FOR 1 CAKE
219g
Eggs
263g
Sugar
35.1g
Orange blossom honey
1.75g
Salt
131g
Heavy cream
8.76g
Vanilla extract
237g
Flour
4.38g
Baking powder
8.76g
PONTHIER lemon zests70.1g
Butter
17.5g
Grape seed oil
1
Vanilla bean
QS
Water
Orange blossom
996.35g
Total weight
Whisk the tempered eggs with the sugar, the grated vanilla bean, honey slightly heated at the microwave and the salt. Sift the flour with the baking powder. Add in the whitened mixture, the heavy cream, grape seed oil, vanilla extract, orange blossom and the softened butter and put again in the stand mixer.
Add the PONTHIER lemon zests and the powders. Divide the 1kg mass into 2 parts: 850g et 150g. Dilute the PCB CREATION yellow foodstuff into some water. In the 150g mass, add about 3 teaspoons of the yellow mixture. Pipe 220g of mass. Add in zigzag 40g of the yellow mass. Then, pipe 200g of the mass and 40g of the yellow mass. Finish with 200g of mass. Bake in a ventilated oven in a 6x6x24cm mold, exhaust closed at 150°C for 50 min. Unmold when it is hot.
Once the cake is warm, soak it quickly in the 50%/50% PONTHIER passion fruit and mandarin purées cold mix. Let cool to room temperature. Cut at 2cm height to have 3 equal parts.
Spread thinly 3x30g of PONTHIER crushed Corsican Clementine PGI on each cake part. Leave to cool in the fridge.
108g
White chocolate
36g
Butter
248.60g
Poids total
Melt the white chocolate at 45°C. Add the melted gelatin mass, the tempered fruit purées and the orange zests. Mix everything while incorporating the softened butter. Set aside for the assembly.
417g
White chocolate
42g
Grape seed oil
21g
Cocoa butter
501g
Total weight
Melt all the ingredients together and mix. Temper by tabling and mold in the PCB CREATION mold with marble transfer sheets. Put it quickly in the fridge to harden the shell.
Pipe 100g of the passion fruit and mandarin ganache (25-27°C). Add the first cake while returning it to have the PONTHIER crushed Corsican Clementine PGI down. Pipe 80g of ganache. Add the second cake. Pipe to finish 40g of ganache and add the last piece of cake. Let it harden and put in the fridge. Trim it if necessary. Unmold gently and remove the plastic sheets.
