Cake "Orange mood"

Description

This dessert we recently tried with her husband in one of our city café. He impressed me very gentle, creamy, with almond shortbread base and a filling of mango. The original recipe I gave no, and I improvised but it turned out super. Bright festive mood, this cake is guaranteed.

Ingredients

Flour

150 g
Butter

150 g
Flour almond

75 g
Sugar

75 g
Salt
Chicken egg

1 piece
Sugar

0.25 cup
Flour

0.25 cup
Sugar lump

2 piece
Orange juice

1 Tbsp
Salt
Leavening agent

1 tsp
Orange

2 piece
Mascarpone

250 g
Cream

300 ml
Sugar

0.5 cup
Mango

2 can
Gelatin

40 g
Water

Cooking

For sand foundations mix all ingredients until smooth, I take the oil straight from the fridge. The finished dough put into the fridge for 30 minutes. Preheat the oven to 180 degrees. The bottom of 22cm. cover the baking paper. Distributable rested dough pinned the cake with a fork. Put in to bake for 15 minutes. Korzh let cool without removing from the mold.

Oranges my, lumps of sugar rubbed on the peel of oranges, so they absorbed the essential oil of the peel. This procedure is best done over a bowl, which will be kneading the dough for sponge cake, as the sugar begins to crumble. From oranges then squeeze the juice.

For cake, combine sugar, egg and orange slices sugar, whisk in the lush foam. Add flour and baking powder, and salt. Pour 1 tbsp of orange juice. The bottom of 20cm. cover with baking paper, bake for 15-20 minutes at a temperature of 180gr. The finished cake cool in the form.

Throws mango in syrup in a colander of fruit make puree. Measure out 200ml. syrup and dissolve in it 15 grams of gelatin according to the instructions. Pour gelatin mix into a puree. Pour the contents of the mangoes on the sponge cake. Put into the fridge until fully cured.

Orange juice poured into a volumetric capacity we have 300ml. if its not enough pour the remaining syrup from the mangoes and boiled water if necessary, add the sugar for the filling. Heated this mixture and dissolve it in the remaining 25g. gelatin. Mix with the Mascarpone until smooth.

To assemble the cake you need to build up the sides of the form with a sand layer. You can do thick cardboard wrapped in foil, I have for these purposes, cut the plastic cloth under the hot.

Whisk the cream in a lush foam. Take 1/3 of the cream and 1/3 of the orange jelly. Mix carefully and pour on top of cookie crust. Remove in the cold for 40-60 minutes. Because the cream need to be whipped cold, the jelly clutch faster than usual. The remnants of the cream put in the fridge while we don't need them.

Make sponge cake filled with mango sides and bottom of the form, get a sand base. Then hands were busy so will try to describe in words. On the one hand take the sponge together with the paper backing. Secondly, take a sand base. Tilting the two parts to each other.

And slowly take aim and connect them so that the biscuit was about the center. Remove the paper from the cake. Combine the remainder of the gelatin and cream and pour them on top of the whole cake. You can fork carefully walk on the sides to release the air from the gap between the biscuit and the walls. Put in the fridge for the final solidification.

Frozen cake decorate as desired. I have this orange sauce and pomegranate seeds. Can be cut into pieces and serve in portions, watering orange sauce that's cooked for this recipe http://www.povarenok .ru/recipes/show/725 58/

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