Ingredients
Tangerine confit
- 340 grams (12 ounces) tangerines
- 110 grams (3.9 ounces) sugar
- 9 grams (0.3 ounces) pectin
- citric acid: to taste
Sponge cake
- 1 egg white
- 25 grams (0.9 ounces) sugar
- 20 grams (0.7 ounces) flour
- 1/6 teaspoon baking powder
- 20 grams (0.7 ounces) butter
- 15 grams (0.5 ounces) 54.5% dark chocolate
Mousse
- 4 grams (0.1 ounces) gelatin
- 24 grams (0.8 ounces) water
- 90 grams (3.2 ounces) milk
- 130 grams (4.6 ounces) 54.5% dark chocolate
- 200 grams (7.1 ounces) 33% cream
- powdered sugar: to taste
Chocolate frosting
- 50 grams (1.8 ounces) cocoa butter
- 50 grams (1.8 ounces) white chocolate
Equipment
- Kitchen Scale
Ensures precise measurements for all ingredients. Accuracy is key!
- Mixing Bowls
Keep several on hand for separate ingredients like the mousse, sponge, and confit.
- Whisk & Spatula
Essential for whipping egg whites and gently mixing batters.
- Molds
Use silicones molds for easy removal of frozen fillings and the final cake.
- Blender
Needed to blend the mousse smoothly.
- Food Spray Gun
Helpful for applying that flawless chocolate frosting.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Servings
Variations
Want to make this cake suitable for specific dietary needs? No problem! Here are a couple of variations:
Gluten-Free Version: Replace the regular flour with an equal amount of gluten-free flour mix. Make sure the baking powder you use is gluten-free as well. 🍰🌾 Vegan Version: Swap out the gelatin for agar-agar in the mousse, and use a plant-based cream instead of dairy cream. Substitute the eggs in the sponge cake with flaxseed meal (1 tablespoon flaxseed with 2.5 tablespoons water per egg) and replace the butter with vegan margarine. 🍫🌱 Enjoy crafting these variations and cater to everyone’s taste and preferences! 🎉Faq
- How can I ensure my egg whites reach stiff peaks?
Make sure your mixing bowl and whisk are clean and free of any grease. Whip the egg whites on medium speed until they form soft peaks, then gradually add the sugar and continue whipping until stiff peaks form.
- Why is my mousse not setting properly?
Chances are the gelatin may not have been dissolved completely. Ensure you soak it appropriately and dissolve it fully in the chocolate mix before adding it to the cream.
- Can I use another fruit instead of tangerines for the confit?
Absolutely! Feel free to experiment with other citrus fruits like oranges or lemons for a different flavor profile.
- What's the best way to melt chocolate and butter?
Use a double boiler method; place a heatproof bowl over a pot of simmering water and stir the chocolate and butter until smooth and melted. Alternatively, microwave in short bursts, stirring in between.
- How do I get a perfectly smooth frosting?
Ensure your cake is cold and work quickly with the frosting at the optimal temperature of 38 degrees Celsius. Using a food spray gun helps achieve a more even and smooth coating.
- Any tips for using a food spray gun?
Practice on a separate surface first to get the feel of the spray gun. Keep the gun moving consistently and spray from a bit of distance to avoid clumps.