Naked Cake with Orange Marmalade
- 6 people
- Intermediate
- Intermediate
Total time : 1h10
- Preparation: 15 min
- Cooking time: 45 min
- Rest: 10 min
Ustensiles requis
- High cylinder mold (Ø ~17 cm, height ~10 cm)
- Icing spatula
- Bowl
- Whisk or food processor
- Pan
An elegant and refined cake, enhanced with Alain Milliat Orange Marmalade and a creamy whipped white chocolate ganache. Ideal for gourmet and refined moments.
Dans cette recette
Ingredients
- 153 g almond powder
- 153 g sugar
- 4 eggs
- 26 g cornstarch
- 26 g flour
- 93 g butter
- ½ jar of Alain Milliat Orange Marmalade
- 300 g white chocolate
- 320 g liquid cream
- 100 g icing sugar
- 3 cl of hot water
- 100 g spreadable cheese
Préparation
- 01 Preparation of the Genoa bread: Roast the almond powder for 10 minutes at 150°C, let cool. In a bowl, mix the almond powder, sugar, and eggs. Gently add the flour and starch. Gradually incorporate the melted butter to preserve air bubbles. Pour into a lined mold (parchment paper) and bake for 45 minutes at 170°C. Check the cooking with the tip of a knife (it should come out dry). Let cool.
- 02 Preparation of the whipped ganache: Melt the white chocolate with 100g of boiling cream. Let it cool to 3°C then stir in the 220g of very cold cream. Whisk until firm but supple.
- 03 Cake Assembly: Slice the cake into 3 horizontal layers. Top each layer with a tablespoon of ganache and then a spoonful of marmalade.
- 04 Stack the layers, then cover the rest of the ganache. Smooth the edges for a “naked” effect, revealing the cake underneath.
Le fondateur Alain Milliat
Fondateur de la marque
