Recipe for individual spiced mango and orange yule logs
Individual mango orange spiced log cakes
Ingredients · Servings 12
- 2 eggs
- 80g of almond flour
- 80 g de sucre
- 40 g of flour
- 1 teaspoon of yeast
- 1 teaspoon of grated organic orange zest
- 15g of melted butter
- (3 ripe mangoes or) two 450g bags of frozen Picard
- 15 cl of orange juice (blood orange in the original recipe)
- 1 citron vert
- 50 g de sucre
- 20 cl of whipping cream
- 4 g d'agar agar
- a few candied orange peels for decoration (optional)
- 1 teaspoon of cinnamon
- 2 star anise
- 2 cloves
- a raspberry coulis, candied oranges
- a few meringues here in the shape of fingers
Method · 1 h 7 min
- The day before, cut the mangoes into pieces and then blend them with the sugar, orange juice, a teaspoon of lime zest and its juice, as well as the agar agar.
- Next, add the cream and blend again. Pour into the saucepan with the star anise, cloves, and cinnamon. Heat and cook for 1 minute, stirring constantly, until boiling.
- Remove the spices, rinse them, and keep them for decoration if desired. Pour the mango cream into the cake molds and let it set in the refrigerator overnight.
- Preheat the oven to 200°C Gas Mark 6-7. Mix together the flour, baking powder, almond flour and orange zest.
- Whisk the egg yolks vigorously with the sugar for 3 to 4 minutes, then add the previous mixture and the butter.
- Whisk the egg whites until stiff peaks form, then fold them into the batter. Pour the batter onto a Flexipat and smooth the surface using an offset spatula.
- Bake for about twelve minutes.
- Remove the biscuit from the mold and let it cool on a sheet of parchment paper.
- Cut the biscuit into 12 pieces the size of the cake molds then place the mango mixture on each biscuit.
- Decorate with a meringue finger and a few pieces of candied orange.
- Keep refrigerated for 3 hours before serving.
