MANDARIN AND POPPY GATEAU DE VOYAGE
Pastry recipeRecipe for 6 rectangular cakes – 105x55x45mm
You can't see this video ...
-
Cake Batter
Ingredients
- Frozen concentrated preparation : Mandarin orange - 15g
- Butter - 200g
- Orange (zest) - 1pc
- Ground almonds - 200g
- Sugar - 105g
- Sea salt - 1g
- Baking powder - 15g
- Egg - 245g
- grapeseed oil - 50g
- Poppy seeds - 100g
Melt the butter with mandarin concentrate and mandarin zest.
Rest for 15mn and set aside for assembly.
In the robot coupe, put the ground almond, sugar, salt and baking powder.
Start to blend and add eggs. Add oil and blend again.
Transfer this mixture to a bowl and add the butter.
Add poppy seeds.
In this step
Frozen concentrated preparation -
Mandarin coating
Ingredients
- Frozen concentrated preparation : Mandarin orange - 11g
- Frozen fruit purée 100% : Lime - 11g
- Frozen fruit purée 100% : Mandarin - 95g
- Icing sugar - 400g
Sieve the icing sugar over the purees and stir.
In this step
Frozen concentrated preparationFrozen fruit puréesFrozen fruit purées -
Assembly
Coat the moulds with butter and flour and place the moulds in the fridge for 5mn.
Pipe 150g of mixture in each moulds and bake as followed:
6mn at 180°C
5mn at 160°C
18mn at 140°C
Cool down on wire racks and coat the cakes while it remains warm.
Let it dry in the oven at 50°C for 5mn.