Candied Mandarin Cake

The day before, chop the ginger, dice the candied mandarins and let them macerate for 2 hours in the liqueur. Crush the cookies. Melt the chocolate and add the cream. Beat the egg yolks with the powdered sugar. Add the chocolate, melted butter, cookies, macerated fruit and liqueur. Fold in the stiffly beaten egg whites.

Line a small cake tin with cling film. Pour the mixture into the tin, press it down and smooth it out. Fold the film over and store in a cool place overnight. The same day, peel the mandarins, let the quarters dry for 2 hours on a rack or 5 minutes in the oven (150°C). Make a clear caramel with 180 g of sugar cubes and four spoonfuls of water. With sticks, dip the mandarin orange segments in the caramel and place them on a rack.

Prepare a caramel with the remaining moistened sugar. Off the heat, pour in the mandarin orange juice. When the sizzling stops, cover and put back on the fire. While stirring, bring to a simmer, add the cornstarch diluted in a little water. Thicken while stirring. Let cool, reserve in a cool place. Turn out, cut the cake into slices and place them on plates. Decorate with caramelized mandarins, pour a cord of coulis and present the rest in a sauceboat.