Where does the name come from?
Historically, these cakes were made to accompany long journeys, often by boat, train or stagecoach. The aim was to create a cake that was not fragile, that could withstand a little shaking, and that kept well, at least for several days, and didn't need to be put in the fridge.
Characteristics of a travel cake :
To meet all these requirements, travel cakes have certain compositional imperatives:
- They contain no cream (in the sense of crème pâtissière or chantilly, for example), nor fresh fruit, which would not last the desired several days.
- They often have a dense or fluffy texture that enables them to remain pleasant without drying out quickly.
- They generally contain a low water content to limit the risk of mold and extend their shelf life.
- They are often simple in shape, typically cake-shaped, rectangular and elongated.
Classic ingredients:
Travel cake recipes are generally quite simple, using classic ingredients:
- butter, sugar, eggs, flour
- Sometimes enriched with dried fruit (almonds, hazelnuts, pistachios), candied fruit or spices.
- Some recipes include alcohol, such as rum or Grand Marnier, for added flavor and preservation.
Some examples of travel cakes:
- All cakes: chestnut, clementine, chocolate, hazelnut and orange, ...
- Roasted almond cake
- Oatmeal walnut cake
- Leopard cake
- Gingerbread
- And many more...
In a nutshell: "Gâteau de voyage" is a lovely French gastronomic term, referring to long-lasting, easy-to-carry cakes that you can take with you on a trip.
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