Clementine and vanilla cake made with
– a biscuit with clementine zest,
– a creamy clementine filling,
– a vanilla mousse,
– and a clementine jelly.
Ingredients
For the clementine biscuit (the day before)
✔55g butter
✔1 egg
✔100g caster sugar
✔Liquid vanilla
✔40g milk
✔10g single cream
✔70g flour
✔1 sachet of yeast
✔45g egg whites
✔Zest of a clementine
Clementine cream (the day before)
✔150g cream
✔70g sugar
✔2 egg yolks
✔2 clementine juice
✔3g gelatine
White chocolate vanilla mousse (the day before)
✔80g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipping cream
✔Vanilla bean from @bourbon_noire
Clementine jelly
✔130g clementine juice
✔1 leaf gelatine 2g
The recipe
For 5 to 6 people
For the clementine biscuit (the day before)
55g butter
✔1 egg
✔100g caster sugar
✔Liquid vanilla
✔40g milk
✔10g single cream
✔70g flour
✔1 sachet of yeast
✔45g egg whites
✔Zest of a clementine
In a mixing bowl, work the butter into the powdered sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, beat the egg whites and add them gently to the previous mixture. Finally, add the clementine zest.
Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.
Bake at 170°C until lightly coloured. Allow to cool completely, then cut out two biscuits with your 20X10 cm rectangular pastry frame. Place your first biscuit on a plate at the bottom of the frame.
Clementine cream (the day before)
✔150g cream
✔70g sugar
✔2 egg yolks
✔2 clementine juice
✔3g gelatine
Hydrate the gelatine in cold water. In a saucepan, heat the cream. Mix the egg yolks, clementine juice and sugar in a bowl and add the hot cream over the mixture. Return the mixture to the saucepan over the heat and thicken without stopping stirring. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Stir to combine. Pour the creamy mixture over the first biscuit, then add the second biscuit. Place in the freezer for at least 15 minutes.
White chocolate vanilla mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipping cream
✔Vanilla bean from @bourbon_noire
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 80g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Pour the mousse over the biscuit and place in the freezer overnight.
Clementine jelly
✔130g clementine juice
✔1 x 2g gelatine sheet
✔10g sugar (optional)
Heat the clementine juice in a saucepan with a little sugar (10g) if needed only if you find the juice not sweet enough . Remove from the heat and add the gelatine. Leave to cool a little, then pour over the top of your cake.
Place in the fridge to set and cut into individual portions.
I decorated with a slice of clementine in milk chocolate.
