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. | |
| Preparation: | |
| 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. | |