March 12, 2013


FOR THE CAKE002 copy
80 g butter
4 eggs
1/8 tsp. salt
160 g sugar
zest of 1 orange
100 g flour
50 g corn starch
2 tsp. baking powder

250 g mascarpone
25 g pistachios, chopped
4 tbsp. orange juice
2 tbsp. lemon juice
4 tbsp. marmalade

50 g pistachios, chopped

1. Preheat the oven to 180 degrees Celsius. Grease 24 cm tin.

2. Melt the butter, let it cool down.

3. Whip up the egg whites with salt into stiff peaks. Whip the egg yolks with sugar till the amount triples. Mix the whites and the yolks together, add the orange zest. Slowly add flour, corn starch, baking powder. Add the butter.

4. Pour into the tin. Bake for 35 min till golden brown. Let it rest for 5 min in the tin, then put on the wire rack and cool completely.

5. To make the cream. Whip the mascarpone, add orange and lemon juice, pistachios and marmalade.

6. Cut the cake in two. Put cream in the middle, decorate with cream and pistachios.


P.S. THIS CAKE IS AWESOME!!! Ilze and Sandis will definitely agree with me.. the only thing I changed was instead of marmalade I added peach jam.. and I think it made the cream even better..  next time double amount of the cream and then it is close to perfect! :)

Enjoy, K.

recipe from magazine “Torte delle Occasioni”, Nr.8


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