Pastry recipe

Recipe for 2 cakes – MAE moulds Ref.497

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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. Cake Batter


    • Frozen concentrated preparation : Orange - 10g
    • Almond paste 50% - 380g
    • Icing sugar - 95g
    • Sea salt - 1g
    • Orange (zest) - 1pc
    • Vanilla pod - 1pc
    • Egg - 261g
    • Clarified butter - 118g
    • Flour - 95g

    In the mixing bowl, place the marzipan and sieve the icing sugar over.

    Add salt, orange zest, vanilla and concentrate.

    Start to mix in slow speed with the paddle attachment.

    Add one egg and increase the speed.

    Add another egg when the mixture gets smooth.

    Repeat this process until all eggs are in.

    Change the paddle attachment by whisk and whip in fast speed for 25mn.

    Add flour gently and clarified butter.

    Pour in moulds and bake at 160°C for 30mn and 140°C for 10mn.

    In this step

    Frozen concentrated preparation
  2. Orange Coating


    • Frozen concentrated preparation : Orange - 11g
    • Frozen fruit purée 100% : Lime - 50g
    • Frozen fruit purée : Orange and Bitter Orange - 45g
    • Icing sugar - 400g

    Sieve the icing sugar over the purees and stir.

    In this step

  3. Assembly

    Unmould the cake upside down and coat it while the cakes remain warm.

    Place a few candied orange slice on the top and coat a second time.

    Place in the oven 5mn at 45°C.

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