Mikan Cake
6 servings
150 minutes
The 'Mikan' pastry is a refined European delicacy that harmoniously combines rich chocolate with a fresh citrus note of mandarin. This dessert impresses with the lightness of the chocolate mousse, the tenderness of the dacquoise base, and the ease of mandarin coulis. Covered with a shiny orange glaze, it attracts the eye and promises gastronomic delight. The origins of the recipe trace back to the traditions of French pastry school, where balance of flavors and textures is valued. 'Mikan' is perfect for special occasions and will adorn any dessert table. It is enjoyed chilled, savoring the contrast between the softness of the mousse and the density of the chocolate shortcrust base.
1
Boil tangerine puree with sugar, remove from heat, and add pre-soaked and squeezed gelatin. Pour into molds and let it set.
- Mandarin puree: 300 g
- Sugar: 190 g
- Gelatin: 10 g
2
Chocolate dacquoise. Whip the egg whites and gradually add sugar. Mix dry ingredients separately. Then fold in the whipped egg whites gently in parts. Spread on a silicone mat and bake at 165 degrees for 10 minutes.
- Egg white: 200 g
- Sugar: 190 g
- Almond flour: 190 g
- Premium-grade wheat flour: 40 g
- Cocoa powder: 30 g
3
Melt the chocolate, add mandarin zest. Then whip the cream separately and combine it with the chocolate mixture.
- Chocolate: 350 g
- Mandarin zest: 10 g
- Heavy cream 35% fat: 400 ml
4
Pour chocolate mousse into a silicone mold, add mandarin coulis, then mousse again and chocolate dacquoise. Place in the freezer. Cover the frozen dessert with orange glaze, decorate with a leaf, and place it on a base made of chocolate shortcrust pastry.
- Chocolate: 350 g
- Mandarin puree: 300 g
- Almond flour: 190 g