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CITRUS CARAMÉLIA CAKE
 

CITRUS CARAMÉLIA CAKE

 An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 10 cakes
Difficulty: Easy
 
 

INGREDIENTS

Citrus Cake:
1 ea lime zest
1 ea lemon zest
1 ea orange zest
1 ea mandarin zest
310g sugar
245g eggs
2g fine salt
135g heavy cream
240g all-purpose flour
4g baking powder
90g butter

Citrus Punch:
135g sugar
100g water
100g lime juice
100g orange juice

Jivara 40% Orange Ganache:
120g heavy cream
20g acacia or orange honey
180g Jivara 40%
1 ea orange zest

Caramélia 36% Mounted Ganache:
150g heavy cream
15g acacia honey
15g glucose (optional)
220g Caramélia 36%
410g heavy cream

Caramélia 36% Icing Shell:
400g Caramélia 36%
80g grape seed oil

 

INSTRUCTIONS

 
Citrus Cake:
  • Zest the citrus fruits on the sugar then mix.
  • Add whole eggs without blanching then mix. Add salt and cream. Sift the flour with the baking powder and add to the mixture.
  • Melt the butter in order to incorporate it into the mixture.
  • Using a piping bag, garnish ¾ into circular silicone molds. Place a baking paper on top then a plate so that the cake does not expand during baking.
  • Bake for about 15-20 minutes at 180°C in a ventilated oven.
 
Citrus Punch:
  • Bring the water and sugar to a boil.
  • Add the juices and set aside in the fridge.
 
Jivara 40% Orange Ganache:
  • Zest the orange in the cream, heat and let infuse covered for 10 minutes. Sift.
  • Add honey and heat again.
  • Gradually pour the preparation over melted Jivara 40% chocolate. Mix using an immersion blender.
  • Use immediately.
 
Caramélia 36% Mounted Ganache:
  • Heat the 150g of cream with the honey and glucose. The glucose is optional.
  • Pour over the melted Caramélia 36%. Add the 410g of cold cream. Mix using an immersion blender.
  • Cover and reserve overnight in the refrigerator.
 
Caramélia 36% Icing Shell:
  • Melt the Caramélia 36% chocolate at 40°C and add the grape seed oil. Use at around 35°C.
Assembly and Finishing
  • Once cooled, unmold then immerse the cakes for a few moments in the citrus punch. Drain and reserve for 1 hour in the freezer. Then dip the base in icing. Reserve.
  • When the Jivara 40% Orange Ganage is made, pour it immediately into the hollow of the circles. Put it in the refrigerator and let it crystallize.
  • Mix the Caramélia 36% ganache using a whisk. On each cake, place a beautiful rosette of ganache using a pastry bag fitted with a fluted nozzle.