Chocolate and Mandarin Cream Cakes

Preparation

1. Preheat the oven to 160 °C (convection oven).

2. For the sponge base: separate the eggs. Whisk the egg yolks until fluffy with half of the sugar, the vanilla sugar, salt, lemon juice, lemon zest and rum flavouring.

3. Whisk the egg whites until fluffy. Add the rest of the sugar and continue to whisk until stiff.

4. Sift the flour and fold it into the egg yolk mixture alternately with the egg white.

5. Fill into a greased cake tin and bake in the preheated oven for approx. 35 minutes.

6. For the mandarin mousse: lightly whip the cold QimiQ Whip Pastry Cream ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).

7. Add the mandarin juice and mascarpone and continue to whisk at top speed until the required volume has been achieved. Fold in the diced mandarins.

8. Cut the sponge base to fit into small dessert rings. Place the sponge bases into the rings and half fill with the mandarin mousse. Chill for at least 2 hours.

9. For the chocolate mousse lightly whip the cold QimiQ Whip Pastry Cream ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).

10. Add the milk and sugar and continue to whisk until the required volume has been achieved.

11. Fold in the luke warm chocolate and Grand Marnier.

12. Pour the chocolate mousse onto the mandarin mousse and chill for a further 2 hours.