Mother’s Day Cake with Candied Orange

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In our collaboration with master chocolatier David Pallás, we plunged into the world of culinary creation to bring you a unique experience on the palate. Inspired by the proximity of special dates such as Mother’s Day, we have created a recipe that merges the traditional with the innovative.

The talent of David Pallás has come together to bring to life a new reinterpretation of the delicious ricotta cake with a distinctive twist. Our new confits, those little treasures of flavour that transform every bite into a sweet experience.

In our collaboration with master chocolatier David Pallás, he has created a recipe inspired by our new confits, ideal for sharing with our loved ones and celebrating special dates such as Mother’s Day.

The candied diced orange becomes the undisputed star, bringing not only a deep and vibrant flavour to the cake, but also a juiciness that will delight the palate.

It is also a testimony to our brand’s commitment to excellence and innovation. Our confit process, known as Cold Confit, is an example of this. If you want to know the details of this technique, we invite you to read more about it in our dedicated post, available HERE.

Semifreddo Cheese Cake with Candied Orange Cream Core

David Pallás

Ingredients
  

Custard Base

  • 500 g Whipping cream
  • 40 g Flour or cornflour
  • 100 g Sugar
  • 95 g Egg yolk
  • 40 g Butter

Orange Inside

  • 350 g Custard cream
  • 175 g Candied diced orange Sosa Ingredients
  • Sponge cake

Ricotta Semifreddo

  • 250 g Cheese spread
  • 250 g Cottage cheese
  • 250 g Whipping cream
  • 125 g Sugar
  • 2 pcs Gelatine sheets

Instructions
 

Custard Base

  • Cook all the ingredients together, except the butter, in one-minute batches in the microwave until a thick texture is achieved.
    500 g Whipping cream, 40 g Flour or cornflour, 100 g Sugar, 95 g Egg yolk
  • With the help of a whisk arm; we are going to whisk everything together.
  • Add the butter and you will have a cream with a creamy and shiny texture.
    40 g Butter

Orange Inside

  • Mix the cream with the orange and place on the sponge cake. Put inthe freezer.
    350 g Custard cream, 175 g Candied diced orange, Sponge cake
  • If you prefer a lighter texture: you can also turbine the cream together with the diced oranges.

Ricotta Semifreddo

  • Slightly whip the cheeses together with the creams and sugar.
    250 g Cheese spread, 250 g Cottage cheese, 125 g Sugar
  • When the mixture is whipped, add the previously hydrated gelatine leaves.
    2 pcs Gelatine sheets, 250 g Whipping cream

Final Elaboration

  • On the top of the mould, place the sponge cake made with the previously frozen orange, with the creamy side inside the semi-frozen part.
  • Finally, return it to the freezer until the texture is perfect.
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