Ingredients

Orange biscuit
eggs
4pc
sugar
120g
4.20oz
0.48cup
8tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
corn starch
20g
0.70oz
1.34tbsp
freshly squeezed orange juice
60g
2.10oz
4tbsp
vegetable oil
40g
1.35fl oz
orange zest
2pc
baking powder
7g
0.25oz
0.47tbsp
Orange creme
orange juice
100g
3.38fl oz
orange zest
1pc
butter
30g
1.05oz
2tbsp
sugar
75g
2.63oz
0.30cup
5tbsp
egg
1pc
egg yolk
1pc
corn starch
0.5tsp
cream (33% -35% fat)
200g
6.76fl oz
powdered sugar
40g
1.40oz
2.68tbsp
Mango confit
mango puree
300g
10.50oz
1.20cup
20tbsp
sugar
50g
1.75oz
3.35tbsp
pectin
6g
0.21oz
0.40tbsp
gelatin
6g
0.21oz
0.40tbsp
cold water
30g
1.01fl oz
Mango coating crème
butter (at room temperature)
200g
7oz
0.80cup
13.40tbsp
powdered sugar
50g
1.75oz
3.35tbsp
cream cheese
300g
10.50oz
1.20cup
20tbsp
mango puree
50g
1.75oz
3.35tbsp
orange dye (optional)
to taste

Method

Wow, what a delicious cake! This orange flavor reminds of the New Year.

The pastry chef decided to cook some less ordinary combination than the orange and chocolate. This is how this cake was born. It includes several parts of different recipes with some recalculations.

We hope you will love the result.

The cake contains of:

  • the most delicate and flavorous orange biscuits that don’t require any soaking;
  • two mango confit layers;
  • the orange crème;
  • mango crème for covering.

As you can see, there are two orange and two mango pieces here. That is the perfect balance, which gives you an incredible fruity-citrus freshness!

Orange biscuit

For the orange biscuit:

  • 4 eggs | 4.00 items
  • 120 g sugar | 4.25 oz
  • 100 g flour | 3.55 oz
  • 20 g corn starch | 0.70 oz
  • 60 g freshly squeezed orange juice | 2.10 oz
  • 40 g vegetable oil | 1.40 oz
  • zest from 2 oranges | 2.00 items
  • 7 g baking powder | 0.25 oz

Mix the flour with the starch and the baking powder. Mix the juice, the zest and the vegetable oil in a different container. Whip the eggs and the sugar separately until fluffy. Gently add the liquid ingredients, and mix them with a spatula. Sift the dry ingredients, and combine everything carefully with a spatula. Pour the dough into an 18 cm (7 inch) mold, and bake the biscuit in the oven, preheated to 160C (320F) until tender, for about 45 minutes. Check the readiness with a dry skewer. Cool the biscuit a little in the mold on the wire rack, and carefully remove it from the mold (the biscuit is very delicate and fragile); wrap it warm in a film, and place it in the fridge overnight.

Orange creme

For the orange crème:

  • Orange juice 100 g | 3.55 oz
  • Zest of 1 orange | 1.00 item
  • Butter 30 g | 1.05 oz
  • Sugar 75 g | 2.65 oz
  • Egg 1 pc | 1.00 item
  • Yolk 1 pc | 1.00 item
  • Corn starch 0.5 tsp | 1.00 tsp
  • Cream (33% -35% fat content) 200 g | 7.05 oz
  • Powdered sugar 40 g | 1.40 oz

Add the sugar to the zest, and mix. Add the orange juice, then mix again, and leave. Whip the egg and the yolk; add the starch, and whip well so that there are no lumps. Place the juice with the zest and the sugar on the heat; mix and cook it, but don’t boil. Finally, add the whipped eggs, and cook the crème, stirring until thickened.

Strain the finished curd through a sieve; add the butter, and cool the crème very well. Whisk the chilled cream and the powdered sugar until soft peaks. Add the orange curd to the whipped cream in several passes, and stir it with a spatula until smooth. The orange crème is ready.

Mango confit

For the mango confit:

  • Mango puree 300 g | 10.60 oz
  • Sugar 50 g | 1.75 oz
  • Pectin 6 g | 0.20 oz
  • Gelatin 6 g | 0.20 oz
  • Cold water 30 g | 1.05 oz

Place the mango puree over a low heat. Mix the sugar with the pectin, and pour it into the puree, stirring constantly. Increase the heat to medium, and bring the mixture to a boil; boil it for a couple of minutes. Soak the gelatin in the cold water, and let it swell; heat until dissolved. Add the gelatinous mass to the puree, and mix well; cool the confit to the room temperature. Pour the confit into 2 ring molds of 16 cm (6.3 inch) diameter. Freeze.

Mango coating creme

For the mango coating crème:

  • Butter (at room temperature) 200 g | 7.05 oz
  • Powdered sugar 50 g | 1.75 oz
  • Cream cheese 300 g | 10.60 oz
  • Mango puree 50 g | 1.75 oz
  • Orange dye (optional) 1 drop | 0.00 to taste

Whip the butter with the powdered sugar, and add the cream cheese with the dye; combine. Stir in the mango puree.