• Baker-Pastry Chef

Amber-coloured cake

  • 3 completion stages
Corman products used for this recipe


Orange and almond cake

  • Mix all the dry ingredients together and put them in the bowl of a stand mixer.
  • Melt the butter and the praline together at 40°C and mix.
  • Mix together the eggs, honey and zest together.
  • Then, stir it into the dry ingredients until combined.
  • Lastly, add the hot butter and praline mixture.
  • Leave to rest overnight before baking.
  • Pour into a mould and bake at 175°C for 25 minutes.
  • Once cooled, remove from the moulds and fill.
120 g sugar 20 g Trehalose 65 g orange blossom honey 225 g whole eggs 2 grated orange zests 225 g flour 300 g Liquid Clarified Butter 99,9% fat 100 g almond praline 60/40 10 g Impulsor Slow


Orange and gianduja filling

  • Melt the chocolate and mix everything together.
  • Heat the mixture to 24°C and use it to fill the cakes.
  • Leave them to cool before covering them with the glaze.
1000 g dark orange chocolate Valrhona 300 g roasted almond pure paste 20 g sweet almond oil


Dulcey glaze

  • Melt and mix everything together.
  • Immerse the frozen cakes into the mixture at 32°C.
  • Decorate.
500 g Dulcey chocolate 500 g almond inspiration Valrhona® 160 g organic almond oil 80 g roasted almond pure paste 2 g fleur de sel