Orange Savarin


Orange Cream Cake
Tegral Satin Crème Cake 500
Eggs 175
Orange Juice 120
Oil 100
Grand Marnier 40
Melted Butter (unsalted) 70
Almond Powder 100
Orange Zest 20
Orange Cream Cake total 1125
Belcolade Blanc Ganache
Belcolade Blanc Selection 600
Chantypak 500
Unsalted butter 50
Belcolade Blanc Ganache total 1150

PROCEDURE: Orange Cream Cake
  • Mix all the ingredients using paddle attachment at medium speed for 5 minutes.
  • Pour the batter into bundt tin or savarin mould with butter. Bake for 25-30 minutes at 180°C. Let Cool.
  • Pour melted Belcolade Blanc Ganache on top to coat the entire surface of savarin cake.
  • When completely set, pour White Magnifier to give a shiny effect on the cake.

PROCEDURE: Belcolade Blanc Ganache
  • Heat the Chantypack in a saucepan until simmering.
  • Pour the warm cream into the stainless bowl with Belcolade Noir. Mix until well blended using wire whisk.
  • Lastly add cold butter into the ganache.