Ingredients
Orange Biscuit
- 4 eggs (4 items)
- 120 grams (4.25 ounces) sugar
- 100 grams (3.55 ounces) flour
- 20 grams (0.70 ounces) corn starch
- 60 grams (2.10 ounces) freshly squeezed orange juice
- 40 grams (1.40 ounces) vegetable oil
- Zest from 2 oranges (2 items)
- 7 grams (0.25 ounces) baking powder
Orange Crème
- 100 grams (3.55 ounces) orange juice
- Zest of 1 orange (1 item)
- 30 grams (1.05 ounces) butter
- 75 grams (2.65 ounces) sugar
- 1 egg (1 item)
- 1 egg yolk (1 item)
- 0.5 teaspoons corn starch (1 gram)
- 200 grams (7.05 ounces) cream (33%-35% fat)
- 40 grams (1.40 ounces) powdered sugar
Mango Confit
- 300 grams (10.60 ounces) mango puree
- 50 grams (1.75 ounces) sugar
- 6 grams (0.20 ounces) pectin
- 6 grams (0.20 ounces) gelatin
- 30 grams (1.05 ounces) cold water
Mango Coating Crème
- 200 grams (7.05 ounces) butter (at room temperature)
- 50 grams (1.75 ounces) powdered sugar
- 300 grams (10.60 ounces) cream cheese
- 50 grams (1.75 ounces) mango puree
- Orange dye (optional) to taste
Equipment
- Mixing Bowls
Various sizes for different ingredients. Make sure to have non-slippery bases or use a damp towel underneath to keep them steady.
- 18 cm (7 inch) Cake Mold
Essential for baking the orange biscuits. Ensure it’s non-stick to make release easier.
- Wire Rack
This helps in cooling down your biscuit evenly. A must for avoiding soggy bottoms.
- Electric Mixer
For whipping eggs, cream, and other ingredients. Handy for speeding up the process.
- Spatula
Perfect for folding ingredients together. Choose a flexible one to get every bit of your mix.
- Sieve
For straining the crème to produce a smooth, lump-free texture. Patience pays here!
- 18 cm (7 inch) Ring Molds
Used for setting the mango confit layers. Freezable molds are the best choice for this.
Instructions
Step 1
Step 2
Step 3
Step 4
For the Orange Biscuit:
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
For the Orange Crème:
Step 14
Step 15
Step 16
Step 17
Step 18
Step 19
Step 20
Step 21
For the Mango Confit:
Step 22
Step 23
Step 24
Step 25
Step 26
Step 27
Step 28
For the Mango Coating Crème:
Step 29
Step 30
Step 31
Step 32
Servings
Variations
Faq
- Why does my biscuit come out dense and not fluffy?
Make sure you are properly whipping the eggs and sugar until fluffy and are folding in the dry ingredients gently to avoid deflating the batter.
- How do I know if my mango confit is set properly?
The confit should come out of the ring mold cleanly and hold its shape. If it’s too soft, it may need additional time in the freezer.
- Can I substitute orange juice with another fruit juice?
Absolutely! Lemon juice or a mix of citrus juices can be a great substitute, but remember, it will change the flavor profile.
- How can I make sure my icing is perfectly smooth?
Ensure your butter and cream cheese are at room temperature and beat them well to avoid lumps. You can also sift your powdered sugar before mixing in.
- Why does my cake sometimes crack on top?
Baking at too high a temperature or overmixing the batter can cause cracks. Ensure your oven is properly preheated and the batter is mixed just until combined.
- How long can I store this cake in the refrigerator?
This cake can be stored in an airtight container in the fridge for up to 4 days. Always serve it at room temperature for the best flavor.