John Myers
Contents
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Ingredients
The biscuit for the 20s shape
- 3 Eggs - Hilde delivers promptly
- 120 g Sugar
- 3 tbsp Warm water
- 120 g Flour
- 0,5 tsp Baking powder
- 1 pinch Salt
The filling
- 150 ml Cream 30% fat
- 0,5 Grated tonka beans
- 200 g Dark couverture
- 2 Oranges fresh
- 2 tbsp Bitter orange jam *
- Cake or cake decoration
Instructions
- Separate the eggs and beat the yolks with sugar and water until they are very light-colored.
- Beat the egg whites until stiff and carefully fold into the egg mixture along with the flour, baking powder and salt.
- Put the dough in a greased and crumbled pan and bake at 160 degrees for about 25 minutes until golden.
- Let the cake base cool down and then cut in half
- Cut one half into cubes and set aside.
- First spread the orange jam on the other half and then cover it with orange wedges. It's better to cut fillets from the oranges, but I was too lazy for that this time. You can also use canned mandarins instead of oranges.
- Whip the cream until stiff and grate the tonka bean into it.
- Melt 8,100 grams of the couverture in a water bath. (As soon as you notice that the chocolate is liquefying, take the pan off the stove and melt the whole couverture while stirring. It can only tolerate temperatures up to 38 degrees)
- Mix the cream with the chocolate and pour over the biscuit cubes. Carefully fold in, because the structure of the cubes should be preserved.
- Now distribute this mixture in a dome shape over the oranges and let it set in the refrigerator.
- Melt the remaining 100 grams of the couverture in a water bath, as above, and cover the dome with it. As soon as the chocolate is set, decorate the cake as you wish.
- * Link to supply: Bitter orange jam - Revised on January 3rd, 2017
Nutrition
Serving: 100gCalories: 358kcalCarbohydrates: 57.6gProtein: 6.3gFat: 11.2g
