Recipe of the month

Citrus cake

Recipe for 12 cakes,18 cm
long/6 cm high.


  • Quantity for 4 sheets of 1200 g
  • Eggs 1100 g
  • Caster sugar 1520 g
  • Salt 6 g
  • Cream 660 g
  • Flour 1190 g
  • Baking powder 20 g
  • Lemon zests 10 g
  • Clarified butter 370 g

Mix all the ingredients together except the butter. Add the butter melted at 45°C and bake
at 170°C for 10 minutes.


  • 500 g per layer
  • Blanched oranges 1000 g
  • Glucose 70 g
  • Inverted sugar 270 g
  • Caster sugar 230 g
  • Pectin NH 23 g
  • Cointreau as needed

Blanche the oranges 5 times in salted boiling water, changing the water each time. Mix the blanched oranges and add the sugar and pectin. Boil add the cointreau and set aside.


  • Butter 200 g
  • Egg whites 200 g
  • Icing sugar 200 g
  • Flour 200 g
  • Egg yellow /orange colorant as needed

Melt the butter and add the icing sugar, flour and finish with the egg whites and the colorant. Spread the cigarette paste onto a Silpat® and freeze before spreading a layer of sponge on the top.


• Marzipan 50%
• Gold luster dust


Spread the orange confit onto the lemon sponge and repeat the process another 3 times. Finish with the sponge with the cigarette dough printed on the top, freeze the cakes before cutting. Cover each cake with a piece of rolled out a marzipan with a quilt finished structured sheet, brush with gold luster dust diluted with Cointreau.

Recipe given by

M.O.F. Pâtissier 2011, Pâtisserie Bamas, Anglet 64600

The idea?

To remind me of one of my favourite desserts, a bowl of strawberries with fromage blanc on the side!

The shape?

A fine tart, worked with care.

The flavours?

A sandy vanilla shortbread. A creamy fromage blanc and Tahitian vanilla cream with tasty wild strawberries on the top.

The technical step?

The decoration of the strawberry juice on the plate and take care with the temperature when folding the bavarian.


To select and calibrate the wild strawberries with love to create a perfect harmony with the decoration.

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