• Baker-Pastry Chef
  • Horeca

The oriental

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 4 pieces
  • 8 completion stages
Corman products used for this recipe



  • Almond and cream génoise (3 mm)

  • Almond mousse (12 mm)

  • Yuzu ganache (10 mm)

  • Almond and cream génoise (3 mm)

  • Mandarin mousse (10 mm)

  • Yuzu mirror glaze (1 mm)



Almond and cream génoise

(quantities for a 30 cm x 40 cm frame)

  • Beat the eggs and sugar with the almond flour.
  • Separately, whisk the egg whites with the remaining sugar.
  • Heat the almond paste with the cream.
  • Gently fold them into the first whipped mixture, followed by the whisked egg whites and flour.
  • Spread on a Silpat baking sheet and bake at 180°C for approx. 10-12 minutes.


150 g whole eggs 75 g caster sugar 105 g almond meal 92 g egg white 55 g caster sugar 25 g Selection cream 35% fat 38 g almond paste 35 g ‘00’ grade flour – Strength 220 – Resistance/Elasticity 0.5


Almond mousse

  • Put the semifreddo base in the bowl of a stand mixer, add the gelatine and whisk until cool.
  • Whisk the cream very gently.
  • Mix the semifreddo base and cream together and add the praline and almond paste.


150 g Semifreddo base 42 g gelatine 115 g almond praline paste 75 g almond paste 375 g Selection cream 35% fat


Semifreddo base

  • Mix the ingredients together and cook the semifreddo base to 84°C.


100 g Syrup at 32° Baumé 100 g Egg yolks


Yuzu ganache

  • Put the eggs and sugar in a saucepan and heat to 85°C.
  • Put the cocoa butter, gelatine and milk powder into a pyrex bowl.
  • Then, pour the eggs (cooked in advance) over the top and mix together.
  • Add the purée, taking care not to create any air bubbles.
  • Leave to crystallise for 12 hours at 4°C.
  • Use at a temperature of 28°C-30°C.
26 g Egg yolks 88 g caster sugar 26 g dextrose 66 g yuzu puree 132 g 100% mango puree (Andros Chef) 163 g cocoa butter 40 g gelatine 2 g skimmed milk powder 10 g Grated Sorrento lemon peel


Mandarin mousse

  • Melt the gelatine in the mandarin juice and fold into the meringue.
  • Add the whipped cream at 70%.


200 g tangerine juice 54 g gelatine 150 g Italian meringue 325 g Selection cream 35% fat


Yuzu mirror glaze

  • In a bowl, bring the water to the boil with the sugar and glucose.
  • When the mixture reaches boiling point, add the chocolate.
  • Mix and add the hydrated gelatine, sweetened condensed milk, edible gold powder and food colouring.
  • Mix gently for 4-5 minutes.
  • Leave for at least 12 hours at 4°C.
  • Use at 35°C.


75 g water 50 g yuzu puree 225 g sugar 225 g glucose syrup 160 g sweetened condensed milk 90 g neutral glaze 225 g white chocolate 114 g gelatine 1 g Gold powder 3 g yellow food colouring



  • Take three silicone moulds and using 190 g of almond mousse, turn each mould so that the mousse lines the moulds, ensuring it is evenly spread right to the edges.
  • Then, add a 6 cm x 21 cm strip of the cream génoise.
  • Put the cake back in the blast chiller each time a layer is added before moving on to the next one.
  • Add 120 g of the yuzu ganache on top, followed by 180 g of the mandarin mousse and lastly, a disc of the génoise sponge.
  • Freeze, remove from the mould and glaze.