Home · Recetas · Texturizing · Tigré Cakes With Charlotte & Cléry Strawberries

Tigré Cakes With Charlotte & Cléry Strawberries

Today, we share a recipe from Adamance brand, taken directly from their special recipe book: Travel-friendly fruit cakes. These Tigré Cakes With Charlotte & Cléry Strawberries offer a refreshing and delicious alternative that breaks away from the traditional molds of travel cake creations

Why travel-friendly fruit cakes? Traditionally, this type of product revolves around the same three flavours: lemon, orange, and raspberry. Furthermore, the most commonly used techniques—such as candying, compotes, or jams—often overcook the fruit, resulting in overly sweet products that lack the natural intensity of flavour.

The goal of this recipe collection is clear: to intensify real fruit flavor, diversify the varieties used, and offer new travel cake concepts to your customers. To achieve this, Adamance focuses on strawberries like Charlotte and Cléry, chosen for their aromatic richness and fresh profile.

On the technical side, the recipe incorporates gellan gum, a gelling agent that helps achieve precise textures while preserving the true taste of the fruit, with no excessive sugar or cooking.

Tigré Cakes With Charlotte & Cléry Strawberries

For 24 7cm round cakes: Make the gellan gel, the tigré mix and the iota gel.

Ingredients

Tigré Cakes With Charlotte & Cléry Strawberries
- 241g -
  Gellan Gum for the Tigré Cakes
- 710g -
  Tigré Cake Mix
- 360g -
  Iota gel
Gellan Gum for the Tigré Cakes
- 37,2g -
  Sugar
- 3,6g - Gellan gum
- 199,2g -
  Strawberry purée
Tigré Cake Mix
- 195g - Almond flour
- 195g -
  Sugar
- 195g -
  Whole eggs
- 100g -
  Butter
- 25g -
  All-purpose flour
Iota gel
- 144g -
  Sugar
- 1,8g - Pro pannacotta (iota)
- 214,2 g -
  Strawberry purée

Prepared by

Gellan Gum for the Tigré Cakes
1. Mix together the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C)
2. Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.
3. Pour into a frame and set aside at 40°F (4°C).
Tigré Cake Mix
1. Mix the almond flour and sugar.
2. Gradually add the eggs.
3. Add the warm melted butter, followed by the sifted flour.
4. Leave it in the refrigerator for at least 12 hours.
Iota gel
1. Mix the sugar and the Pro-Pannacota, pour in rain over the fruit puree at 4 °C.
2. Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while
3. Store in the refrigerator or mold immediately
Final Assembly
1. For 24 7cm round cakes: Make the gellan gel, the tigré mix and the iota gel. Cut the gellan gel into small cubes (approx. 1cm)
2. 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.
3. Place a sheet of baking paper and a baking sheet over the mold while baking.
4. Bake at 340°F (170°C) for approx. 25 minutes.
5. Once the cakes have cooled, pour about 15g of iota gel into each tigré.