Orange Savarin


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.