
ClemenGold® Cake with White Chocolate Mousse & Caramel Crunch
ClemenGold® is the hero in this decadent and indulgent cake!
Recipe by: Thando Manyoni
Time: 4 hours
Serves: 8-12
Ingredients:
- For the cake:
- 350g butter, softened
- 2 cups castor sugar
- 6 eggs
- ¾ cup milk
- 2 tsp vanilla essence
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- For the ClemenGold® filling;
- 3 ClemenGold® mandarins
- ½ cup sugar
- White chocolate mousse;
- 280g white chocolate
- 2 cups cream
- 1 tsp vanilla essence
- 4 tbsp icing sugar
- 200ml Caramel Crunch Sauce
- Caramel shards (to decorate)
How To Make:
- Preheat the oven to 180C and prepare 3 round cake tins with parchment paper.
- In a large mixing bowl cream together the butter and sugar until light and fluffy.
- Add the vanilla essence and one egg at a time, whisking to incorporate after each addition.
- In separate bowl, combine the flour, baking powder and salt.
- Add the flour and milk alternately to the egg mixture, stirring until fully incorporated.
- Divide the batter among 3 cake tins and bake for 25-30 minutes or until skewer inserted comes out clean.
- Cool completely
- For the ClemenGold® filling:
- In the meantime, cut off the skin and the pith of the clemengold mandarins.
- Cut the segments and scoop out into a saucepan.
- Add the sugar and 2 cups of water to the saucepan.
- Cook on low heat until the water has reduced and the mixture has thickened.
- Cool to room temperature
- For the white chocolate mousse;
- Place the cream in a saucepan and bring to a gentle simmer.
- Place the white chocolate in a large bowl.
- Pour the hot cream over the white chocolate and stir until chocolate has fully melted, add the vanilla essence and stir.
- Cover the bowl with cling wrap and place in the fridge to cool completely.
- Once cooled, using an electric whisk, add the icing sugar and whisk until you achieve a fluffy and silky.
- To assemble;
- Top the first layer of cake with a medium layer of chocolate mousse, and spoon over 1/3 of the ClemenGold® filling.
- Repeat the process until all layers have been assembled.
- Top with a generous drizzle of caramel sauce and finish with the shards