Atoti Finger Travel Cake Recipe
Travel cakes

Atoti Finger

Made with Jivara 40%

5 steps

Recipe Step by Step


Chocolate Almond Cake

880g JIVARA 40%

240g European-style butter


200g egg yolks

1000g egg whites

340g sugar

Melt the couverture and the butter at 50°C (122°F).

Soften the almond paste by gradually adding the eggs. Mix well, without beating.

Finish by adding the melted chocolate and butter mixture. Meanwhile, whip the egg whites with the sugar until the mixture forms stiff peaks.

Use a rubber spatula to mix a little of the whipped egg into the first mixture, then gently fold in the remaining egg whites. Pour into a mold and bake in a convection oven at 180-190°C (356-374°F).


Whipped JIVARA Ganache

385g heavy cream 36%

45g invert sugar

45g glucose

520g  JIVARA 40%

960g heavy cream 36%

Bring the first quantity of cream to a boil with the glucose and invert sugar.

Slowly pour the boiling mixture onto the chopped chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway.

Continue gradually adding the liquid, taking care to preserve this texture.

Blend to perfect the emulsion.

Add the remaining chilled cream and blend again.

Place in the refrigerator and leave to set at 17°C (63°F), overnight if possible. Whip before using.


Raspberry Confit

680g raspberry purée

115g glucose

115g sugar

10g pectin NH

Heat the fruit purées and the glucose to 40°C (104°F), then add the sugar mixed with the pectin.

Bring to a boil and set aside in the refrigerator.


JIVARA Crispy Glaze

60g grape seed oil

590g JIVARA 40%

105g crispy wheat flake cereal

Melt the couverture and the oil at 35°C (95°F) and add the crispy wheat flake cereal.

Keep at the same temperature for glazing and then leave to set in the refrigerator.


ABSOLU Spray Glaze

Bring the ABSOLU CRISTAL to a boil with the water.

Spray immediately at 80-90°C (176-194°F).

Assembly and finishing

Atoti Finger Travel Cake Recipe

The night before, prepare the Whipped Jivara Ganache and the Raspberry Confit.

Make the Chocolate Almond Cake and use 750g per 40 x 60 cm baking sheet.

Bake at 180°C (356°F) for around 15 minutes.

Whip the ganache, taking care to maintain a smooth and creamy texture.

Place a first layer of cake in a 40 x 60 cm frame and then add 640g of ganache.

Cover with a second layer of cake, ensuring the assembly is even.

Add 240g of ganache and blast freeze.

Whip the chilled Raspberry Confit and place 800g on top of the assembly.

Blast freeze.

Repeat the layers in reverse order so the cake is symmetrical: add 240g ganache, a third layer of cake, 640g of ganache and then finish with a fourth layer of cake.

Blast freeze.

Unmold the cake and cut into five strips 11 cm long.

Cut these into 3.5 cm lengths and spray the tops with the Absolu glaze.

Partially dip the cakes in the Crispy Glaze.