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


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