Melo Cakes

Enjoy these delicious homemade Melo Cakes with a crunchy base, soft filling and chocolate finish.
Total Time: 1 day
Course: Dessert
Cuisine: Belgian
Keyword: Belgian desserts, Chocolate kisses, Melo Cake
Servings: 90 St
Calories: 75kcal

Ingredients
 

Almond dough

  • 250 Gr flower
  • 175 Gr butter
  • 90 Gr icing sugar
  • 30 Gr almond powder
  • 75 Gr eggs
  • 1/2 vanilla pod
  • 2 Gr Fleur de Sel

Sugar water for filling

  • 270 Gr sugar
  • 80 Gr water
  • 90 Gr Trimoline

Base for filling

  • 20 Gr gelatin powder
  • 100 Gr water
  • 120 Gr honey (or trimoline)
  • 1/2 vanilla pod

Finishing

  • Milk chocolate (or dark chocolate. Tempered! )

Instructions

Almond dough

  • Mix the cream, butter, vanilla and salt.
  • Add the rest of the raw materials.
  • Mix until homogeneous
  • Leave to set in the fridge.
  • Roll out to 3mm thick and cut out circles of 4 cm diameter.
  • Bake at 210°C
  • After cooling, place on a tray lined with paper towels.
  • Attach them to the paper towel with a little chocolate.
  • Brush the top layer with some chocolate and smooth open with a brush

Stuffing

  • Allow the gelatin powder and water to set in the Kenwood pot.
  • After setting the gelatin, add the honey and vanilla to the Kenwood jar.
  • Boil the sugar, water and trimoline to 112°C.
  • At 112°C, pour the sugar mixture into the gelatine, vanilla and honey.
  • Immediately beat the mixture firmly in the Kenwood until it has a firm consistency. (may take several minutes)
  • Put the mixture in a piping bag (solid 10) and pipe the cookie nicely full and round.
  • Let it stiffen in the fridge

Finishing

  • Then, submerge the Melo Cakes in melted milk chocolate.

Voedingswaarden

Calories: 75kcal

source and inspiration – Rudi Van Eenooge – CVO Ghent – Simple Chocolate Course

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top