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Gourmet Recipes

Citrus Caramélia Cake

Made with Cooking Range Caramelia

Make approx. 20 mini gateaux.
An original l’École Gourmet Valrhona recipe.

5 steps

Recipe Step by Step

01

CITRUS CAKE BATTER

Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
Zest of 1 tangerine
310g Sugar
245g Eggs
2g Fine salt  
135g Heavy cream 36% 
240g Bread flour
4g Baking powder 
90g Butter

Zest the citrus fruit and mix with the sugar.
Add the whole eggs without overly beating them, then mix again. Add the salt and cream. Sift the flour together with the baking powder and add to the mix.
Melt the butter and add to the mixture.
Using a piping bag, fill the silicone Savarin molds ¾ full. Place parchment paper on top, followed by a baking tray, so that the cakes do not rise too much in the oven.
Bake in a fan-assisted oven at 355°F (180°C) for 15-20 minutes.
02

CITRUS PUNCH

135g Sugar
100g Water
100g Lime juice
100g Orange juice

Bring the water and sugar to a boil.
Add the lime and orange juice.
03

JIVARA 40% ORANGE GANACHE

120g Heavy cream 36% 
20g Acacia or orange blossom honey 
180g JIVARA 40% chocolate
Zest of 1 orange

Zest the orange and mix with the cream. Heat and leave to infuse, covered, for 10 minutes. Strain. Add the honey and heat again. Gradually combine the mixture with the melted JIVARA 40% chocolate. Mix by hand, then using an immersion blender.
Use immediately.
04

CARAMELIA 36% WHIPPED GANACHE

150g Heavy cream 36%
15g Acacia honey
15g Glucose (optional) 
220g CARAMÉLIA 36% chocolate
410g Heavy cream 36%

Heat the 150g of cream with the honey and glucose if using. Gradually combine with the melted CARAMÉLIA 36%. Add the 410g of cold cream. Mix by hand, then using an immersion blender.
Cover the surface with plastic wrap and store in the refrigera-tor overnight.
05

CARAMELIA 36% GLAZE

Melt the CARAMÉLIA 36% chocolate at 105°F (40°C) and add the grape seed oil.
Use at approx. 95°F (35°C).

Assembly and finishing

valrhona.com-recipe-citrus-caramelia-cake

Once cooled, remove the cakes from the molds and plunge them into the citrus punch for a few moments. Remove from the punch and freeze for 1 hour. Then dip the base in the glaze. Set aside.

As soon as you have made the JIVARA 40% citrus ganache, pour it into the holes of the cakes. Place in the fridge to set.

Beat the CARAMÉLIA 36% ganache with a whisk. Using a piping bag fitted with a fluted nozzle, decorate each cake with a pretty ganache star.