260 g 50% Lubeca almond paste
760 g eggs
320 g sugar
30 g emulsifier
440 g sieved flour
180 g butter
Step
Blend the almond paste with the sugar in a food processor,
adding the eggs one by one to make a homogeneous “pâte
à bombe”. Put the dough in a mixing bowl with the whisk
attachment, add the emulsifier and beat to the ribbon stage.
Heat the butter to 45°C and add 20% of the dough. Whisk
thoroughly and then incorporate this into the remaining dough
using a spatula, add the flour and spread immediately. Cook for
8 minutes at 180°C and then cut four 18 by 26 cm logs.
2. METAXA® SYRUP
Ingredients
312 g mineral water
188 g sugar
15 g Metaxa® 60% vol.
Step
120 g per log
3. VANILLA MOUSSELINE CREAM
Ingredients
1,000 g butter cream
350 g pastry cream
50 g liquid vanilla with seeds
BUTTER CREAM
800 g sugar + 240 g water cooked to 120°C
495 g eggs
2,200 g butter
PASTRY CREAM
500 g milk
50 g sugar
50 g sugar
125 g egg yolks
50 g custard powder
25 g butter
Step
Beat with a whisk.
4. ORANGE MARMALADE
Ingredients
500 g oranges
247 g water
6 g citric acid
15 g 805 pectin
247 g sugar
500 g sugar
25 g Metaxa® 60% vol.
Step
Coarsely chop the oranges in a food processor, add the water and
citric acid. Heat to 40°C then add the first lot of sugar combined
with the pectin, bring to the boil, add the second lot of sugar and
return to the boil. Blend to the desired texture. Add the Metaxa®
when cool.
5. ORANGE SPRAY MIXTURE
Ingredients
100 g cocoa butter
10 g fat soluble orange food colouring powder
Step
Decoration: orangettes and chocolate holly leaves.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Moisten a rectangle of genoise with 120 g of the syrup. Apply a
thin layer of marmalade (about 3 mm) with a palette knife. Pipe
500 g of the mousseline cream in an even thickness along the
full length using a basket-weave nozzle. Roll the log. Cover with
more mousseline cream using the same nozzle and make irregular
lengthwise strokes with a palette knife. Make cream rosettes on
the log. Refrigerate for 10 minutes. Spray lightly with the orange
spray mixture and decorate. Take the log out of the refrigerator 30
or 40 minutes before serving.
