ORIENTAL CAKE

ORIENTAL CAKE

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Saw Aung Kyaw Khaing
Andreas Andersson

Shangri-La Hotel Dubai offers you life at its best. Located in the heart of Dubai the hotel with its stunning view also opens its door to some of the finest 5-star dining options in the city. Andreas Andersson & Saw Aung Kyaw Khaing .

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Sacher Chocolate
  • 210g almond paste 70%
  • 65g icing sugar
  • 70g egg
  • 145g yolk
  • 65g flour T45
  • 60g cocoa powder
  • 190g egg white
  • 80g sugar
  • 60g melted butter
Earl Grey Ganache
  • 360ml cream
  • 100ml mineral water
  • 85g invert sugar
  • 60ml Dilmah Earl Grey Tea
  • 280g Chocolate Arcato
  • 170g Chocolate Tannea milk
  • 130g butter
Orange Marmalade
  • 900g oranges
  • 360g sugar N1
  • 250ml orange juice
  • 14g pectin NH
  • 115g sugar N2
Date Paste
  • 500g Date Kholas pitted
  • 250ml mineral water
  • 50g Dilmah Earl Grey Tea
  • 30g sugar
  • 50ml lemon juice
  • 3 drops Tabasco
  • Dark Mirror glaze
  • Chocolate garnish
  • Date strip
  • Gold leaves

Methods and Directions

Sacher Chocolate
  • In a mixing machine with a paddle attachment, mix the almond paste, icing sugar and add the egg/yolk mixture gradually.
  • Beat egg whites and sugar separately until soft peaks form.
  • Whip till smooth in texture and add hot butter.
  • Remove the bowl from the machine and fold the cocoa powder, directly followed by the meringue.
  • Bake at 230°C for about 5-7 minutes. Maximum quantity per tray should be 900g.
Earl Grey Ganache
  • Make an Anglaise with the milk, the cream, the yolk, the eggs and the sugar.
  • Cook until 84°C.
  • Pour over the melted chocolate.
  • Bamix and pour into container. Keep in chiller.
Orange Marmalade
  • Keep the oranges in cold water for 24 hour. Change the water every 8 hours.
  • Boil the oranges until soft in texture. Cool down and slice.
  • Cook on low heat in a pan with the orange juice and the sugar N1 until you obtain a compound.
  • Add the pectin and the sugar N2 and boil for 1 minute. Cool down, mix in a Robot-Coupe and strain. Store in a chiller.
Date Paste
  • Bring the water at 85°C and pour the tea, infuse for 3 minutes only (not any longer!) and strain.
  • Put the dates into a pot with the sugar, lemon juice, Tabasco and add the hot tea on top. Cook the mixture slowly for about 15 minutes, transfer to a container.
  • Leave at room temperature overnight. Strain the next day and process through a sifter to obtain a purée.

ALL RIGHTS RESERVED © 2023 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 30/09/2023