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


  • 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:

  1. Preheat the oven to 180C and prepare 3 round cake tins with parchment paper.
  2. In a large mixing bowl cream together the butter and sugar until light and fluffy.
  3. Add the vanilla essence and one egg at a time, whisking to incorporate after each addition.
  4. In separate bowl, combine the flour, baking powder and salt.
  5. Add the flour and milk alternately to the egg mixture, stirring until fully incorporated.
  6. Divide the batter among 3 cake tins and bake for 25-30 minutes or until skewer inserted comes out clean.
  7. Cool completely
  8. For the ClemenGold® filling:
  9. In the meantime, cut off the skin and the pith of the clemengold mandarins.
  10. Cut the segments and scoop out into a saucepan.
  11. Add the sugar and 2 cups of water to the saucepan.
  12. Cook on low heat until the water has reduced and the mixture has thickened.
  13. Cool to room temperature
  14. For the white chocolate mousse;
  15. Place the cream in a saucepan and bring to a gentle simmer.
  16. Place the white chocolate in a large bowl.
  17. Pour the hot cream over the white chocolate and stir until chocolate has fully melted, add the vanilla essence and stir.
  18. Cover the bowl with cling wrap and place in the fridge to cool completely.
  19. Once cooled, using an electric whisk, add the icing sugar and whisk until you achieve a fluffy and silky.
  20. To assemble;
  21. Top the first layer of cake with a medium layer of chocolate mousse, and spoon over 1/3 of the ClemenGold® filling.
  22. Repeat the process until all layers have been assembled.
  23. Top with a generous drizzle of caramel sauce and finish with the shards

Watch How To Make This ClemenGold® Cake

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