Recipe Caprese Mascarpone Cake

To prepare this dish

Ingredient list

Caprese Mascarpone cake

35 g whole peeled almonds
104 g 61% dark chocolate
63 g granulated sugar
63 g Elle & Vire all Purpose butter 82% fat
41 g Mascarpone
0.4 g Bourbon vanilla pod
78 g egg yolks
139 g egg whites
31 g sugar
4.5 g baking powder
13 g maizena
0.9 g salt
13 g cocoa powder
94 g almond powder

Mandarin compote

138 g mandarins
138 g mandarin pulp
52 g sugar (1)
3 g cardamom pods
5 g pectin NH
7 g sugar (2)
0.9 g xanthan gum
16 g gelatin mass

Almond chocolate Namelaka

100 g milk
168 g Valrhona Almond Inspiration chocolate
18 g gelatin mass
147 g Excellence whipping cream 35% fat
49 g Mascarpone

Mandarin coulis

160 g mandarin pulp
22 g yuzu puree
17 g sugar (1)
8 g pectin NH
145 g gelatin mass
10 g sugar (2)
1 g xanthan gum

Rocher glaze

500 g 60% dark chocolate
100 g cocoa butter
70 g grape seed oil
150 g toasted cocoa nibs

Mandarin syrup

150 g mandarin pulp

Assembly and finishing touches

10 g orange edible flowers
SQ mandarin peel

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Caprese Mascarpone cake

   Toast the almonds at 120°C until golden. Cool and grind coarsely. Grind the chocolate separately. Cream the butter, mascarpone, sugar, and vanilla. Gradually add the egg yolks. Separately, beat the egg whites and sugar until stiff. Gently fold the whites into the butter mixture, alternating with the previously sifted-together cocoa, salt, cornstarch, and baking powder. Finally, add the ground almonds and chocolate. Spread 650 g of batter into 20x20 cm moulds. Bake at 165°C for 20 minutes.

2. 2

   Mandarin compote

   Boil the whole mandarins for 20 minutes, then cut into quarters, removing the seeds and fibrous membranes. Blend well with the mandarin puree using an immersion blender. Heat to 40°C, add the sugar (1) and cardamom, and bring to a boil. Let rest overnight in the refrigerator. The following day, remove the cardamom pods. Combine the sugar (2), pectin, and xanthan gum. Add this mixture to the compote and blend. Add the gelatine mass, blend again, and store in the refrigerator.

3. 3

   Almond chocolate Namelaka

   Heat the milk to 45°C and melt the chocolate to 45°C. Emulsify the two using an immersion blender, then add the gelatine mass. Let cool to 30°C, then incorporate the cream and mascarpone. Blend again. Refrigerate for at least 12 hours.

4. 4

   Mandarin coulis

   Heat the purees to 40°C, then add the combined pectin and sugar (1). Bring to a boil. Add the gelatine mass followed by the combined sugar (2) and xanthan gum. Blend and refrigerate for at least 2 hours.

5. 5

   Rocher glaze

   Melt the chocolate with the cocoa butter. Add the grapeseed oil and cocoa nibs. Use as needed.

6. 6

   Mandarin syrup

   Store at +4°C.

7. 7

   Assembly and finishing touches

   Cut the Caprese cake in half. Imbibe both halves with mandarin syrup and spread 160 g of mandarin compote on one layer. Top with the second layer of cake and imbibe it with syrup. Spread with another 100 g of compote, then freeze. Cut into 3 x 10 cm rectangles. Glaze the slices while still frozen by dipping them into the rocher glaze using toothpicks. The glaze must cover the entire sides of the rectangles. Pipe out the almond chocolate namelaka with a plain 12 mm nozzle. Using a melon baller, create small hollows on top, then fill them with mandarin coulis. Decorate with mandarin zest and orange flowers.

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