Ingrédients
Eggs – 88 g
Sugar – 200 g
Les Vergers Boiron blackcurrant purée – 130 g
Type 405 flour – 215 g
Blackcurrant powder – 25 g
Baking powder – 6 g
Salt – 2 g
Melted butter – 84 g
Beat the eggs, sugar, and blackcurrant purée.
Stir in the dry ingredients.
Add the melted butter and mix.
Let the dough rest for 12 hours in the refrigerator.
Fill the molds 3⁄4 full, close the lids, and bake in a preheated oven at 145°C for about 45 minutes.
Allow to cool slightly, then soak thoroughly.
Remove from the molds once completely cooled and freeze.
Allow the travel cake to thaw.
Whip the bergamot whipped cream and pipe it using a Saint-Honoré nozzle.
Decorate with chocolate, lemon zest, and purple Shiso cress.
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