| Ingredient | Method |
| Cake : 3B egg yolks 1 whole B egg 20g caster sugar 50g veg oil 30g coconut thick milk 35g milk 110g LP flour 1/2 tsp baking powder 3B egg whites 40g caster sugar Flavor A: 30g orange powder+10g LP flour Flavor B: 25g cocoa powder+30g milk Crunchy layer: combine well 45g dark chocolate coins, melted 10g butter, melted 35g Pailleté Feuilletine Tangerine Custard: 120g tangerine juice 15g Corn starch 5g custard powder 20g light brown sugar 5g orange powder 1/2 tbsp butter Plain Whipped Mousse: 10g gelatin powder 30g hot water 500g heavy cream, chilled 50g caster sugar Flavor A: (mix and stir until combined) 110g dark chocolate coins 10g cocoa powder 1tsp vanilla extract 40g milk Flavor B: (mix and stir until combined) 10g orange powder 50g sour cream 10g milk 30g white chocolate coins, melted | Cake 1. Line two 7 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. Divide meringue into two equals portion. 5. In another bowl, beat egg yolks, whole eggs, sugar, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Divide batter into two equals portion. First portion mix with flavor A and the last portion mix with flavor B. 8. Using a whisk, fold one-third of the 1st portion of egg whites mixture into the flour mixture A to lighten it. Fold in remaining cream using a rubber spatula. Repeat this step for another portion. 9. Pour chocolate batter into cake pan and tap pan on the counter to remove air bubbles. Repeat this step for orange batter portion. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 35-45 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 2 of horizontal slice from the chocolate cake 1-1.5cm deep. Crunchy layer ~Microwave dark chocolate coins and butter for few seconds until melted. ~Stir well and cool slightly. ~Pour Pailleté Feuilletine and mix well. ~Place into the 6' mould and press gently. ~Chill to harden. Tangerine Custard 1. Combine all ing. until no lumps. 2. Pour in a sauce-pot, heat on medium-low heat till sugar has dissolved. 3. Turn heat down to low, keep stirring and cook for 4-6 minutes til mixture thickens. Watch closely and stir frequently to avoid burning. 4. When mixture has thickened as texture of condensed milk/cream soup, remove from heat and add butter and stir until combined. Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. ~Scoop 1-2 tbsp of whipped mousse and mix with melted gelatin mixture until combined. ~Fold the gelatin mixture into the remaining whipped cream to lighten it using rubber spatula. ~Divide the whipped cream into three portions. 1st portion as apprv 100g; 2nd as apprv 200-250g and the remaining as last portion. Division A: ~Using a whisk, fold one-third of the 200-250g cream into the tangerine custard to lighten it. Fold in remaining cream using a rubber spatula. Division B: ~Using a whisk, fold one-third of the 300g cream into the flavor A to lighten it. Fold in remaining cream using a rubber spatula. Division C: ~Using a whisk, fold one-third of the 100g cream into the flavor B to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Place first layer of the orange cake into the 8" cake pan 2. Spread the tangerine mousse on top and place harden crunchy over it. Continue pour the tangerine mousse until cover all the surface. 3. Place 1st layer of chocolate cake and carefully pour the chocolate mousse into it. 4. Place 2nd layer of the chocolate cake and continue pour the remaining chocolate mousse to cover it. 5. Carefully pour the tangerine white chocolate mousse over top. Chill overnight. 6. Remove from the mould. Decorate as desired. | |
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