Amber Orange Lingot

Amber Orange Lingot

22 Jan 2020

Belcolade
Recipe
Nutrition

Composition

  1. Orange Caramel Cake
  2. Amber Coating

1. Orange Caramel Cake

Ingredients

Working method

Mix together the PatisFrance Catania 50%, sugar, inverted sugar and eggs in a blender to obtain a homogeneous composition. After mixing, whip this composition for 5 minutes with a whisk. Heat up the milk to 40°C together with the Belcolade Selection Amber Cacao-Trace chocolate and mix. Melt the butter and add it to the first composition, when you reach to have homogeneous texture add the melted Amber/Milk composition and mix. Add the sifted flour, the Belcolade Premium Dutch Cocoa Powder and baking powder. Finally, add gently the caramel pieces and orange cubes. Pipe 325 g of the cake batter in the designated cake mould and bake for about 30 minutes at 175°C. Demould the cake and leave it to cool down.

2. Amber Coating

Ingredients

Working method

Warm up the Belcolade Selection Amber Cacao-Trace chocolate to 40°C and add the Caramel pieces and the almond oil. Mix it well with a spatula. Coat the cooled down cake. The Coating needs to be at 30°C. Decorate the cake bar with chocolate decoration.