CAKE PECAN AND TANGERINE
PECAN CAKE
75gr Coconut Sugar
100gr Whole Egg
10gr Egg yolk
110gr Rice Flour
90gr Grape Seed Oil
3gr Baking Powder
20gr Paste Pecan 100%
Mix the sugar with the sugar paddle, add the eggs and yolks little by little.
Add the oil.
Add the sifted flour and baking powder.
Fold the paste into the previous mixture.
TANGERINE CAKE
85gr Dark Brown Sugar
100gr Whole Egg
10gr Egg yolk
150gr Rice Flour
3gr Baking Powder
90gr Grape Seed Oil
60gr Tangerine Fruit Puree
Mix the sugar with the sugar paddle, add the eggs and yolks little by little.
Add the oil.
Add the flour sifted with the yeast.
Involve the tangerine puree in the previous mixture.
TANGERINE “BATH” JELLY
250gr Tangerine Fruit Puree
100gr Water
130gr Liquid Glucose 42 DE
130gr Cane Sugar
10gr Pectin NH
Heat the puree with the water and the glucose to 45°C. Add the sugar mixture and the pectin little by little and stir vigorously.
Boil 1 minute.
Cover with cling film and chill at 4°C for 12 hours.
Use at 35º – 40ºC.
CAKE PECAN AND TANGERINE
100gr Pecan Nuts
75gr Cane Sugar
100gr Tangerine
Cut the tangerine and dehydrate.
Caramelize the pecan.
After the dough is made, place in silicone molds and make a marbling effect.
Bake in the oven at 160°C for about 20-25 min.
After the cakes are baked let them cool slightly and dip in tangerine jelly at the right temperature.
Decorate with dehydrated tangerine and pecan.
