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Mandarine Napoléon Harlequin CakeTheWorldWideGourmet.com

Flavors of Belgium

Total time: 1hr to 2hr

Preparation and baking time: 1 1/2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:279.7 kcal

Proteins:4.5 g

Fats:16.5 g

Carbohydrate:28 g

Fibers:1.1 g

Sugar:20.3 g

Cholesterol:131.2 mg

Sodium:45.6 mg

Calcium:54.8 mg

Energy:323 kcal

Proteins:5.2 g

Fats:19 g

Carbohydrate:32.3 g

Fibers:1.3 g

Sugar:23.5 g

Cholesterol:151.5 mg

Sodium:52.7 mg

Calcium:63.3 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

egg

60

g

sugar

50

g

flour

12

g

potato starch

120

g

bittersweet or dark chocolate

200

g

whipping cream

1

egg yolk

12

g

sugar

juice of half an orange

30

ml

napoléon mandarin and tangerine liqueur

1

egg yolks

2

egg whites

25

g

sugar

2

ml

cream of tartar

*Jelly

60

g

white wine

60

g

orange juice

30

g

sugar

1

g

cobagel (fruit pectin) or gelatin

METHOD

Preparing the biscuit (sponge)

  1. combine the sugar and eggs in the top part of a double boiler and whisk until warm; remove from the heat and continue beating until cooled and very light and foamy, about 10 minutes;
  2. gently fold in the sifted flour, cornstarch and cocoa;
  3. line a baking sheet with parchment paper; butter and flour a ring about 18 cm (7") in diameter and 7 cm (3") high; pour the batter into the ring and bake in a 180°C. (350°F.) for about 30 minutes; unmold and cool in the refrigerator.
Preparing the mousse
  1. melt the chocolate in a double boiler;
  2. add the egg yolk and lightly beaten cream;
  3. chill in the refrigerator for about 1 hour.
Preparing the mandarine
  1. beat the sugar with the orange juice and egg yolks in a double boiler until light and foamy;
  2. beat the cream until thickened but not stiff;
  3. fold the mandarine Napoléon and cream into mixture #1.
Preparing the meringue
  1. place the egg whites, sugar and cream of tartar in the double boiler; beat until stiff;
  2. remove from the heat and continue beating. Fold into the mandarine mixture.
Assembly
  1. slice the sponge cake in equal layers;
  2. place the baking ring on a baking sheet lined with parchment paper and a cardboard circle;
  3. place one cake layer in the ring; top with chocolate mousse; repeat with all the layers; refrigerate for 1 hour;
  4. pour the warm meringue/mandarine mixture over the cake; refrigerate for 12 hours;
  5. remove the cake ring; cover the perimeter with cake crumbs;
  6. in a double boiler, melt the sugar and cobagel in the orange juice and white wine to form a jelly; wait for a few minutes and cover the harlequin cake with the jelly.

SOMMELIER

Mandarine Napoléon

CHEF'S NOTES

An original idea from Pierre Romeyer of the Maison de Bouche in Hoeilaart for Callebaut Chocolate



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