Orange cake

Description

When I saw this recipe, I was seized by doubt: is it really will turn out delicious boiled orange? It turns out that work, and even some soft, fragrant cake, sweet butter cream and a pleasant bitterness of orange peels - all of this provides a rich and delicate flavor. And yet, suddenly, the smell of the New Year... Fans of the oranges is dedicated to...

Ingredients

Orange

1 piece
Chicken egg

3 piece
Sugar

5 Tbsp
Almonds

125 g
Powdered sugar

3 Tbsp
Cream

300 ml

Cooking

To start put to boil the orange. It's a long process, so please be patient. Cook for 2 hours.

Then the orange is cool (can be put under running cold water if in a hurry) and remove the pits.

Now, the orange will make a puree - grind in a blender.

Take the paste: proteins separated from the yolks. Shall pound the yolks with 3 tbsp sugar until obtaining a white, creamy mass.

Will make a small digression: for the test can be used as ground almonds, and crackers, and range from sweet rolls to rye bread. So the flour in the recipe and is not provided with almonds or croutons it is replaced. I did a kind of mix - took part of crushed crackers (I have a mixture of sponge cake left over from the cake, and the remnants of brown bread, self-made) and some almonds.

Now add the yolks to the orange puree and almond/breadcrumbs.Mix well.

Then whisk the whites with 2 tablespoons sugar until stable peaks.

Enter the beaten egg whites into the yolk-sugar mixture and gently stir from the bottom up.

Form (I have 24 cm) greased with butter, sprinkle with flour and lay out in her dough.

Bake in pre-heated to 180-200 degree oven for about 40 minutes. Cool.

For the cream whisk the cream with powdered sugar until stable peaks. Here I added a little syrup I had left from boiling sugar tangerine slices (to do it not necessarily my initiative).

The cooled cake cut into 2 parts. Just do it very carefully, because the cake is very soft and tender.

Grease the bottom cake with cream. I also soaked the cake (although it does not require - and so very soft), all the same tangerine syrup, for more Goodies and "sputum" biscuit. I think that the syrup came just in time.

Then cover with a second Korzh and coat the pie (or cake?) completely.

Decorate as desired. I have a chocolate enrobing slices, which I rubbed and sprinkled the sides of cake, and, in fact, own wedges. Completely cover the cake with chocolate or use chocolate cream is not recommended, because the cream slightly orange smooth bitterness, and give the cake a more delicate flavor.

You can give the cake to stand in the refrigerator, and you can start to eat and in an hour that we actually did.

Here's a section of the pie (the smaller the diameter of the mold, the higher pie)

And here is the piece.

Bon appetit!

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