Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Jelly layer
Ginger cake
Mascarpone cream
To serve
Utensils
For a brownie tin approx. 23 x 23 cm, greased, one dish (approx. 1½ l)
How it's done
Jelly layer
Arrange the clementine segments on the bottom of the dish. Bring the clementine juice and sugar to the boil. Remove the pan from the heat. Stir the gelatine into the hot liquid until the gelatine has dissolved. Pour the mixture over the clementines, leave to cool, cover and leave to set in the fridge for approx. 2 hrs.
Ginger cake
Heat the honey, butter and sugar in a pan, stirring until all the ingredients have melted. Remove the pan from the heat, allow to cool slightly. Beat in the eggs. Combine the flour with all the other ingredients up to and including the ground cloves, mix in. Transfer the cake batter to the prepared tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 160 °C (convection). Remove from the oven, allow to cool slightly, remove from the tin, leave the cake to cool completely on a rack.
Mascarpone cream
Place the mascarpone and cream in a bowl, beat until stiff using the whisk attachment on a mixer.
To serve
Cut the ginger cake into approx. 1 cm cubes. Spread half of the mascarpone cream on top of the clementine jelly, top with the cake cubes, cover with the remainder of the cream, decorate with the clementine segments.
| Note: | You will need approx. five clementines for 250 ml of clementine juice. However, you can also use ready-squeezed clementine or tangerine juice. You can find this in the chilled section of larger Coop supermarkets during winter. |
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