Recipe COINTREAU CAKE - Professionals

Ingredients

• 295 g caster sugar
• 215 g eggs (to room temperature) or 2 eggs
• 20 g egg yolks (to room temperature) or 1 egg yolk
• 250 g flour
• 8 g baking powder
• 1 g salt
• 130 g thick cream
• 90 g butter
• 1 litre of water
• 500 g sugar
• 100 g passion fruit juice or lemon juice
• 160 g caster sugar
• 100 g liquid cream
• 6 cl orange juice
• 150 g butter
• 2,5 g salt flower (or salt)
• 45 g gelatin mass (7 g of gelatin leaves and 38 g hot water)
• 35 g Cointreau® 40% vol.