John Myers
Contents
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Ingredients
- 1 Sponge cake light *
- 150 g White couverture
- 2 Oranges fresh
- 100 ml Cream 30% fat
- 250 g Mascarpone
- 2 tbsp Sugar
- 2 sheet Gelatin white
- Juice of one lemon
- 6 Chocolate ornaments
Instructions
- Divide the sponge cake base and place the cake ring around one half.
- Crush the couverture and melt it in a water bath. As soon as it starts to dissolve, take back the energy and stir with a small spoon until all the chunks are gone.
- Now distribute the liquid couverture on the cake base.
- Peel the oranges so that the white skin is also removed and remove the fillets. Catch the juice in the process. Put the orange fillets in a colander and set the juice aside.
- Put three fillets on their side and spread the rest on top of the chocolate.
- Whip the cream and mix with the sugar, mascarpone, the collected orange juice and the juice of one lemon.
- Let the gelatine soak in cold water, squeeze out and dissolve over low heat.
- Mix three tablespoons of the mascarpone cream with the dissolved gelatin and then add this to the rest of the cream and stir carefully. Let it solidify in the refrigerator.
- Now distribute two thirds of the cream on the oranges, put the second base on top and spread three to four tablespoons on top. Pour the rest of the cream into a piping bag and use it to decorate the cake.
- Cut the orange fillets that were kept back into quarters and arrange them on the cake along with the chocolate ornaments. Chill until ready to serve.
- Unfortunately I was not able to take a picture of the inside of the cake, because I couldn't look that fast and it was no longer there.
- * Link to baking: 3 x sponge cake for small tartlets
Nutrition
Serving: 100gCalories: 331kcalCarbohydrates: 27.7gProtein: 7.3gFat: 21.2g
