Ginger & Orange

Ingredients

Grams
Orange Jaconde
Tegral Satin Crème Cake Orange Velvet 300
Egg Yolk 10 nos
Water 100
Almond Powder 50
Oil 100
Egg White 10 nos
Sugar 100
Orange Jaconde total 670
Ginger Gelee
Pureed Ginger (Fresh) 50
Sugar 150
Water 500
Gelatine 15
Ginger Gelee total 715
Orange Noir Whipped Ganache
Whipping Cream 400
Orange Zest 1 nos
Belcolade Noir Selection Cacao Trace 200
Orange Noir Whipped Ganache total 601
Almond Rocher Coating
Belcolade Noir Selection Cacao Trace 300
Oil 3
Toasted Almond Nib 100
Almond Rocher Coating total 403
Milk Chocolate Orange Ginger Ganache
Ginger Juice 20
Whipping Cream 100
Belcolade Selection Milk 170
Butter 30
Orange Zest 1 nos
Milk Chocolate Orange Ginger Ganache total 321
Dark Chocolate Glaze
Sugar 230
Milk 109
Liquid Glucose 230
Gelatine 15
Water (for Gelatine Mass) 75
Belcolade Noir Selection Cacao Trace 148
Miroir Glassage Neutre 182
Dark Chocolate Glaze total 989

Working Method

Orange Jaconde
  • Mix TSCC Orange Velvet, almond powder, water, oil and egg yolk  until homogeneous
  • Whip up egg white and sugar on medium speed till soft peak. (meringue)
  • Fold in the meringue into cake batter
  • Bake at 180°C for about 14-16mins

Ginger Gelee
  • Boil ginger juice, water and sugar. Once sugar has dissolved, remove from heat.
  • Add in gelatine.
  • Pour into mould and let set in chiller.

Orange Noir Whipped Ganache
  • Heat up the cream together with the orange zest, let to infuse and cool for a minimum of 1hour in  the chiller.
  • Heat the cream back again to 80˚C
  • Strain the cream over chocolate
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed.

Almond Rocher Coating
  • Melt the chocolate together with oil.
  • Add in the toasted almond nib.
  • Dip the frozen cake into the coating and set aside.

Milk Chocolate Ginger Ganache
  • Heat up the cream together with the ginger juice and pranged zest to about 80˚C.
  • Strain the cream over chocolate blend using an immersion blender.
  • Once the ganache temperature  has reach 30-35˚C, mix in the butter.

Orange Noir Whipped Ganache
  • Boil sugar, milk (water) and glucose.
  • Add gelatine mass.
  • Pour on the chocolate and let the chocolate melt.
  • Add Miroir Glassage Neutre
  • Blend with a mixer. Cover with a plastic film.
  • Use between 25 - 35℃ (depending on the needed viscosity).

Description

Complexity level:  

Tegral Satin Crème Cake Orange Velvet, a complete orange cake mix with visible fruit pieces and contains natural colouring.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate for it great taste and excellent performance.

Miroir Glassage Neutre, convenient neutral glazing for decoration of Bavarois, mousses and fine confectionery products.

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