Moist yogurt cake, citrus sherbet, mandarin gel, lime zest whipped cream

Preparation time: 45 min

Preheat your Four at 375 °F

• Cake

  Grease and sprinkle your cake mold with sugar.

  In the indicated order, combine all of the ingredients except for the baking powder.  Combine with a whisk.  Add the baking powder and whisk it in.

  Fill the cake mold to 3/4 of its height and transfer to the oven for roughly 35 minutes.

• Mandarin jelly

  Combine all of the ingredients in a sauce pot and while continuously whisking, bring to a boil.  Keep at a low boil for 2 minutes.

  Transfer to a bowl and cover with plastic wrap, making sure it is in contact with the jelly.  Transfer to the fridge.

  Once cooled, transfer to a blender and blend until nice and smooth.  Transfer to a pipette or piping bag with a small hole.

• Lime whipped cream

  In a cool bowl with very cold whipping cream, add the icing sugar and whisk energetically.  Once nice and firm, transfer to the fridge until ready to serve.

  When ready to serve, make nice quenelles and garnish them with the lime zests.

• Plating

  Cut a nice slice of cake and lay it on its side on the plate.  Garnish with a nice quenelle of the whipped cream and lime zest as well as a ball of citrus sherbet.  Make pretty dots of the mandarin jelly of varying sizes.  Try and cover a good portion of the cake without making it look crowded.