Mandarine cake, chocolate writing decoration

Mineola is a hybrid of a mandarine and a grapefruit. Mineolas and other citrus fruits are an excellent source of vitamin C and folate, and also a good source of potassium and fiber. It’s well balanced sour sweet juice helps to produce refreshing exotic coulis, jams and creams

Ingredients :

6 mandarins, type Minneola or Satsuma from Delhaize, seedless and slightly tart, they are ideal for pastries.

175g of flour, 100g of butter, 175g of sugar, 3 eggs

For the dough, we need 100g of softened butter, add 175g of sugar and whisk until you get a creamy mixture. Sieve the flour with the yeast. Add 3 eggs to the butter / sugar mixture. Add the 175g of flour previously mixed with 1 yeast, then add a little salt, cinnamon and nutmeg, pour still the pressed juice of the 3 mandarins, mix well, and arrange the dough in a round silicone form or in small individual cupcakes forms. Bake for 22 to 30 minutes at 180 ° C.

For mandarin jelly:

Mix cold 20 cl of mandarin juice with 2 teaspoons of icing sugar + 4 teaspoons of corn flour + mandarin zest, mix well. Heat thoroughly and stir all the time, remove when it sticks, let cool and fill the cake.

For chocolate decorations: draw on a sheet of cooking paper the melted chocolate drawings using a socket pocket (or a cone formed with a baking paper), cool to harden decorations, arrange them on the top of the cake. You can add mandarins in the syrup to complete the decoration.

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