Fruit Recipes
Modern Tangerine Cake
180minutes
6serves
difficulty
Preparation
For the cigarette wafers
1
Whisk the soft butter with the icing sugar, add the egg whites and finally the flour.
2
Place the mixture in a pastry bag and draw polka dots on a baking tray covered with baking paper and place it in the freezer.
For the cocoa biscuit dough
1
Beat the egg yolks with the sugar in a bowl until frothy and white; add the sifted flour, cocoa and baking powder.
2
Stir until well blended and smooth. Stir in the stiffly beaten egg whites, stirring it from top to the bottom, without letting the mixture come apart.
3
Take the baking tray from the freezer and pour in the mixture, levelling it out with a spatula until you have a 16x32cm rectangle.
4
Bake at 180°C for about 15 minutes.
5
When cooked, turn the biscuit dough out onto a clean cloth sprinkled with caster sugar so that it does not stick.
6
Allow to cool and then cut out strips that are 6cm high.
For the white chocolate and tangerine Bavarian cream
1
Place the gelatine sheets in a bowl with cold water to soften them.
2
Mix the egg yolks with the sugar in a bowl and pour in the 3moretti tangerine juice, stirring.
3
Cook the cream in a bain-marie or over a very low heat, stirring constantly, until it reaches a temperature of 82°C (the cream must not boil).
4
Turn off the heat, add the squeezed gelatine sheets and stir. Add the chopped white chocolate and melt, stirring until the mixture becomes smooth.
5
Allow to cool and then gently add the whipped cream.
6
Pour the white chocolate Bavarian cream into a 20cm ring.
7
Place in the freezer and allow to harden.
For the dark chocolate Bavarian cream
1
Place the gelatine sheets in a bowl with cold water to soften them.
2
Heat just 1/4 of the 3moretti tangerine juice with the sugar in a small saucepan.
3
Add the well-drained gelatine, stir, switch off and add the rest of the juice.
4
Allow to cool.
5
Pour the jelly into a 16cm ring and place in the freezer to freeze.
How to assemble it
1
Take the ring with the white chocolate Bavarian cream and 3moretti tangerine out of the freezer.
2
Line the edges with the biscuit pastry, pour half of the dark chocolate Bavarian cream inside, insert the disc of frozen 3moretti tangerine jelly and then pour in the remaining dark chocolate Bavarian cream.
3
Cover with the remaining biscuit dough that you have cut into cubes.
4
Put everything back in the freezer and freeze it.
5
Then remove the cake from the ring and store it in the refrigerator.
6
Decorate with little chocolate trees.
Ingredients
For the cigarette wafers
30 g butter30 g flour30 g icing sugar30 g egg white
For the cocoa biscuit dough
115 g sugar45 g flour15 g cocoa3 eggs1/2 tsp. of baking powder
For the jelly
200 ml 3moretti tangerine juice 20 g sugar4 g gelatine (2 sheets of gelatine)
For the white chocolate and tangerine Bavarian cream
250 ml 3moretti tangerine juice250 ml cream100 g white chocolate20 g sugar6 g gelatine (3 sheets of gelatine)2 egg yolks
For the dark chocolate Bavarian cream
250 ml milk250 ml cream100 g 50% dark chocolate20 g sugar6 g gelatine (3 sheets of gelatine)2 egg yolks
