Mandarine Napoléon Harlequin Cake Recipe
Mandarine Napoléon Harlequin Cake
Flavors of Belgium
Total time: 1hr to 2hr
Preparation and baking time: 1 1/2 hours
Difficulty: Requires a certain dexterity
Chef's Note
An original idea from Pierre Romeyer of the Maison de Bouche in Hoeilaart for Callebaut Chocolate
Ingredients for 8 servings
- 1 egg
- 60 g (1/4 cup) sugar
- 50 g (1/3 cup) flour
- 12 g (1 1/2 tbsp.) potato starch
- 120 g (4 oz.) bittersweet or dark Chocolate
- 200 g (3/4 cup) whipping cream
- 1 egg yolk
- 12 g (1 tbsp.) sugar
- Juice of half an Orange
- 100 ml (6 tbsp.) crème fraîche
- 2 tbsp. Napoléon Mandarin and Tangerine liqueur
- 1 egg yolks
- 2 egg whites
- 25 g (2 tbsp.) sugar
- A pinch of cream of tartar
- 60 g (1/4 cup) white wine
- 60 g (1/4 cup) orange juice
- 30 g (2 tbsp.) sugar
- 1 g cobagel (fruit pectin) or gelatin

Preparing the biscuit (sponge)

  1. combine the sugar and eggs in the top part of a double boiler and whisk until warm; remove from the heat and continue beating until cooled and very light and foamy, about 10 minutes;
  2. gently fold in the sifted flour, cornstarch and cocoa;
  3. line a baking sheet with parchment paper; butter and flour a ring about 18 cm (7") in diameter and 7 cm (3") high; pour the batter into the ring and bake in a 180°C. (350°F.) for about 30 minutes; unmold and cool in the refrigerator. 
Preparing the mousse
  1. melt the chocolate in a double boiler;
  2. add the egg yolk and lightly beaten cream; 
  3. chill in the refrigerator for about 1 hour. 
Preparing the mandarine
  1. beat the sugar with the orange juice and egg yolks in a double boiler until light and foamy; 
  2. beat the cream until thickened but not stiff;
  3. fold  the mandarine Napoléon and cream into mixture #1.
Preparing the meringue
  1. place the egg whites, sugar and cream of tartar in the double boiler; beat until stiff;
  2. remove from the heat and continue beating. Fold into the mandarine mixture.
  1. slice the sponge cake in equal layers;
  2. place the baking ring on a baking sheet lined with parchment paper and a cardboard circle;
  3. place one cake layer in the ring; top with chocolate mousse; repeat with all the layers; refrigerate for 1 hour;
  4. pour the warm meringue/mandarine mixture over the cake; refrigerate for 12 hours;
  5. remove the cake ring; cover the perimeter with cake crumbs; 
  6. in a double boiler, melt the sugar and cobagel in the orange juice and white wine to form a jelly; wait for a few minutes and cover the harlequin cake with the jelly. 
Mandarine Napoléon
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up