You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
CITRUS CAKE BATTER
Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
Zest of 1 tangerine
2g Fine salt
135g Heavy cream 36%
240g Bread flour
4g Baking powder
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.
100g Lime juice
100g Orange juice
Add the lime and orange juice.
JIVARA 40% ORANGE GANACHE
120g Heavy cream 36%
20g Acacia or orange blossom honey
180g JIVARA 40% chocolate
Zest of 1 orange
CARAMELIA 36% WHIPPED GANACHE
150g Heavy cream 36%
15g Acacia honey
15g Glucose (optional)
220g CARAMÉLIA 36% chocolate
410g Heavy cream 36%
Cover the surface with plastic wrap and store in the refrigera-tor overnight.
CARAMELIA 36% GLAZE
400g CARAMÉLIA 36% chocolate
40g Grape seed oil
Use at approx. 95°F (35°C).
Assembly and finishing
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.
Discover more recipes
Chocolate chip pancakes with caramel sauce
Made with Cooking Range Jivara 40% Milk Chocolate2 steps
Guanaja 70% Heart of Ice
Made with Cooking Range Guanaja 70% dark chocolate4 steps
Yuzu macarons (with cocoa shell)
Made with Cooking Range Inspiration Yuzu2 steps