Hazelnut praliné, mandarin and yuzu cake

Recipe components

HAZELNUT PRALINE CAKE DOUGH

IngredientsPreparation

Put into a mixer 

  • 660g
    eggs

Gradually add

  • 14g
    salt
  • 264g
    hazelnut oil

Add

  • 400g
    strong flour

Finally, add previously sieved flour 

  • 20g
    leavening

And add

Fill the 3/4 of the moulds with the mixture
Cook in the oven at 180°C

GELIFIED MANDARIN AND YUZU FILLING

IngredientsPreparation
  • 70g
    sucrose
  • 18g
    yellow ribbon pectin

Mix

  • 1000g
    mandarin juice

Add in the mixture

  • 840g
    sucrose
  • 140g
    glucose syrup DE 44

Boil for 5 minutes and add 

  • 6g
    citric acid solution

Stop the cooking at 70°C Bx or around 105°C
Add and leave aside

  • Q.S.
    yuzu puree

Once cooled down pass through a fine sieve and rectify with yuzu juice to obtain desired texture

SPECIAL CHOCOLATE AND HAZELNUT COATING

IngredientsPreparation

Mix

And add

ASSEMBLY

1. Once the cakes are baked, fill them with mandarin and yuzu.
2. Store in the fridge for a few minutes and then dip into the milk chocolate and hazelnut coating.
3. Decorate to your taste and store.