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Fruit Cake Boiron

Weight Ingredients
30 г Mandarin puree
40 г Almond paste
150 г Eggs
175 г Butter
185 г

Powdered sugar

50 г Starch
150 г Flour
3 г Maya
In a stand mixer fitted with the paddle attachment, mix the raw almond paste and powdered sugar with the butter and tangerine puree until smooth. Gradually add the eggs. Stir in the sifted flour, starch and baking powder.
385 г Mandarin puree
100 г Zahar
8 г Pectin
1 г Rozhkov
5 г Alginate
Heat the puree. At 40°C, add the sugar-pectin-root-alkinate mixture. Heat to 85°C. Pour into 4-cm silicone moulds shaped like a hemisphere. Leave to cool.
Pour batter into baking cups to 1/3. Place the jelly. Cover lightly with cake batter, do not exceed 2/3 of capacity. Bake at 170°C for 15-20 minutes with the oven door open.