Cakes and Tarts
10 cakes
Easy
INGREDIENTS
An original recipe from L'Ecole Gourmet Valrhona
Citrus Cake:
- 1 ea lime zest
- 1 ea lemon zest
- 1 ea orange zest
- 1 ea mandarin zest
- 310g sugar
- 245g eggs
- 2g fine salt
- 135g heavy cream
- 240g all-purpose flour
- 4g baking powder
- 90g butter
Citrus Punch:
- 135g sugar
- 100g water
- 100g lime juice
- 100g orange juice
Jivara 40% Orange Ganache:
- 120g heavy cream
- 20g acacia or orange honey
- 180g Jivara 40%
- 1 ea orange zest
Caramélia 36% Mounted Ganache:
- 150g heavy cream
- 15g acacia honey
- 15g glucose (optional)
- 220g Caramélia 36%
- 410g heavy cream
Caramélia 36% Icing Shell:
- 400g Caramélia 36%
- 80g grape seed oil
INSTRUCTIONS
Citrus Cake:
- Zest the citrus fruits on the sugar then mix.
- Add whole eggs without blanching then mix. Add salt and cream. Sift the flour with the baking powder and add to the mixture.
- Melt the butter in order to incorporate it into the mixture.
- Using a piping bag, garnish ¾ into circular silicone molds. Place a baking paper on top then a plate so that the cake does not expand during baking.
- Bake for about 15-20 minutes at 180°C in a ventilated oven.
Citrus Punch:
- Bring the water and sugar to a boil.
- Add the juices and set aside in the fridge.
Jivara 40% Orange Ganache:
- Zest the orange in the cream, heat and let infuse covered for 10 minutes. Sift.
- Add honey and heat again.
- Gradually pour the preparation over melted Jivara 40% chocolate. Mix using an immersion blender.
- Use immediately.
Caramélia 36% Mounted Ganache:
- Heat the 150g of cream with the honey and glucose. The glucose is optional.
- Pour over the melted Caramélia 36%. Add the 410g of cold cream. Mix using an immersion blender.
- Cover and reserve overnight in the refrigerator.
Caramélia 36% Icing Shell:
- Melt the Caramélia 36% chocolate at 40°C and add the grape seed oil. Use at around 35°C.
Assembly and Finishing
- Once cooled, unmold then immerse the cakes for a few moments in the citrus punch. Drain and reserve for 1 hour in the freezer. Then dip the base in icing. Reserve.
- When the Jivara 40% Orange Ganage is made, pour it immediately into the hollow of the circles. Put it in the refrigerator and let it crystallize.
- Mix the Caramélia 36% ganache using a whisk. On each cake, place a beautiful rosette of ganache using a pastry bag fitted with a fluted nozzle.
What citrus fruits are used in these cakes?
The recipe uses lime, lemon, orange, and mandarin zest to create a bright and complex citrus flavor profile.
What is Jivara 40% chocolate?
Jivara 40% is a Valrhona milk chocolate known for its creamy texture and subtle malt, vanilla, and cocoa notes.
Why are the cakes soaked in citrus punch?
The citrus punch adds moisture, enhances the citrus flavor, and helps keep the cakes soft and tender.
What is Caramélia 36% chocolate?
Caramélia 36% is a Valrhona milk chocolate with rich caramel, toffee, and creamy milk notes.
Can these cakes be prepared in advance?
Yes. The cakes, ganaches, and chocolate shell components can be made ahead and assembled before serving.
Why is the mounted ganache refrigerated overnight?
Resting overnight allows the ganache to crystallize properly, creating a stable and airy whipped texture.
How should the finished citrus cakes be stored?
Store the cakes in the refrigerator and allow them to sit at room temperature for a few minutes before serving for the best flavor and texture.
