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.


Les réservations sont closes pour cet événement.