MINI ORANGE TORTE

The Mini Cake is perfect for birthdays. Fluffy banana cake, citrusy orange-flavoured cremeux, and sweet cheesecake mousse win the hearts of the little ones.

RecipePhoto

Used products and decorations

COCOA BUTTER

Code 2371

WHITE VELLY SPRAY

Code FP044723

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Recipe

BANANA CAKE

Ingredients:

240 gFlour

100 gEggs

200 gSugar

1 gSalt

10 gWater

130 gOil

300 g Bananas

3 gOrange zest

Preparation:

Whisk the eggs with the sugar and then slowly add the oil. Mix all the dry ingredients and mash the bananas with a fork in a separate bowl. Blend the egg mass with the dry ingredients, orange zest and then with the banana mash. Put into 30 x 20 cm baking frame. Bake for 20 minutes at 165°C.

ORANGE CREMEUX

Ingredients:

171 gOrange puree

10 gConcetrated orange paste

146 gEggs

85 gSugar

42 gCocoa butter Barima Artisanal (code 2371)

188 gButter

Preparation:

Heat up the orange puree with the sugar and eggs until boiling and take off the heat. Add the cocoa butter and the orange paste. Once it reaches 40°C add the butter and blend all together. Pour into rings with the cake/cream alternately and freeze.

CHEESECAKE

Ingredients:

315 gMascarpone

315 gCottage cheese (4 - 6% fat)

400 gSweetened condensed milk

10 gConcentrated orange paste

70 gHoney

14 gGelatine

32 gWater

400 gCream (32% fat)

Preparation:

Mix the mascarpone with the cottage cheese, honey and orange paste until fully combined. Dissolve the gelatine in the water and then add to the milk heated up to 85°C. Add the milk to the cheese mass. Next blend semi-whipped cream with the first mixture. Pour into 10 cm round baking frames onto candied orange slices (code 6162). Insert the banana cake and orange cremeux and freeze.

Decoration

Neutral gel Barima Artisanal (code 3100)
Velly spray white Barima Artisanal (code AP0379NE)