vrdesigners
08/05/15

Bibile Orange Cake

Chocolate sponge
INGREDIENTS

 

Items UNIT QTY Items UNIT QTY
Egg yolk grams 160 Melted butter grams 40
Egg grams 80 Egg white grams 180
Sugar grams 100 Salt grams 3
Flour grams 80 Chocolate grams 40
Cocoa powder grams 40 Sugar grams 80

 

Method

  • Whip egg yolk whole eggs with sugar till fluffy Add flour and cocoa powder Mix with the melted butter Add chocolate to the mixture take a baking ring put mix in the mould Oven heats 180° c bake at 15 to 20 minutes

 

Orange Italian meringue
INGREDIENTS

 

Items UNIT QTY Items UNIT QTY
Orange zest grams 20 Sugar grams 20
Orange Pulp grams 60 Egg white grams 100
Sugar grams 180

 

Method

  • Whisk the sugar and egg white Add with orange zest Cooked the orange pulp and sugar at 123°c Pour on the egg white Whisk till nice Italian meringue

 

Orange mousse
INGREDIENTS

 

Items UNIT QTY Items UNIT QTY
Mycryo Butter grams 50 Orange Italian meringue grams 180
Orange Zest grams 30 Whipped cream grams 480
Semi Candied Orange grams 50

Method

  • add Italian meringue
  • add micro butter
  • add whipped cream
  • add semi candied orange

Chocolate Cream
INGREDIENTS

 

Items UNIT QTY Items UNIT QTY
Milk ml 375 Whipped

cream

grams 525
Egg yolk grams 100 Mycryo Butter grams 60
Sugar grams 100 Chocolate dark grams 300
Mycryo Butter grams 60

 

Orange Chocolate Spray

 

Items UNIT QTY Items UNIT QTY
White chocolate ml 200 Coco butter grams 50

 

Orange Colour

  • Melt the chocolate with coco butter strain and put in the chocolate spray gun

 

Method

  • Bring to boiled milk Cooked with egg yolk and sugar at 83°c and sieve and let it cold
  • Melt the chocolate with mycryo butter add to the mix Add to the whipped cream

 

Assemble

  • Take The small mould

Placed the chocolate sponge on top, put the orange mousse layer on top, placed the chocolate cream, placed the chocolate crunchy cover with chocolate, served with orange compote and garnished with orange segment

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