Instructions for the croûte dough:

1. Mix in Damco croûte powder and butter thoroughly, then add the water until a homogeneous mass is formed. Once the dough is mixed, stop the mixing and allow the dough to cool for 24 hours.
2. Knead the dough and roll it out until it is 2 mm thick, cut out with a 16 cm Ø ring. Bake for 10 minutes at approx. 180-200°C.

Instructions for sponge cake:

1. Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes.
2. Pour the batter onto a baking tray lined with baking paper. Spread it out to form a nice rectangle that is approx. 1-2 cm thick.
3. Bake at approx. 220-240°C for 5-8 minutes. After baking, cut out 16 cm Ø rings.

Instructions for the orange bavaroise:

1. Mix Damco mousse fond neutral and water, then mix in the Frucaps orange fruit filling.
2. Finally, fold in the whipped cream (make sure the whipped cream isn’t too stiff) in 2 parts.

Instructions for the orange mirror glaze:  

1. Boil the cream (35% fat), add the melted Chocuise souplesse orange and mix with a spatula until smooth. Add the soaked gelatin.
2. Once these are dissolved, add the Frucaps cold mirror glaze neutral. The mirror glaze is now ready for use. 

Putting it all together:

1. Coat the croûte dough cake with Chocuise souplesse orange and place in a stainless steel ring.
2. Place a sheet of sponge cake on the greased tray and pipe in the bavaroise until almost full.
3. Then place some frozen cream buttons and smooth with a glazing knife. Place the cake in the freezer for 24 hours.
4. Remove the frozen cake from the ring, cover it with the mirror glaze and decorate to your own preference.