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Jeff’s Show Stopper Tantrum Cake

 

Mandarin Cake Ingredients

900g Mandarins
1 Cup Sugar
4 Cups ALISON’S PANTRY Almond Meal
8 Eggs
Vanilla Paste
Salt
Orange Food Colouring

Method

  1. Preheat oven to 180 Celsius
  2. Bring a medium pot to boil and place mandarins (skin on) in for 15 mins
  3. Using a food processor blitz mandarins (skin on) and sugar together
  4. Place almond meal, eggs, vanilla and salt and blitz until combined
  5. Add in orange food colouring until desired colour is reached
  6. Divide mixture between 2 tins (23cm diameter tins)
  7. Bake for 30mins

Mandarin & Pistachio Cake Ingredients

900g Mandarins
1 Cup Sugar
1 Cup ALISON’S PANTRY Pistachio Nuts
3 Cups ALISON’S PANTRY Almond Meal
8 Eggs
Vanilla
Salt
Green Food Colouring

Method

  1. Preheat oven to 180 Celsius.
  2. Bring a medium pot to boil and place mandarins (skin on) in for 15 mins
  3. Using a food processor blitz pistachio nuts to fine meal
  4. Add in mandarins (skin on) and sugar together, blitz until combined
  5. Add in almond meal, eggs, vanilla, salt
  6. Add in green food colouring until desired colour is reached
  7. Divide mixture between 2 tins (23cm diameter tins)
  8. Bake for 30mins

Passionfruit Curd Ingredients

230 Jar of Passionfruit pulp, strained to remove pips
100g Butter
150g Sugar
2 Eggs + 2 Yolks
Zest and Juice Of 1 Lemon

Method

  1. Whisk eggs, egg yolks and sugar together
  2. Add passionfruit pulp, butter, lemon zest and lemon juice
  3. Stir over a low-medium heat until thickened

Passionfruit Mousse Ingredients

230 Jar of Passionfruit pulp, strained to remove pips
2 tsp Gelatine
2 Eggs, separated
120g Caster Sugar
150ml Cream

Method

  1. Pour half of the strained passionfruit pulp into a small heatproof bowl, sprinkle over the gelatine and stand for 5 minutes
  2. Place the bowl in a saucepan with enough water to come halfway up the side of the bowl. Heat gently over low-medium heat until the gelatine dissolves
  3. Remove the bowl from the pan, stir in the remaining passionfruit pulp and cool to room temperature
  4. Whisk the egg yolks and sugar in a medium bowl until thick and pale
  5. Stir in the cooled gelatine mixture, then refrigerate for 30 mins or until just beginning to set
  6. Whisk the cream in a medium bowl until soft peaks form. Clean the whisk attachment
  7. Put the egg whites in a clean, dry medium bowl and whisk until soft peaks form
  8. Use a large metal spoon or spatula to fold the whipped cream through the passionfruit mixture until evenly combined
  9. Add 1/3 of the egg whites and fold to combine well
  10. Gently fold in the remaining egg whites

Buttercream Icing Ingredients

250g Butter
4 Cups Icing Sugar
1 Tbsp Milk
Vanilla Essence
Lemon Zest
Food Colouring of your choice

Method

  1. Beat butter until smooth
  2. Add icing sugar one cup at time
  3. Beat for about 5 mins until white
  4. Add milk, vanilla and lemon zest
  5. Add food colouring of your choice and mix until desired colour

Mirror Glaze Ingredients

10g Gelatine
150g Sugar
60g Water
140g Liquid Glucose
75g Water
100g Sweetened Condensed Milk
150g Donovans White Chocolate Drops
Food colouring of your choice

Method

  1. Bloom gelatine in 120g water
  2. Boil sugar, water and glucose until 103C
  3. Remove from heat and whisk in gelatine and then add condensed milk
  4. Pour in white chocolate drops
  5. Add in food colouring until desired colour is reached
  6. Pour over cake at 28 – 30 Celsius

ASSEMBLY

Ingredients

Lollies
Sprinkles

Method

  1. Place a small dollop of buttercream in the centre of your serving plate/board
  2. Place one mandarin and pistachio cake down
  3. Spread a layer of passionfruit mousse and passionfruit curd on top of the cake
  4. Place the second mandarin and pistachio cake on top and repeat step 3
  5. Place one mandarin cake on top and repeat step 3
  6. Place the second mandarin cake on top
  7. Cover the entire cake with buttercream icing
  8. Pour the mirror glaze over the cake
  9. To finish top with lollies and sprinkles

 


 

 


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