Tartelette of lemon with orange and cake orange

Name: Tartelette of lemon with orange and cake orange
Ingredients: 100 g Egg white; 500 g Debic mascarpone; 100 g Icing sugar; 100 g Butter; 100 g Flour; 100 g Icing sugar; 2 units.items Orange; 1 units.items orange cake; orange fruit powder; lemon tartlet; 2 units.items piping bag; 1 units.items plate-it decoration sieve; 1 units.items lime curd; 1 units.items microplane; 1 units.items Melissa cress; 1 units.items corona silicone mold

Tartelette of lemon filled with lemon curd, mascarpone, orange cake, and orange.

Ingredients

500gDebic mascarpone

100gIcing sugar

2units.itemsOrange

100gEgg white

100gButter

100gFlour

100gIcing sugar

orange fruit powder

1units.itemsorange cake

lemon tartlet

1units.itemslime curd

1units.itemsMelissa cress

2units.itemspiping bag

1units.itemsplate-it decoration sieve

1units.itemsmicroplane

1units.itemscorona silicone mold

Preparation

Whip the powdered sugar together with the zest of the orange (save the oranges) and mascarpone cream until stiff using a KitchenAid.
Once the mixture is stiff, fill it into a piping bag fitted with a decorating tip of your choice.
Let it set further in the refrigerator for 3 hours.

Preheat the oven to 170°C.
Gently melt the butter and mix with the rest of the ingredients.
Spread in the mold using a small palette knife and bake in the oven for about 8 minutes.
Let cool and dust with orange powder using the decoration sieve.

Put the lime curd in a piping bag.
Cut the orange cake into cubes of about 1 by 1 cm.
Segment the grated orange and set aside.

Pipe a nice layer of lime curd at the bottom of the tartelette.
Top with the orange segments.
Place/pipe alternately around the edge of the tartelette a cube of cake and a nice dollop of mascarpone.
Place the tuille on top and finish with the cress.