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Melo cakes
Enjoy these delicious homemade Melo Cakes with a crispy bottom, soft filling and chocolate finish.
- Total time
- 24 h
- Ingredients
- 15
Ingredients
Almond dough
- 250 g flour
- 175 g butter
- 90 g icing sugar
- 30 g ground almonds
- 75 g eggs
- 1/2 vanilla stick
- 2 g fleur de sel
Sugar water for filling
- 270 g sugar
- 80 g water
- 90 g trimoline
Basis for filling
- 20 g gelatine powder
- 100 g water
- 120 g honey (or trimoline)
- 1/2 vanilla pod
Finish
- Milk chocolate (or dark chocolate. Tempered!)
Steps
Almond dough
- Mix the flour, butter, vanilla and salt.
- Add the rest of the ingredients.
- Mix until homogeneous
- Let stiffen in the fridge.
- Roll out to 3mm thick and cut out rounds 4 cm in diameter.
- Bake at 210°C
- After cooling, place on a tray lined with kitchen paper.
- Secure them to the kitchen paper with a little chocolate.
- Brush the top with some chocolate, spreading it evenly.
Filling
- Let the gelatine powder and water set in the Kenwood bowl.
- Once the gelatine has set, add the honey and vanilla to the Kenwood bowl.
- Boil the sugar, water and trimoline to 112°C.
- At 112°C, pour the sugar mixture into the gelatine, vanilla and honey.
- Immediately whisk the mixture vigorously in the Kenwood until it reaches a firm consistency. (may take several minutes)
- Put the mixture in a piping bag with a size 10 plain nozzle and pipe a generous rounded mound onto each biscuit.
- Let stiffen in the fridge
Finish
- Then dip the Melo Cakes into melted milk chocolate.
source and inspiration - Rudi Van Eenooge - CVO Gent - Simple Chocolate Course