Cake No 56

NO 56 CAKE 56

A classic, elegant chocolate cake with a mandarine-citrus twist, perfect for any special occasion. Chocolate sponge cake, praline sauce, velvet tangerine cremeux and chocolate-manadarine mousse is definitely an interesting combination of flavours.

RecipePhoto

Used products and decorations

CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

CHOCOLATE SPONGE CAKE (3 X Ø16 CM)
Ingredients:
60 gButter
20 gIcing sugar
3 gBaking powder
1 gSalt
60 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
60 gEgg yolks
90 gEgg whites
80 gSugar
60 gPlain flour
Preparation:

Whip the butter with the sugar and salt. Slowly add the yolks. Mix with the melted chocolate. Whisk the whites with the sugar and add to the first mixture, gently stirring. Finally, add the flour with the baking powder. Pour into 3 baking rings Ø 16 cm and bake for 20 minutes at 160°C.

PRALINE SAUCE (3 X Ø14 CM)
Ingredients:
200 gRoasted almond and hazelnut praline paste 60% Barima Artisanal (code 6142)
120 gCream (32% fat)
Preparation:

Blend the cream with the paste and mix carefully until smooth. Squeeze into 3 baking rings 14 cm using a piping bag. Freeze

TANGERINE CREMEUX (3 X Ø16 CM)
Ingredients:
160 gCanned tangerines
160 gCream (35% fat)
160 gEgg yolks
10 gGelatine
40 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
120 gButter
25 gConcentrated tangerine paste
Preparation:

Make a tangerine puree using hand blender and bring it to boil together with the cream. Whisk the yolks and combine with the boiled mixture, then heat it up to 80°C. Add the chocolate, dissolved gelatine and finally cold butter. Stir until the butter is melted. Put the frozen praline sauce into 3 baking rings 16 cm and pour the cremeux on it. Freeze

TANGERINE JELLY (3 X Ø16 CM)
Ingredients:
350 gCanned tangerines
15 gGelatine
8 gConcentrated tangerine paste
Preparation:

Make a tangerine puree using hand blender and bring it to boil. Add dissolved gelatine and tangerine paste. Pour onto the cremeux and praline sauce and freeze.

CHOCOLATE AND TANGERINE MOUSSE (3 X Ø18 CM)
Ingredients:
240 gCream (30% fat)
85 gEgg yolks
40 gSugar
13 gGelatine
30 gConcentrated tangerine paste
240 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
480 gWhipped cream (30% fat)
Preparation:

Heat the cream, add the yolks with the sugar and then heat it up to 85°C again. Strain, then add the dissolved gelatine and the tangerine paste and blend it with the chocolate. Once cooled to 30°C, gently mix with the whipped cream.

Decoration

Velly spray brown Barima Artisanal (code AP0379BR)
Cones dark Barbara Decor (code 3366587)
Pearly colouring in powder gold Barima Artisanal (code AP00010R)

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