INGREDIENTS
- For the almond and olive biscuit:
- – Egg 4 items.
- – Sugar 180 g.
- – Tangerine zest 2 items.
- – Lemon zest 1 unit.
- – Delicate olive oil 160 cc.
- – Pure yogurt 180 g.
- – Almond 60 g.
- – Flour 0000 80 g.
- – Baking powder 2 tsp.
- – Semolin 160 g.
- For the syrup:
- – Tangerine juice 400 cc.
- – Lemon juice 1 unit.
- – Sugar 200 g.
- For the mandarin mousseline cream:
- – Yolk 8 items.
- – Sugar 200 g.
- – Corn starch 100 g.
- – Milk cream 250 cc.
- – Tangerine zest 6 items.
- – Tangerine juice 750 cc.
- – Lemon juice 100 cc.
- – Butter 100 g.
- For the meringue:
- – Clara 150 g.
- – Sugar 300 g.
- – Water c/n.
- – Salt 1 pinch.
- – Lemon juice 1 little bit.
MANDARIN MERINGUE CAKE with syrup, almond and olive biscuit, mandarin mousseline cream and meringue, super bomb to make and revel in at residence!
PROCEDURE:
1. For the biscuit, beat the egg whites with the sugar and the tangerine and lemon zest till creamy.
2. Add the olive oil and combine with enveloping actions. Additionally combine the yogurt with enveloping actions.
3. Individually, combine the flour with the baking powder, semolina, salt and toasted and floor almonds.
4. Combine the cremation in 3 occasions and in addition with enveloping actions.
5. Pour the combination right into a greased and floured mildew and bake in a medium preheated oven for about half-hour.
6. For the syrup, carry the sugar to a boil with the mandarin and lemon juice
7. For the tangerine cream, beat the yolks with the sugar and the heavy cream. Add the tangerine zest and cornstarch and blend.
8. Add the recent mandarin and lemon juice and combine.
9. Carry to the warmth and stir till it boils within the middle (when it thickens, add the chilly butter in cubes).
10. Let cool and blend to melt. Cowl with plastic wrap involved.
11. For the meringue, beat the egg whites till stiff with salt. On the similar time, carry the sugar with water till it’s barely moistened and the lemon juice, carry the cooking to 118ºC and pour it within the type of a thread into the egg white combination (whereas persevering with to beat) till the meringue texture is achieved.
