Home
The Creations

Travel cake

Ponthier - Citrus passion fruit marble cake

Citrus passion fruit marble cake

Julien Alvarez
Pastry World Champion 2011
Yellow marble lemon cake
Eggs
Sugar
Orange blossom honey
Salt
Heavy cream
Vanilla extract
Flour
Baking powder
PONTHIER lemon zests
Butter
Grape seed oil
Vanilla bean
PCB CREATION yellow foodstuff
Water
Orange blossom
219g
263g
35,1g
1,75g
131g
8,76g
237g
4,38g
8,76g
70,1g
17,5g
1
SQ
SQ
At your convenience
Whisk the tempered eggs with the sugar, the grated vanilla bean, honey slightly heated at the microwave and the salt. Sift the flour with the baking powder. Add in the whitened mixture, the heavy cream, grape seed oil, vanilla extract, orange blossom and the softened butter and put again in the stand mixer. Add the PONTHIER lemon zests and the powders. Divide the 1kg mass into 2 parts: 850g et 150g. Dilute the PCB CREATION yellow foodstuff into some water. In the 150g mass, add about 3 teaspoons of the yellow mixture. Pipe 220g of mass. Add in zigzag 40g of the yellow mass. Then, pipe 200g of the mass and 40g of the yellow mass. Finish with 200g of mass. Bake in a ventilated oven in a 6x6x24cm mold, exhaust closed at 150°C for 50 min. Unmold when it is hot.
PASSION FRUIT AND MANDARIN SOAKING
PONTHIER passion fruit 100% purée
PONTHIER mandarin 100% purée
SQ
SQ
Once the cake is warm, soak it quickly in the 50%/50% PONTHIER passion fruit and mandarin purées cold mix. Let cool to room temperature. Cut at 2cm height to have 3 equal parts.
CRUSHED CORSICAN CLEMENTINE PGI FILLING
PONTHIER crushed Corsican Clementine PGI
90g
Spread thinly 3x30g of PONTHIER crushed Corsican Clementine PGI on each cake part. Leave to cool in the fridge.
GANACHE PASSION ET MANDARINE
White chocolate
Gelatin mass with INGREDIUM gelatin F (fish)
PONTHIER mandarin 100% purée
PONTHIER passion fruit 100% purée
PONTHIER orange zests
Butter
108g
11g
45g
45g
3,6g
36g
Spread thinely 3x30g of PONTHIER crushed Corsican Clementine PGI on each cake part. Leave to cool in the fridge.
PASSION FRUIT WHITE CHOCOLATE SHELL
White chocolate
Grape seed oil
Cocoa butter
PURE EMOTION passion fruit powder
417g
42g
21g
21g
Melt all the ingredients together and mix. Temper by tabling and mold in the PCB CREATION mold with marble transfer sheets. Put it quickly in the fridge to harden the shell.
ASSEMBLY AND DECORATION
Pipe 100g of the passion fruit and mandarin ganache (25-27°C). Add the first cake while returning it to have the PONTHIER crushed Corsican Clementine PGI down. Pipe 80g of ganache. Add the second cake. Pipe to finish 40g of ganache and add the last piece of cake. Let it harden and put in the fridge. Trim it if necessary. Unmold gently and remove the plastic sheets.