Light biscuit with candied kumkat & dark chocolate supreme

3while looking for a special cake to bake - something a little more sophisticated  than usual - strolling through my culinary books, spreading them all around me, suddenly...my eyes met THE ONE ! It was just what I was craving for...I just switched tangerines for kumkats, to add someting personal & exotic.

yelds : 8

here's what we need :

2 round cakepans : 20cm diameter & 24cm diameter
6 hours

almond streuzel : 25g butter, 25g brown sugar, 25g flour, 25g ground almonds

almond light biscuit "dacquoise": 3 egg whites, 50g sugar, 85g ground almonds, 30g flour, 100g icing sugar

semi-candied kumkat : 15 organic kumkats, 50g honey

cream brûlée : 15cl milk, 10cl whipping cream, 1 vanilla pod, 1 teaspoon vanilla extract, 25g sugar, 1g agar-agar, 2 egg yolks

dark chocolate supreme : 150g dark chocolate, 50cl milk, 20cl whipping cream, 40g sugar, 2g agar-agar

here's what we do :

first the streuzel : in a bowl, mix together the sugar, groud almonds & flour.
cut cold butter into squares, add to the mixture & mix by hands to make a ball, allow to sleep in fridge for 30 minutes. preheat oven at 320°F. Disseminate on a metal plate covered with baking paper, bake for 10 minutes. Put aside.

the almond dacquoise
: preheat oven at 374°F. In a bowl, mix together flour, ground almonds & icing sugar. Whisk egg whites with sugar until firm, add softly to flour. Cover the bottom of smallest pan with baking paper, pour batter & bake for 10 minutes.

the semi candied kumkats : in a saucepan, cover kumkats with water & boil, then change water & boil again. cut them into small slices, take out seeds. In a saucepan, at medium heat, reduce kumkats with honey to evaporate maximum water. Spread all over the "dacquoise" & put in freezer for 1 hour.

the cream brûlée
: in a saucepan, mix whipping cream & milk, add vanilla pod cut lengthwise & grated, allow to infuse at medium heat. Take out vanilla pod, add vanilla extract, mix sugar & agar-agar & melt in milk. Break egg yolks in a bowl, pour hot milk on, mix whisk well & put the mixture back on heat to a boil. When it's 183°F, pour on the semi candied kumkats & place it in fridge for 2 hours.

after 2 hours take the "dacquoise kumkats cream brûlée" out of its mould & place it on the center of the big mould (buttom covered with baking paper). And back to fridge !

the dark chocolate supreme
: chp chocolate & melt in "bain marie". In a saucepan, heat milk with 50g whipping cream, pour sugar & agar-agar & boil for a few minutes. pour a 1/3 of hot milk on chocolate & whisk, 2 more times. Allow to cool down to 95°F. In a second bowl, whisk the remaining whipping cream until fluffy (but not hard), add to chocolate & immediately pour into the big mould & over the "dacquoise".
Let sleep in fridge for 2 hours.
Spread streusel on the cake before serving.

                                                                                                                              relax, savour & share!


  1. Hi. Thanks for stopping by my blog. You have a beautiful blog.

    This cake looks gorgeous and incredibly delicious:)

  2. Oh my what a delicious looking cake, perfect combination of flavours. We never see kumquats here , hubby bought me a tree to plant but it turned out to be loquats .... Hmmmm

  3. Merci pour la petite visite. Je vois que nous sommes tous concernés avec des recettes contenant du chocolat. Sans doute,les effets de la Saint-Valentin. Votre mousse a l'air si élégant et delicieuse. Bon week-end!

  4. Absolutely amazing! What a beautiful looking dessert. Thanks for posting this.

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  5. Wow! That is a very unique looking piece of cake. The changes in color are very interesting and the different textures are definitely something worth trying.
    Thanks for sharing!