Monday, December 26, 2016

Mandarine and mango cake with blueberry glaze

Ingredients for the dacquoise (for the base layer):
  • 100 grams of almond powder 
  • 20 grams of sugar
  • 3 egg whites
  • 1 spoon with corn starch
  • 1 teaspoon with powdered sugar

Ingredients for the mandarine and mango jelly:
  • 3 mandarines
  • 7 grams of gelatin sheets
  • 1 mango
  • 1 spoon sugar

Ingredients for the mandarine filling:
  • 300 grams of fresh cream
  • 3 mandarines
  • 6 grams of gelatin sheets

Ingredients for the glaze:
  • 400 grams of fresh or frozen blueberries
  • 100 grams of fresh cream
  • 30 grams of white chocolate
  • 3 grams of gelatin sheets
  • 2 spoons with sugar

Prepare the dacquoise:

Mix the almond powder with the corn starch and the powdered sugar.

Beat the egg whites with the sugar.

Mix the beaten egg whites with the almond/corn starch mixture.

Put the composition in a tray (24 cm diameter) and bake it at 180 degrees Celsius for 10-20 minutes or until done.

Prepare the jelly:

Clean the mango and cut it in small pieces. Add the juice from the 3 mandarines and the sugar and put it at slow fire. Let it simmer for a few minutes.

Mash the composition and add the hydrated gelatin sheets and mix until well incorporated.

Strain the composition and put the obtained syrup in an oven round tray covered with plastic wrap.

Put it in the fridge for 2 hours so that the liquid gelifies.

Prepare the filling:

Peel the mandarines and cut them in small pieces.

Beat 250 grams of the fresh cream with the sugar. Then incorporate the mandarine pieces.

Separately, over a slow fire, warm the remaining fresh cream, add the hydrated gelatin sheets and mix until well incorporated. Let it cool.

When cooled add it over the mandarine/fresh cream filling and mix.

Assembling the cake:

Add the dacquoise, then add the mandarine/mango jelly, then add the mandarine filling and put it in the fridge for 2 hours.

Prepare the glaze:

Mix the fresh/frozen blueberries with 2 spoons with sugar and let it simmer for 5-7 minutes over a slow fire.

Strain the syrup in another pot, put it over a slow fire and add the fresh cream and the white chocolate. Let the chocolate melt and mix slowly.

Remove from fire and while still warm add the hydrated gelatin sheets. Mix until well incorporated.

Strain the composition again and let it cool!

When cooled, take out the cake from the fridge and pour the glaze on top. Level the edges to cover everything. If needed, wait a few minutes then add another layer on the edges.




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