Ginger Bread Cake Orange Mandarin

Ginger Bread Cake Orange Mandarin
Medium
Makes: 2 cakes
  • Good to go
  • High profit
  • Good for freezing
Get ready to embrace the festive spirit with a cake that combines the zesty freshness of mandarins, the exotic allure of passion fruit, and the creamy delight of Cacao Barry Zéphyr™ White Chocolate. This Christmas cake is a symphony of seasonal flavors and aromatic spices that will delight your taste buds and add a touch of elegance to your holiday celebrations.
Get ready to embrace the festive spirit with a cake that combines the zesty freshness of mandarins, the exotic allure of passion fruit, and the creamy delight of Cacao Barry Zéphyr™ White Chocolate. This Christmas cake is a symphony of seasonal flavors and aromatic spices that will delight your taste buds and add a touch of elegance to your holiday celebrations.
Shelf life:
3 days at 4 C
Conservation:
Fridge at 4 C
Containing: 5 Components
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Featured Ingredients

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Demonstration video<span>Ginger Bread Cake Orange Mandarin</span>
Demonstration videoGinger Bread Cake Orange Mandarin

Ginger bread cake

Ingredients

  • 146 g
    water
  • 66 g
    sugar
  • 146 g
    honey
  • 100 g
    All purpose flour
  • 46 g
    Buckwheat flour
  • 4 g
    powdered allspice
  • 3 g
    baking soda
  • 4 g
    baking powder
  • 6 g
    lemon zest
  • 6 g
    lime zest
  • 6 g
    orange zest
  • 1 g
    fine salt
  • 4 g
    star anise
  • 91 g
    butter

Preparation

  1. Boil the water + sugar + honey +zests + star anis
  2. Stop and let infuse all night
  3. the day after sift the liquid
  4. Mix the two flours + backing soda + salt + backing powder
  5. add the liquid infused and mix well
  6. Add the melted butter
  7. Do not emulsify
  8. let rest in the fridge 12 hours
  9. Pour 300 g on Silikomart mold ref. Paris 550
  10. Cook at 170 C during 25 mn

Tools

  • Whisk
  • Piping Bag
  • Bowl (s)
  • Spatula(s)
  • Eclair silicone mold Silikomart SF236
  • Sifter
  • Non-stick pan

Zéphyr white chocolate orange ganache

Ingredients

Preparation

  1. Boil the cream with the cocoa butter
  2. Pour on top of the white chocolate and allspice
  3. Add the orange juice and zest
  4. Mix with an emulsion blender
  5. let cristallyse before using ( minimun 12 hours )

Tools

  • Saucepan
  • Bowl(s)
  • Hand blender
  • Spatula(s)

Allspices crumble

Ingredients

  • 80 g
    butter
  • 100 g
    demerara sugar (1)
  • 100 g
    flour
  • 2 g
    Maldon salt
  • 4 g
    powdered allspice

Preparation

  1. Mix the ingredients together
  2. When you obtain a crumble pour into a tray
  3. Cook at 160 C
  4. Let cool down

ASSEMBLY

  1. Take the cold cake
  2. Put the passion marmelade into the cavity
  3. Pipe the Zephyr ganache on top
  4. Put into the freezer just a few minutes
  5. Dip into the zephyr caramel glaze
  6. Decorate with orange confit and star anise

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