Part 1: Orange Fennel Cake
Ingredients
Method- 142g Egg Yolks
- 142g Granulated Sugar (quantity 1)
- 8g Vanilla Bean Paste
- 5g Orange Zest
- 8g Ground Fennel Seeds
- 284g Egg Whites
- 200g Granulated Sugar (quantity 2)
- 114g Cake Flour
- 28g deZaan True Dark or True Gold Cocoa Powder
- 8g Baking Powder
- 2g Salt
- Whisk the egg yolks, sugar (quantity 1), vanilla, orange zest, and ground fennel seeds to stiff ribbon. Set aside.
- Whisk the egg whites with sugar (quantity 2) to medium/stiff peaks.
- Sift the flour, deZaan True Dark or True Gold cocoa powder, baking powder and salt. Reserve.
- Fold the egg yolks into the egg whites.
- Fold in the sifted dry ingredients.
- Pipe into prepared molds and bake at 180°C/350°F for about 10 minutes.
- Remove from the oven immediately and flip over. Allow it to cool upside down.
- Once cool, remove the cakes from the mold.
- Chill the cakes by keeping them wrapped to prevent them from drying out.
Part 2: Citrus Sugar Glaze
Ingredients
Method- 900g Confectioners' Sugar
- 336g Milk
- 6g Lime Zest
- 6g Lemon Zest
- 5g Vanilla Paste
- Whisk all of the ingredients together until smooth.
- Place the chilled cakes on a glazing rack. Glaze each cake.
Part 3: Vanilla Bean Mascarpone Cream
Ingredients
Method- 454g Cream 35%
- 454g Mascarpone
- 200g Confectioners' Sugar
- 10g Vanilla Paste
- Whisk all of the ingredients together starting on first speed.
- Once the mascarpone has broken up into small pieces, whisk on medium speed to medium peaks.
- Reserve chilled in a piping bag with a round tip.
Part 4: Assembly
Method- Pipe the mascarpone whip on top of the glazed cake. Follow it with a thin line of clear glaze.
- Garnish with dried flowers, lemon, and orange zest.
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