Layered cake Orange sigh

Submitted by enr on 06 Jan 2010
# For orange base:
175 g sugar
175 g butter
3 eggs
175 g flour
10 g baking powder
50 g of dark chocolate
2 tbsp milk
2 tbsp orange juice
1 tbsp rum
2 tbsp grated orange peel or 1 tbsp dried orange peels
# For tseluvcheniya base:
175 g sugar
3 egg whites
25 g white chocolate
# For the cream:
300 ml sour cream
150 g white chocolate
1 tbsp grated orange peel or 1 tsp dried orange peel
1 tbsp rum or orange juice
50 ml cream
# For decoration:
200 ml sour cream
100 ml cream
4-5 tbsp caster sugar
2-3 mandarins or 1 orange
3 sheets filo pastry sheets
3 tbsp butter
50 g white chocolate
5 Physalis fruit or gooseberry
Layered cake Orange sigh
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Photo author
Orange base: The butter mix of foam sugar, three eggs, flour and baking powder. The mixture was divided into two portions. In one put orange peel and rum, and the other - melted in a water bath of dark chocolate with milk. In a baking dish, greased with margarine, alternated spoon of white and brown mixture. To achieve a marbled effect, stir with a wooden skewer. Bake at 200 ° C 30-40 minutes if the top is very red, covered with foil or paper towels. After being cooled, the base is cut into two parts. Tseluvchen base: Whip of snow as they were added half the sugar and when designing tips, and add the remaining sugar (or egg whites are broken down to the hardness slightly citric acid, salt and gradually add sugar) . Add the grated chocolate and orange peels. The dough is distributed in the form of cake on paper towel and bake at about 100 C 2-2 1/2 hours. Allow to cool in the oven. Cream: Sour cream to the boil, add the rum and orange peel and slightly cooled. To the hot mixture, grated white chocolate stirring continuously. To cream can add 3-4 tbsp sugar. The cream is allowed to cool in a refrigerator. Orange cream is stirred with a mixer and 50 ml cream to greater fluffiness. It stick the two halves of the base mix and tseluvcheniya base. Decoration: Beat sour cream and liquid with sugar. With 2/3 of the cream smeared cake. With the other 1/3 is extruded roses and decorated with orange slices and Physalis. White chocolate is melted in a water bath. It smeared strip of electric paper, wrapping and allowed to harden. There are also different forms of the white chocolate and allowed to harden. Pan banitsa Spread with melted butter, sprinkle with powdered sugar, cut into rectangles, pressed with another baking tray to stick together. Baked to golden 180 C and rank fan side of the cake.
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06 Jan 2010
Menu magazine issue 16


looks fantastic :)