Citrus Cape Cakes

Snacking cakes

Made with: Ivoire 35%

Steps: 5

For two 11 x 57cm frames or 44 small cakes.

Recipe steps


  • 70geuropean butter
  • 70gsoft brown sugar
  • 70gall–purpose flour
  • 70gground almonds
  • 1ealemon (zested)
  • 1.5eaoranges (zested)
  1. Sift the dry ingredients together.
  2. Cut the chilled butter into cubes.
  3. Process all the ingredients with a paddle attachment until the mixture comes together.
  4. Chill for a minimum of 30 minutes.
  5. Push the dough through a 4mm grid or a candy rack to obtain small, evenly-sized pieces.
  6. Chill or freeze until ready to bake. Bake at 150–160°C (300–320°F) with the damper open until the streusel is an even golden color.


  • 150galmond flour
  • 70gall–purpose flour
  • 145gconfectioner's sugar
  • 75gcoconut (grated)
  • 360gegg whites
  • 285gsugar
  • 15gegg white powder
  1. Sift the almond flour, the flour and the confectioner's sugar together.
  2. Add the grated coconut.
  3. Whip the egg whites, adding the sugar mixed with the egg white powder.
  4. Finish by carefully folding the two mixtures together. Bake at 180°C (350°F) in a convection oven for 15–20 minutes.


  • 15glemon zest
  • 680gwhipping cream
  • 230gwhipping cream
  • 25ginvert sugar
  • 25gglucose DE 38/40
  • 430gIvoire 35%
  1. Wash the lemons and remove the zest.
  2. Add it to the larger quantity of cream and leave to infuse overnight in the refrigerator.
  3. Heat the smaller quantity of cream with the invert sugar and the glucose, and then make a ganache by emulsifying with the IVOIRE 35% chocolate.
  4. Blend to perfect the emulsion.
  5. Strain the cream to remove the lemon zests and add to the ganache. Blend.
  6. Leave to set overnight in the refrigerator before whipping.


  • 65gsugar
  • 6gpectin NH
  • 115gorange juice
  • 30glemon juice
  • 90ggrapefruit juice
  • 30gorange concentrate
  • 30gmandarin concentrate
  • 5gpowdered gelatin
  • 40gorange segments
  1. Mix the sugar with the pectin NH.
  2. Bring the citrus juices and concentrates to a boil and then add the pectin and sugar mixture.
  3. Bring to a boil once again.
  4. Add the rehydrated gelatin and the orange segments cut into quarters, and then pour into a frame to a height of 1–1.5 cm.
  5. Leave to set in the refrigerator, and then blast freeze for a few minutes to facilitate cutting.


  1. Bring the ABSOLU CRISTAL to a boil with the orange juice. Blend and strain.
  2. Spray immediately using a spray gun at around 80°C (176°F).

Assembly and finishing

Coat the underside of the Coconut Dacquoise with some tempered Ivoire chocolate. Place the Dacquoise in a 11 x 57 cm frame. Gently whip the Ivoire Lemon Whipped Ganache and pour 150 g into the frame. Smooth over with a spatula. Cut the Citrus Jelly into 1 cm cubes and then set aside in the freezer. Insert 200 g Jelly cubes into the ganache. Whip the remaining ganache to make it a little stiffer and then using a 14 mm plain nozzle, pipe droplets on the Jelly cubes of different shapes and sizes. Decorate with a few Jelly cubes between the droplets of Whipped Ganache and then blast freeze.                                                              

Heat the Citrus Glaze to 80 °C (176 °F), and spray the desserts. Cut into 2.5 x 11 cm portions. Roll out some tempered Ivoire chocolate between two acetate sheets. Before it sets completely, cut out 11 x 3 cm wavy rectangles. Stick one to each side of each cake.

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