Fancy trying something different in the kitchen? This recipe for orange inverted sacher Follow the easy step-by-step guide from @ehtvalles!
Cocoa biscuit
Ingredients:
- 5 egg yolks
- 25g invert sugar
- 93gr white sugar
- 182g pasteurised egg white
- 91gr flour
- 36gr cocoa with orange and cinnamon
- 55gr melted butter
Elaboration:
- Put 5 egg yolks, the invert sugar and the white sugar in a bowl.
- Mix all the ingredients together until they have tripled in volume.
- Put the pasteurised egg whites in another bowl and mix with the white sugar to make stiff egg whites.
- When we have both processes, we put them together in a single bowl, to which we then add the flour and the cocoa with orange and cinnamon. Add the sifted ingredients and pour them into the bowl as a rain, and mix with gentle, enveloping movements.
- Once the dough has a homogeneous and uniform texture, add the butter melted at 40º (so as not to break the structure of the mixture).
Orange marmalade
Ingredients:
- 1.5gr lemon juice
- 1.5g orange juice
- 65g sugar
- 3,2gr pectin NH
Elaboration:
- Mix the juices in a saucepan and heat them. When it starts to boil, add the sugar and pectin.
- Mix everything together to form a homogeneous mass and stir until it reaches 100ºC.
- Once it has reached 100ºC, remove from the heat and set aside at room temperature for later use.
Milk chocolate cream
Ingredients:
- 250gr cream
- 60g egg yolk
- 18g gelatine
- 80gr cold water
- Milk chocolate 126gr
- Minigotas dark chocolate 64gr
Elaboration:
- Add the cream and egg yolk to a saucepan and make a crème anglaise.
- Once cooked, without exceeding 80ºC and with a dense texture, add the gelatine so that it is incorporated and dissolved and the cold water.
- Pour all the batter over the milk chocolate mixture and the dark chocolate couverture.
- Once we have the mixture, we pass it through the mixer to integrate it all, avoiding air bubbles.
Cocoa syrup
Ingredients:
- 150gr water
- 40gr panela sugar
- 16gr of pure cocoa
Elaboration:
- Mix it all together in boiling water. When it boils and the sugar has dissolved, remove from the heat and add 1.5g of orange liqueur.
Glossy glaze
Ingredients:
- Cream 100gr
- Water 25gr
- Sugar 185gr
- Gelatine 18gr
Elaboration:
- Now we will make a glossy glaze to protect the cake and give it a nice and attractive appearance.
- Put the cream, water and sugar in a saucepan.
- Bring it to the boil at 95ºC. When it reaches 95ºC, add 60gr of cocoa powder, once integrated, bring it to 100ºC, remove it and add the gelatine.
Orange tile
Ingredients:
- 50g icing sugar
- 16g of plain flour
- 18g natural orange juice
- 18gr melted butter
- 20gr of flaked almonds
- 1 grated orange zest
Elaboration:
- Mix the icing sugar, flour, orange juice, melted butter, flaked almonds and the grated peel of an orange. Using a piping bag, cover the top of the biscuit with this mixture.
