For the Mandarin Marmalade

• Blanch whole mandarins three times, cool in an ice bath, trim ends, halve, and remove seeds.
• Process mandarin juice, peeled mandarin, and whole mandarin into a puree.
• Simmer puree with sugar (A) for 90 minutes, stirring and skimming foam, until reduced by two-thirds.
• Mix sugar (B) with pectin, sprinkle into puree, and cook for 5 minutes.

For the  Mandarin Insert

• Melt gelatine mass, marmalade, and concentrate in a bain-marie.

For the Gluten-Free Sponge

• Whisk egg yolks, oil, juice, rice flour, sugar (B), and salt until pale.
• Beat egg whites with sugar (A) until stiff peaks form. Fold into yolk mixture.
• Bake in 15cm (1.5cm high) and 10cm (1.5cm high) rings at 160°C for 18 minutes.
• Brush cooled sponge with mandarin syrup.

For the Mandarin Syrup

• Boil sugar and water, mix in concentrate.

For the Ginger Pineapple Jelly

• Infuse ginger in pineapple puree, boil, and strain.
• Add sugar, lime juice, and gelatine mass.

For the Dark Chocolate Mousse

• Heat milk, add gelatine, and pour over chocolates. Blend until smooth.
• Cool to 32–35°C, fold in semi-cream.

For the Chocolate Dipping

• Melt and blend all ingredients.

For the Golden Spray

• Mix evenly.

For the Gelatine Mass

• Soak leaves in warm water for 10 minutes, stir, and store chilled.

To assemble the cake

Spread 200g mandarin insert on the 15cm sponge, freeze for 30 minutes, then add 100g ginger pineapple jelly on top and freeze. Unmold insert

Pipe a 2cm layer of chocolate mousse into the mandarin mold, pushing mousse up the sides. Place the 10cm sponge inside, cover with a 1cm layer of mousse.

Add the frozen mandarin insert upside down, cover with mousse, and freeze for four hours.

For the Mandarin Skin Decoration

Heat dipping mix to 30–35°C and dip the mandarin cake.

Arrange on a tray and spray with velvet mix (35–40°C) using an airbrush for texture.

Spray with 50–60°C neutral glaze for a citrus texture, then a thin layer of golden spray for shine.

Heat a sharp hook, melt a hole in the cake, and insert a citrus leaf. Defrost for 2 hours before serving.