak of creamed butter along the length of the cake.
Bake at 295°F (145°C) for approx. 40 minutes.

13
 Tip
To help the cake mix stick to the insert and stop any small
cavities forming, roll the inserts in Sosa “Natur Emul” and
brush away any excess.

HOIC

What if we did things differently?

C
E
T HE

!
RS

IS YOU

Not feeling very inspired by this kind of insert?

Then why not add some small gellan balls to
your cake mix? Their intense colors and flavors
will spread through each slice.

GELLAN
PIECES

14
 What if we used
C
HOIC

E
T HE
    a different fruit?

!
RS
IS YOU

GELLAN BLOCKS: Thanks to gellan gum’s special properties, this gel is heat-resistant,
which means you can insert it into your mix before baking.
It’s easy to cut and handle and makes intense fruity inserts. Its texture adapts to the fruit
used for the purée and helps to give an even better sense of the original ingredient.

BLACKDOWN
CHARLOTTE & CLÉRY MARA DES BOIS MEEKER FLAVOR COT & LIDO
AND ANDORINE
STRAWBERRY STRAWBERRY RASPBERRY APRICOT
BLACKCURRANT

SUGAR 15.5% 85.25g 15.5% 85.25g 15.5% 85.25g 28.5% 156.75g 15.5% 85.25g

GELLAN GUM 1.5% 8.25g 1.5% 8.25g 2% 11g 3.5% 19.25g 2% 11g

FRUIT PURÉE 83% 456.5g 83% 456.5g 82.5% 453.75g 34% 187g 82.5% 453.75g

WATER 34% 187g

PASSION FRUIT
PURÉE

For 7 18 × 4.5cm cakes

KESAR & ALPHONSO

MANGO / PASSIFLORA VACCINIUM MYRTILLUS CIACULLI
GREEN WILLIAMS PEAR
EDULIS FLAVICARPA BLUEBERRIES TANGERINE
PASSION FRUIT

SUGAR 15.5% 85.25g 16% 88g 15.5% 85.25g 15.5% 85.25g

GELLAN GUM 1% 5.5g 1% 5.5g 2% 11g 1% 5.5g

FRUIT PURÉE 83.5% 459.25g 63% 346.5g 82.5% 453.75g 83.5% 459.25g

WATER

PASSION FRUIT
PURÉE 20% 110g

For 7 18 × 4.5cm cakes

Instructions:
Mix the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C) (and the water or
passion fruit, depending on the fruit you choose).
Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.
Pour into a stainless steel frame and set aside at 40°F (4°C).

15
 All-Fruit
Cakes
You have so many more options than just lemon!

Description Adamance’s innovation

Fruit cake is the basis for all travel-friendly Using just the right quantities to make sure you
cakes. It is made of a simple batter cooked in a get enough fruit purée in your cake mix
mold, and chefs use zests, candied fruit or, as we • An intense fruit flavor found nowhere else
saw in the previous recipe, inserts to bring out • Beautifully colorful cakes
a fruity flavor. Fresh fruit, whether in pieces or that don’t compromise on texture or shelf life
purée, is rarely used because its water content is
too high, compromising the product’s shelf life.

Storing Potential variations

8 to 10 days at room temperature.

To optimize storage:
• Use an airtight box (don’t wrap
the cake in plastic)
• Keep in the refrigerator (40-43°F or 4-6°C)
FRUIT FRUIT
to slow down the aging process BATTER BATTER

+ +
GLAZE GLAZE

+ +
SYRUP SYRUP

+
INSERT

16
17
18
 Travel-friendly cakes
All-Fruit Cake
ZABL
EE E

FR

LE
F
RE B

Kesar and Alphonso Mango

EZA

For 6 18 × 4.5cm cakes

IMPORTANT: So that its texture is perfect, it bakes evenly and it has a good-looking
shape, bake your cake in a metal tin. If you use a silicone mold, you will need to
change the baking time and/or temperature.

ST EP 1 All-Fruit Cake Batter

160g Whole eggs 12% Mix the eggs, sugar and mango purée.
370g Sugar 28% Add the flour, salt and yeast, then the clarified liquid butter
as soon as it has melted.
240g Mango purée 18%
Leave it in the refrigerator for at least 12 hours.
390g All-purpose flour 29.55%
10g Baking powder 0.75%
3g Salt 0.2%
150g Clarified butter 11.5%

1323g Total weight

STEP 2 Fruit-Flavored Steeping Syrup ST E P 3 Fruit Glaze

390g Water 26% Boil the water, 322.5g Mango purée 21.5% Pour the mango purée
510g Sugar 34% sugar and mango 210g Water 14% at 40°F (4°C) and
purée. the water onto the
600g Mango purée 40% 967.5g Confectioner’s
Store in the confectioner’s sugar,
sugar 64.5%
1500g Total weight refrigerator. mix them together,
1500g Total weight then blend using an
immersion blender
until thoroughly
combined. Store
ST EP 4 Assembly in the refrigerator.

1323g Cake batter For 6 18 × 4.5cm cakes: Make the all-fruit cake batter, the
1500g Steeping syrup steeping syrup and the glaze. Once all the components have
1500g Glaze
rested, weigh 220g of cake batter into each mold.
Spread a streak of butter through the middle of the cake along
as needed Butter its entire length to help it rise.
Bake at 295°F (145°C) for approx. 40 minutes.
FRUIT Once they have cooled, steep the cakes in the syrup for a few
BATTER moments, then drain on a rack.
+ After a few minutes, glaze using a piping bag.
GLAZE

+
SYRUP
19
 HOIC

What if we did things differently?

C E
T HE

!
RS

IS YOU

A fruit cake mix isn’t intense enough for you?

Why not add one of our inserts to make it
even fruitier but create a more indulgent
contrasting texture? Fruit cakes don’t get
any fruitier than that!

FRUIT
BATTER

+
GLAZE

+
SYRUP

+
INSERT

HOIC

What if we used a different fruit?

C
E
T HE

!
RS

IS YOU

FRUIT BATTER: No one was more surprised than us to realize this but, despite their high water
content, fruit purées can be incorporated into your cake batter so long as they are balanced
carefully. Using a purée content of 18% gives your cakes an interesting fruity character, even
after baking and when combined with other strong ingredients such as butter, for instance.

BLACKDOWN KESAR AND PASSIFLORA EDULIS VACCINIUM

MEEKER FEMMINELLO PERSIAN CIACULLI
AND ANDORINE ALPHONSO FLAVICARPA MYRTILLUS
RASPBERRY LEMON LIME TANGERINE
BLACKCURRANT MANGO PASSION FRUIT BLUEBERRIES

WHOLE EGGS 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g

SUGAR 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g

FRUIT PURÉE 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6

ALL-PURPOSE
FLOUR 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g

BAKING
POWDER 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g

SALT 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g

CLARIFIED
BUTTER 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g

For 6 18 × 4.5cm cakes

Instructions:
Mix the eggs, sugar and fruit. Add the flour, salt and yeast, then the clarified liquid butter as soon as it has melted.
Leave it in the refrigerator for at least 12 hours.
20
 SYRUP: The fruity steeping syrup really boosts the taste - and sometimes the color - of your cake.
It also has an important part to play in creating a moist texture your customers will love.

BLACKDOWN KESAR AND PASSIFLORA EDULIS VACCINIUM

MEEKER FEMMINELLO PERSIAN CIACULLI
AND ANDORINE ALPHONSO FLAVICARPA MYRTILLUS
RASPBERRY LEMON LIME TANGERINE
BLACKCURRANT MANGO PASSION FRUIT BLUEBERRIES

WATER 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g

SUGAR 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g

FRUIT PURÉE 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g

For 6 18 × 4.5cm cakes

Instructions:
Boil the water, sugar and fruit. Store in the refrigerator.

GLAZES: Fruit glaze is a super-simple recipe that protects cakes and makes them easier
to handle while adding a fruity touch.

BLACKDOWN KESAR AND PASSIFLORA EDULIS VACCINIUM

MEEKER FEMMINELLO PERSIAN CIACULLI
AND ANDORINE ALPHONSO FLAVICARPA MYRTILLUS
RASPBERRY LEMON LIME TANGERINE
BLACKCURRANT MANGO PASSION FRUIT BLUEBERRIES

FRUIT PURÉE 21.5% 322.5g 21.5% 322.5g 21.5% 322.5g 25% 375g 25% 375g 25% 375g 21.5% 322.5g 25% 375g

WATER 14% 210g 14% 210g 14% 210g 14% 210g

CONFECTIONER’S
SUGAR 64.5% 967.5g 64.5% 967.5g 64.5% 967.5g 75% 1125g 75% 1125g 75% 1125g 64.5% 967.5g 75% 1125g

Makes six 18 × 4.5cm cakes

Instructions:
Pour the fruit purée at 40°F (4°C) (and the water, depending on the fruit you use) into the confectioner’s sugar,
mix them together, then blend using an immersion blender until homogeneous. Store in the refrigerator.

21
 Layered
Cake
A cake that is fruity at every level!

Description Adamance’s innovation

A layered cake with the looks and structure How do we add more fruit to these rather unusual
of a dessert. An indulgent recipe that is fruity cakes? We use a combination of two techniques:
and chocolatey at the same time. It combines long-lasting iota gels and fruit ganaches.
chocolate sponge, fruit ganache and a Result:
long-lasting iota gel for extra fruit flavor. • A beautiful, colorful and intense layer
of fruit on top of your cakes
• Indulgent fruit-flavored layers that create
structure between pieces of sponge

Storing
8 to 10 days at room temperature.

To optimize storage:

• Use an airtight box (don’t wrap

the cake in plastic)
• Keep in the refrigerator (40-43°F or 4-6°C)
to slow down the aging process

22
23
24
 Travel-friendly cakes
Layered Cake
ZABL
EE E

FR

LE
F
RE B

Blackdown and Andorine Blackcurrant

EZA

For a 30 × 40cm frame

ST EP 1 Chocolate sponge

420g Valrhona Extra Noir 53% 27.8% Melt the chocolate with the butter, and beat the egg whites
200g Butter 13.2% with the sugar.
Add the yolks to the first mixture while it is still hot (120-130°F or
400g Egg whites 26.5%
50-55°C).
220g Sugar 14.6% Fold in the stiffened egg whites and then add the sifted flour.
200g Egg yolks 13.3% Spread out 750g per 40 × 60cm baking tray and bake at 355°F
75g All-purpose flour 4.6% (180°C) for approx. 8 minutes.

1515g Total weight

ST EP 2 Iota Gel

240g Sugar 40% Mix the sugar and carrageenan iota, then sprinkle the mixture
3g Sosa carrageenan iota 0.5% onto the blackcurrant purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to
357g Blackcurrant purée 59.5%
185°F (85°C), stirring all the while.
603g Total weight Pour out immediately.

ST EP 3 Fruit-Flavored Solution

400g Blackcurrant purée 69% Heat the blackcurrant purée to approx. 75-85°F (25-30°C).
38g Glucose DE 60 6.6% Mix the Sosa konjac with the other ingredients and add it to
the purée, combining the two using a whisk until the konjac
1.15g Sosa Konjac 0.2%
has completely dispersed.
100g Invert sugar 17.6%
38g Water 6.6%

577.15g Total weight

Recipe cntd.

25
 STEP 4 Fruit ganache

575g Blackcurrant solution 47.9% Weigh the fruit solution and check the temperature between
600g Valrhona Equatoriale Noire 50.2% 140 and 160°F (60/70°C). If not, adjust the temperature.
Pour half the liquid over the partially melted chocolate and
23g Valrhona cocoa butter 1.9%
cocoa butter, then wait 2 minutes before mixing. Mix using
1198g Total weight an immersion blender, add the rest of the liquid in 2 batches
and blend thoroughly until your emulsion has a soft, glossy
texture (if the texture still looks like a gel, continue to blend
thoroughly). Check the temperature (if the ganache is too
hot, don’t hesitate to pour it out onto plastic wrap and let it
cool to the desired temperature). Pour out the ganache at a
temperature of 90/93°F (32/34°C).

STEP 5 Assembly

1515g Sponge For a 30 × 40cm frame: Make the chocolate sponge followed
1198g Ganache by the iota gel.
603g Iota Gel
Immediately pour 600g of gel into a 30 × 40cm stainless steel
frame lined with a sheet of guitar paper.
Make sure the gel is level, put in place a sheet of chocolate
sponge cut to the size of the frame and press down lightly.
IOTA GEL
Make the ganache and use 400g to create 3 layers, each one
interspersed with a sheet of sponge.
+ Allow to set for at least 24 hours at 61°F (16°C).
GANACHE
Turn the cakes out, turn them over and cut into pieces.

HOIC

What if we used a different fruit?

C
E
T HE

!
RS

IS YOU

IOTA GEL: Iota gel is an iconic Adamance product for fresh pastries. We have adapted it here
to meet travel-friendly cakes’ preservation needs.

MEEKER BLACKDOWN AND ANDORINE KESAR AND

RASPBERRY BLACKCURRANT ALPHONSO MANGO

SUGAR 40% 240g 40% 240g 40% 240g

CARRAGEENAN
IOTA 0.5% 3g 0.5% 3g 0.5% 3g

FRUIT PURÉE 59.5% 357g 59.5% 357g 59.5% 357g

For a 30 × 40cm frame

Instructions:
Mix the sugar and Sosa carrageenan iota, then sprinkle the mixture onto the fruit purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Pour out immediately.

26
 GANACHE: These fruit ganaches were initially developed in collaboration with Philippe Givre
of L’École Valrhona to provide an impressively intense fruit filling for chocolate bonbons. This
recipe does away with some of ganache’s traditional ingredients to help the fruit flavor shine
through. Its long-lasting properties make it a very helpful solution for your travel-friendly cakes.

MEEKER BLACKDOWN AND ANDORINE KESAR AND

RASPBERRY BLACKCURRANT ALPHONSO MANGO

RASPBERRY-
FLAVORED 45.7% 548.4g
SOLUTION

MANGO-FLAVORED
SOLUTION 48.6% 583.2g
BLACKCURRANT-
FLAVORED 47.9% 574.8g
SOLUTION

ÉQUATORIALE
NOIRE 45.5% 546g 50.2% 602.4g 49.5% 594g

COCOA BUTTER 1.8% 21.6g 1.9% 22.8g 1.9% 22.8g

RASPBERRY
INSPIRATION 6.1% 73.2g

LEMON PURÉE 1% 12g

For a 30 × 40cm frame

Instructions:
Weigh the fruit solution and check the temperature is between 140 and 160°F (60/70°C). If not, adjust the
temperature.
Pour half the liquid over the partially melted chocolates and cocoa butter, then wait 2 minutes before mixing.
(Add lemon juice for the raspberry). Mix using an immersion blender, add the rest of the liquid in 2 batches
and blend thoroughly until your emulsion has a soft, glossy texture (if the texture still looks like a gel,
continue to blend thoroughly).
Check the temperature (if the ganache is too hot, don’t hesitate to pour it out onto plastic wrap and let it
cool to the desired temperature).
Pour out the ganache at a temperature of 90/93°F (32/34°C).

27
 Tigré Cakes
Ultra-fruity and every bit as indulgent!

Description Adamance’s innovation

Tigré cakes have become one of the most Here, we replaced the chocolate chips with
frequently used recipes offered by L’École gellan balls (which bring a brilliant fruity touch),
Valrhona, and they exemplify how simplicity and and the ganache is switched for an all-new
efficiency can go hand-in-hand. Frédéric Bau’s version of our famous iota gel.
initial version used chocolate, but the tigré owes Result:
its success to its contrast of indulgent textures, • Tigré cakes in a range of fruity flavors
with the chocolate chips balancing marvelously • Tigré cakes in vibrant new colors
with the softness of the sponge and the melting
qualities of the ganache.

Storing Potential variations

3 to 6 days at room temperature.

To optimize storage:

• Use an airtight box (don’t wrap

the cake in plastic)
• Keep in the refrigerator (40/43°F or 4/6°C) GELLAN GELLAN
to slow down the aging process PIECES PIECES

+ +
IOTA GEL GANACHE

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30
 Travel-friendly cakes
Tigré Cakes
ZABL
EE E

FR

LE
F
RE B

With Charlotte & Cléry Strawberries

EZA

For 24 7cm round cakes

ST EP 1 Gellan Gum for the Tigré Cakes

37.2g Sugar 15.5% Mix together the sugar and Sosa gellan gum, then sprinkle the
3.6g Sosa gellan gum 1.5% mixture onto the fruit purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to
199.2g Strawberry purée 83%
195°F (90°C), whisking all the while.
240g Total weight Pour into a frame and set aside at 40°F (4°C).

ST EP 2 Tigré Cake Mix

195g Almond flour 27.5% Mix the almond flour and sugar.
195g Sugar 27.5% Gradually add the eggs.
Add the warm melted butter, followed by the sifted flour.
195g Whole eggs 27.5%
Leave it in the refrigerator for at least 12 hours.
100g Butter 14%
25g All-purpose flour 3.5%

710g Total weight

ST EP 3 Iota Gel

144g Sugar 40% Combine the sugar and Sosa carrageenan iota, then sprinkle
1.8g Sosa carrageenan iota 0.5% the mixture onto the strawberry purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to
214.2g Strawberry purée 59.5%
185°F (85°C), stirring all the while.
360g Total weight Store in the refrigerator or mold immediately.

ST EP 4 Assembly

241g Gellan gel For 24 7cm round cakes: Make the gellan gel, the tigré mix
710g Tigré cake mix and the iota gel.
360g Iota Gel
Cut the gellan gel into small cubes (approx. 1cm).
Use a spatula to stir the diced gellan pieces into the tigré
mixture (you need approx. 10g of gel and 30g of mix per cake),
and then use a piping bag to fill the molds with it.
GELLAN Place a sheet of baking paper and a baking sheet over the
PIECES mold while baking.
+ Bake at 340°F (170°C) for approx. 25 minutes.
Once the cakes have cooled, pour about 15g of iota gel into
IOTA GEL
each tigré.

31
 HOIC

What if we did things differently?

C E
T HE

!
RS

IS YOU

Do you prefer your tigré cakes to include a touch of

chocolate? Why not use our gellan balls to add fruit
and color and pour a raspberry fruit ganache onto your
cakes? Combining chocolate and fruit is totally possible!

GELLAN
PIECES

+
FRUIT
GANACHE

HOIC

What if we used a different fruit?

C
E
T HE

!
RS

IS YOU

GELLAN PIECES: Sosa gellan gum’s special properties help you make fruit pieces that withstand
baking once you have mixed them into your cake. These little added ingredients provide flavor,
color and texture. You can also experiment with their shape (forming them into cubes, balls,
triangles, stars and so on).

KESAR &
ALPHONSO
CHARLOTTE BLACKDOWN VACCINIUM
MARA DES BOIS MEEKER FLAVOR COT & GREEN MANGO / CIACULLI
& CLÉRY AND ANDORINE MYRTILLUS
STRAWBERRY RASPBERRY LIDO APRICOT WILLIAMS PEAR PASSIFLORA EDULIS TANGERINE
STRAWBERRY BLACKCURRANT BLUEBERRIES
FLAVICARPA
PASSION FRUIT

SUGAR 15.5% 37.2g 15.5% 37.2g 15.5% 37.2g 28.5% 68.4g 15.5% 37.2g 15.5% 37.2g 16% 38.4g 15.5% 37.2g 15.5% 37.2g

GELLAN GUM 1.5% 3.6g 1.5% 3.6g 2% 4.8g 3.5% 8.4g 2% 4.8g 1% 2.4g 1% 2.4g 2% 4.8g 1% 2.4g

FRUIT PURÉE 83% 199.2g 83% 199.2g 82.5% 198g 34% 81.6g 82.5% 198g 83.5% 200.4g 63% 151.2g 82.5% 198g 83.5% 200.4g

WATER 34% 81.6g

PASSION FRUIT
PURÉE 20% 48g

Makes 24 (diameter 7cm)

Instructions:
Mix the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C) (and the water or
passion fruit, depending on the fruit you choose).
Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.
Pour into a stainless steel frame and set aside at 40°F (4°C).

32
 IOTA GEL: Iota gel is an iconic Adamance recipe used in fresh pastries. Sosa’s carrageenan
iota is a natural gelling agent derived from seaweed and it helps us make soft gels with a fresh
fruit flavor. We have adapted it here to meet travel-friendly cakes’ preservation needs. We
have revised the formula to increase its proportion of sugar, so there is enough to work well at
room temperature, but not so much that it overrides the fruit flavor.

MANGO: KESAR
CHARLOTTE BLACKDOWN & ALPHONSO VACCINIUM
MARA DES BOIS MEEKER FLAVOR COT & GREEN WILLIAMS CIACULLI
& CLÉRY AND ANDORINE PASSION FRUIT: MYRTILLUS
STRAWBERRY RASPBERRY LIDO APRICOT PEAR TANGERINE
STRAWBERRY BLACKCURRANT PASSIFLORA EDULIS BLUEBERRIES
FLAVICARPA

SUGAR 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 30% 108g

POWDERED
GLUCOSE 10% 36g
DE 33

CARRAGEENAN
IOTA 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g

FRUIT PURÉE 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 39.5% 142.2g 59.5% 214.2g 59.5% 214.2g

PASSION FRUIT
PURÉE 20% 72g

Makes 24 (diameter 7cm)

Instructions:
Combine the sugar and Sosa carrageenan iota, then sprinkle the mixture onto the mango (and the passion fruit purée
for mango) at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Pour out immediately.

33
 Basque
cake
Break the rules!

Description Adamance’s innovation

Basque cake is a regional specialty traditionally We have kept this traditional recipe’s special
made of a crispy cake mix filled with pastry features but created a specific gel that means
cream or black cherry jam. But there’s no reason our cakes can use new types of fruit.
why we can’t use other fruits! Result:
• Intense fruit flavor
• A surprisingly diverse range of options
for a traditional cake

Storing
3 to 6 days at room temperature.

To optimize storage:

• Use an airtight box (don’t wrap the cake in plastic)

• Keep in the refrigerator (40/43°F or 4/6°C)
to slow down the aging process

34
35
36
 Travel-friendly cakes
Basque Cake
ZABL
EE E

FR

LE
F
RE B

Ciaculli tangerine
EZA

For 6 12cm round cakes

ST EP 1 Gellan Gel for Basque Cakes

125g Sugar 16% Mix the sugar and Sosa gellan gum, then sprinkle the mixture
3.9g Sosa gellan gum 0.5% onto the fruit purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat
650g Tangerine purée 83.5%
to 195°F (90°C), whisking all the while.
778.9g Total weight Pour into a tray and set aside at 40°F (4°C).

ST EP 2 Basque Cake Dough

165g Butter 16.4% Cream the butter and sugar.

280g Sugar 27.4% Combine the whole eggs and egg yolks and add them to the
first mixture.
100g Whole eggs 9.6%
Add the flour, baking powder and salt.
40g Egg yolks 4% Set aside in the refrigerator, or roll out straightaway and then
425g All-purpose flour 41.8% set aside in the refrigerator.
7.5g Baking powder 0.75%
0.5g Salt 0.05%

1018g Total weight

ST EP 3 Assembly

778.9g Gellan gel for For 6 12cm round cakes: Make the gel and the cake dough.
Basque cakes Roll out the dough to a depth of 4mm, then cut it into two
1018g Basque cake 12cm circles and one 38 × 2cm strip per cake.
dough Place one disk of dough in a 12cm ring. Use a brush to
as needed Egg yolks
moisten its edges so that the pieces are easier to stick
together, then position the dough strip around the edge.
BASQUE Stir the gellan gel until it is homogeneous, then use 130g to
CAKE fill each Basque cake.
MIDDLE Use a brush to slightly moisten the edge of the dough again,
then cover the cake with a second dough round, making sure
to press down lightly to seal everything together.
Glaze with egg yolk, use a fork to create an attractive
pattern on top, prick several times with a knife and bake at
345°F (175°C) for approx. 40 minutes.

37
 Tip
So that your Basque cake tastes like it is just out of the oven,
we recommend reheating it (at 355°F or 180°C for 5 minutes)
about 1 hour before serving.

38
 HOIC

What if we used a different fruit?

C E
T HE

!
RS

IS YOU

BASQUE CAKE MIDDLES: This gel is much less sweet than a jam and made with Sosa gellan
gum. Because we only need to use small quantities depending on the fruit, gellan gum offers a
nice texture and reacts well to baking. It works perfectly with the Basque cake’s crispy crust.

KESAR &
ALPHONSO
CHARLOTTE BLACKDOWN VACCINIUM
MARA DES BOIS MEEKER FLAVOR COT & GREEN WILLIAMS MANGO / CIACULLI
& CLÉRY AND ANDORINE MYRTILLUS
STRAWBERRY RASPBERRY LIDO APRICOT PEAR PASSIFLORA EDULIS TANGERINE
STRAWBERRY BLACKCURRANT BLUEBERRIES
FLAVICARPA
PASSION FRUIT

SUGAR 15.5% 120.9g 15.5% 120.9g 15.5% 120.9g 29% 226.2g 15.5% 120.9g 16% 124.8g 15% 117g 15.5% 120.9g 16% 124.8g

GELLAN GUM 1% 7.8g 1% 7.8g 1.5% 11.7g 3% 23.4g 1.5% 11.7g 0.5% 3.9g 1% 7.8g 1.5% 11.7g 0.5% 3.9g

FRUIT PURÉE 83.5% 651.3g 83.5% 651.3g 83% 647.4g 34% 265.2g 83% 647.4g 83.5% 651.3g 71% 553.8g 83% 647.4g 83.5% 651.3g

WATER 34% 265.2g

PASSION FRUIT
PURÉE 13% 101.4g

For 6 12cm round cakes

Instructions:
Mix the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C) (and the water or
passion fruit, depending on the fruit you choose).
Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.
Pour into a tray and keep at 40°F (4°C).

39
 Because the only
“right” recipe
is the one that For more techniques and fruit recipes,
follow us on instagram @adamance_fruits
works for you and adamance.com

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