Travel Cake with Chocolate Filling

Preparation Method

Remove the eggs from the refrigerator in advance to bring them to room temperature. Whip the butter with powdered sugar for 6–8 minutes until light and airy. Add the hazelnut paste and mix thoroughly until completely smooth.

Add the eggs gradually, in several additions, emulsifying well after each one. Sift the flour together with the baking powder, add to the batter, and gently mix at low speed.

Grease the mold with butter and fill it approximately ⅔ full with batter. Bake at 170°C for 35–40 minutes until done. After baking, allow the cake to cool completely. Optionally, lightly soak with sugar syrup.

Filling

Melt the dark chocolate, combine with the hazelnut praline, and mix until smooth. Add popping candy and gently fold in. Pipe the filling into the center of the cake using a piping bag and chill to stabilize.

Coating

Melt the chocolate, add vegetable oil, and emulsify well. Stir in chopped hazelnuts. Place the cake on a wire rack and evenly coat with the glaze.

Storage

It is recommended to store the travel cake in an airtight container to preserve freshness, texture, and aroma for as long as possible.