Ingredients
For the Cake
- 600g Sugar
- 600g Butter (Softened)
- 12 nos Eggs
Bavaroise (Cream Topping):
- 200ml Macreme topping cream
- 5g Green House Orange Emulco
- 10g vanilla flavour
Directions
- Mix all cake ingredients at a slow speed for 5-6 minutes.
- Bake at 170°C for 20-25 minutes, then cool on a wire rack.
- Spread Mandarin Bavaroise over one cake layer, then place another layer on top.
- Garnish with mandarin orange segments, pipe Bavaroise cream, and dust with snow powder.
Serve and enjoy!
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