Madagascar orange cake
Madagascar: the cradle of some of the world's most extraordinary flavours. Our Single Origin Chocolate Madagascar is one of them: it has sweet with fruity flavours yet also an intense cocoa taste. This cake balances sweetness (in the compote) with spiciness (in the ganache) and strong cocoa flavours (in the cake and glaze).
- Level:
-
Medium
Orange compote
Ingredients: Orange compote
-
Q.S.water
-
490 gorange(s)
Preparation: Orange compote
Boil oranges for 20 minutes and then dice them.
Ingredients: Orange compote
-
490 gcaster sugar
-
15 glemon juice
Preparation: Orange compote
Add and leave to rest in refrigerator for 24 hours. Boil to 104°C.
Almond Chocolate Cake
Ingredients: Almond Chocolate Cake
-
430 gNPN-AL2B
-
210 gegg yolks
-
150 gwhole egg(s)
Preparation: Almond Chocolate Cake
Mix together.
Ingredients: Almond Chocolate Cake
-
250 gegg white
-
200 gcaster sugar
Preparation: Almond Chocolate Cake
Whip together.
Ingredients: Almond Chocolate Cake
-
100 gbutter
Preparation: Almond Chocolate Cake
Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture.
Ingredients: Almond Chocolate Cake
-
100 gA.P. flour
-
6 gbaking powder
-
50 gcocoa powder
Preparation: Almond Chocolate Cake
Mix into previous mixture, followed by the remaining egg white mixture.
Orange compote (1:5 ratio to the whole cake batter) Mix in, pour into cake moulds and bake at 170°C for 40 to 45 minutes.
Spicy Madagascar Ganache
Ingredients: Spicy Madagascar Ganache
-
448 gcream
-
5 gstar anise
-
5 gdried cloves
Preparation: Spicy Madagascar Ganache
Heat together, cover with a lid and leave to infuse at ambient temperature for 4 hours. Then sieve.
Ingredients: Spicy Madagascar Ganache
-
54 gpowdered glucose
-
54 ginvert sugar
Preparation: Spicy Madagascar Ganache
Add to previous mixture and heat up to 60°C.
Ingredients: Spicy Madagascar Ganache
Preparation: Spicy Madagascar Ganache
Pour previous mixture onto chocolate and emulsify. Bring down to 40°C.
Ingredients: Spicy Madagascar Ganache
-
99 gbutter
Preparation: Spicy Madagascar Ganache
Soften and mix in.
Cocoa Nib Glaze
Ingredients: Cocoa Nib Glaze
-
740 g
Preparation: Cocoa Nib Glaze
Melt at 45°C.
Ingredients: Cocoa Nib Glaze
-
250 gsunflower oil
-
400 gFMD-P1336
Preparation: Cocoa Nib Glaze
Add and mix well.
Ingredients: Cocoa Nib Glaze
-
250 gNIBS-S502
Preparation: Cocoa Nib Glaze
Mix in.
Finishing and assembly:
Place the almond chocolate cake on its side and cut it lengthwise into three pieces. Cover the bottom piece with a layer of spicy Madagascar ganache, place the second piece of cake on top and cover it with another layer of spicy Madagascar ganache. Then place the third piece of the cake on top and cover the whole with cocoa nib glaze. Finish by decorating the cake to the taste.
Comments