A little complicated cake, but worth the time to making it. Light, tasty, smooth and modern entremet cake.
Ingredients and Instructions:
- 45 g egg yolks
- 30 g sugar
- 30 g honey
- 30 g egg whites
- 55 g fine ground almond
- 100 g of egg whites
- 35 g of sugar
- 50 g of flour
Mix the yolks, sugar, honey, 30 g of egg whites and ground almond until smooth.
Make a meringue from the 100 g of egg whites and the sugar, then fold gently with the flour and the almond mixture.
Bake 2 cake in a 18 cm cake pan for 15-20 minutes at 175°C. (I used only 1 cake for this recipe, the other can be frozen.)
After chilled, cut a 16 cm diameter disk from the cake and cut it half.
- 30 g sugar for dry caramel
- 180 g hot whipping cream
- seed from half vanilla bean
- 60 g yolks
- 2 g gelatin powder
Caramelize the sugar in pot on medium heat, add vanilla seeds and hot whipping cream. Keep heating and let the caramel dissolve nicely. Cool a little and mix with the egg yolks. Thicken it over steam.
Bloom the gelatine in few tablespoons of water for 2 minutes, then mix with the hot cream. Pour into a 15-16 cm cake ring and freeze.
Orange vanilla bavaroise
- 220 g milk
- zest of 2 oranges
- 44 g of sugar
- 44 g of egg yolks
- seeds from 1 vanilla bean
- 6,5 g of gelatin powder
- 265 g of whipping cream
Bring milk to boil, turn off the heat and add the orange zest. Steep for 30 minutes and strain into a bowl.
Mix this orange infused milk with the egg yolks, sugar and vanilla, then place the bowl over steam and thicken it. Stir it continuously to avoid cooking the eggs.
Bloom the gelatine in few tablespoons of water for 2 minutes, then mix with the hot cream.
Whisk the whipping cream and combine with the chilled orange cream.
- 250 ml orange juice
- 12 g honey
- 40 g sugar
- 5 g gelatin powder
Bring the juice to boil and add the other ingredients. Bloom the gelatin and mix with the juice.
Easier to assembly if you make the parts in this order.
Firstly make the cremeux and freeze it. Steep the zest in the milk for the bavaroise. Bake the cakes, let it cool and cut the slices. Make the bavaroise and start to assembly.
Place one half of the cake into a 18 cm cake ring. Stick a stripe of baking paper on side of the ring.
Fill some orange bavaroise on the top and the sides. Place the frozen caramel cremeux on the top, and fill with the bavaroise again. Put the second cake layer on the top and fill up with the remaining cream. Place to the fridge to chill for 20-30 minutes.
Lastly make the orange jelly. After cool down a little, pour over the top of the cake and it set for at least 2 hours.