{"id":70582,"date":"2026-08-19T07:00:00","date_gmt":"2026-08-19T05:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=70582"},"modified":"2026-08-06T09:45:33","modified_gmt":"2026-08-06T07:45:33","slug":"cake-de-nabius","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/cake-de-nabius\/","title":{"rendered":"Cake de Nabius"},"content":{"rendered":"\n

Aquesta recepta forma part del llibre Pastissos de Viatge 2.0<\/a><\/em> del nostre aliat Adamance<\/em>, el segon lliurament d’una col\u00b7lecci\u00f3 que continua explorant els l\u00edmits del format m\u00e9s pr\u00e0ctic de la pastisseria de botiga. Si no coneixeu el concepte, el past\u00eds de viatge<\/strong> \u00e9s aquell que es conserva m\u00e9s temps que un past\u00eds fresc, pot mantenir-se a temperatura ambient, resisteix el transport sense risc de fer-se malb\u00e9, \u00e9s f\u00e0cil de menjar i no cont\u00e9 nata. Un cl\u00e0ssic que en aquest llibre troba noves dimensions t\u00e8cniques i creatives. <\/p>\n\n

Nicolas Pierot i Llyod Hamon,<\/strong><\/em> autors d’aquesta recepta, ho expliquen amb honestedat:<\/p>\n\n

“Quan vam tastar el cake de fruita del primer llibret, vam quedar impressionats, per\u00f2 ens semblava que amb algunes fruites li faltava alguna cosa per tenir la intensitat fruitera que esper\u00e0vem.”<\/em><\/p>\n\n

Una observaci\u00f3 t\u00e8cnica precisa que obre la porta a una soluci\u00f3 brillant en la seva simplicitat.<\/p>\n\n

La soluci\u00f3: rallar la gellan fruitada<\/h2>\n\n

La resposta no va arribar d’una t\u00e8cnica complexa ni d’una nova formulaci\u00f3 elaborada. Va arribar d’una idea inesperadament directa: <\/p>\n\n

“Rallar els interiors de gellan del primer llibret a la massa de cake de fruita! \u00c9s molt senzill i r\u00e0pid, per\u00f2 permet tenir un resultat espectacular.”<\/em><\/p>\n\n

El proc\u00e9s \u00e9s el seg\u00fcent<\/strong>: es prepara la massa de cake de fruita, el sirop d’emmapat calent, el glasat i la gellan fruitada de nabius. Una vegada gelificada i ferma, la gellan es ralla directament \u2014com si fos formatge o xocolata\u2014 i els fragments resultants es pesen i s’incorporen a la massa del cake abans de l’enfornat. <\/p>\n\n

Goma Gellan: l’ingredient que fa possible el rallat<\/h2>\n\n

La clau t\u00e8cnica d’aquesta elaboraci\u00f3 \u00e9s la nostra Goma Gellan. Aquest gelificant d’alta resist\u00e8ncia t\u00e8rmica genera gels ferms, nets i de textura compacta que, una vegada freds, poden manipular-se f\u00edsicament \u2014incl\u00f2s el rallat\u2014 sense perdre la seva integritat. <\/p>\n\n

A difer\u00e8ncia d’altres gelificants que produeixen gels m\u00e9s tous o el\u00e0stics, la Goma Gellan genera una estructura prou r\u00edgida per ser rallada amb un rallador convencional, generant fragments de gel fruitat que mantenen la seva forma, el seu color i el seu sabor dins de la massa durant l’enfornat.<\/p>\n\n

Aquest comportament en cocci\u00f3 \u00e9s fonamental: la gellan rallada no es fon completament en el cake. Mant\u00e9 fragments visibles de fruita concentrada que, en tallar el cake, revelen un interior de colors intensos i una distribuci\u00f3 irregular de sabor que genera sorpresa en cada llesca. Cada mos \u00e9s diferent. Cada tall, una imatge distinta. <\/p>\n\n

El resultat: un cake culminat<\/h3>\n\n
\n

Un cake m\u00e9s intens gr\u00e0cies a un joc de colors i de textures amb la gellan rallada. La combinaci\u00f3 de les dues t\u00e8cniques permet tamb\u00e9 fer cakes amb dos sabors i dos colors, la qual cosa duplica les possibilitats creatives. Veritablement, tenim la impressi\u00f3 de tenir un cake culminat, el que ens agradaria comprar a un artes\u00e0 o degustar en un tea time.” \u2014 <\/em>Nicolas Pierot i Llyod Hamon<\/em>.<\/strong><\/p>\n<\/blockquote>\n\n

El Cake de nabius <\/strong>no \u00e9s nom\u00e9s un cake de fruita amb m\u00e9s sabor. \u00c9s una nova manera d’entendre la intensitat en pastisseria: no a trav\u00e9s de m\u00e9s sucre, m\u00e9s aroma o m\u00e9s colorant, sin\u00f3 a trav\u00e9s de la textura. La gellan rallada actua com a bosses concentrades de fruita real dins de la massa, generant punts de sabor intens que contrasten amb la molla del cake i creen una experi\u00e8ncia de degustaci\u00f3 en capes. <\/p>\n\n

El resultat visual \u00e9s igualment impactant. En tallar, els fragments de gel de nabiu \u2014en aquest blau-morat profund caracter\u00edstic\u2014 contrasten amb la massa del cake en un patr\u00f3 irregular i natural que cap colorant artificial podria replicar. \u00c9s la fruita mateixa la que pinta l’interior del past\u00eds. <\/p>\n\n

Conservaci\u00f3 i format professional<\/h3>\n\n

Aquest cake es conserva a temperatura ambient durant 8 a 10 dies aproximadament<\/strong>, la qual cosa el converteix en un producte ideal per a pastisseria de botiga, comandes en l\u00ednia, regals gastron\u00f2mics o qualsevol context on la vida \u00fatil del producte sigui un factor rellevant. La recepta est\u00e0 formulada per a 6 cakes de 18 \u00d7 4,5 cm<\/em>, amb 240 g per unitat, un format de porci\u00f3 individual que facilita tant la venda com el transport. <\/p>\n\n

La t\u00e8cnica de la gellan rallada no est\u00e0 limitada al nabiu: pot aplicar-se amb qualsevol fruita i combinar-se amb masses de diferent color i sabor, multiplicant les possibilitats creatives sense afegir complexitat al proc\u00e9s. Dues fruites, dos colors, un sol cake. Les combinacions s\u00f3n infinites. <\/p>\n\n

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