Ginger & citrus gateau de voyage

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Citrus Batter Cake


    • Almond paste 50% - 250g
    • Sugar - 50g
    • Invert sugar - 68g
    • Cream 35% fat - 70g
    • Flour - 275g
    • Baking powder - 15g
    • Butter - 250g
    • Egg - 300g
    • Yuzu paste - 65g

    Put the almond paste and sugar with an egg in the kitchen aid bowl. Start mixing adding the eggs one by one. Transfer this mixture into a mixing bowl and abound for 1 minute before continuing the recipe. Add invert sugar, yuzu paste, semi-candied, cream and citrus zest. Sift flour with baking powder and add to mixture. Add melted butter at 50°C and let the dough rest for 20 minutes.

  2. Ginger fruity delight


    • Frozen speciality : Ginger - 250 g
    • Frozen fruit purée 100% : Lemon - 12 g
    • Sugar - 25g
    • Sugar - 212g
    • Glucose - 50g
    • yellow pectin - 7g
    Combine 7g of pectin with 212g of sugar. Set aside.
    Add 25g of sugar in the ginger puree and start to warm up the mixture.
    When the sugar is melted, add the sugar/pectin and cook until the sugar is melted.
    Add the glucose and take the mixture to 106°C.
    Remove from the stove and add fresh lemon juice.
    Pour into frame 16x16cm.

    In this step

    Frozen fruit purées
  3. Bergamot Icing


    • Frozen fruit purée 100% : Bergamot - 240 g
    • Icing sugar - 800g
    • yellow coloring - 4 drops

    Combine all ingredients and set aside.

    In this step

  4. Mounting, cooking & finishing

    Grease the mould with grease spray and cover with silicon paper.
    Add 200g of cake batter at the bottom of the mould and add a piece of ginger pate de fruit in the middle.
    Cover with 120g of cake batter.
    Bake at 170°C during 35mn in deck oven on double trays.
    Unmould the cake on wire rack and glaze with bergamot icing twice, dry for 10mn in oven at 50°C.

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