SPONGE CAKE WITH ORANGE CREAM..

April 8, 2013

SPONGE CAKE WITH ORANGE CREAM

FOR THE SPONGE004 copy
4 big eggs, separated
60 ml hot water
200 g sugar
finely grated zest 1/2 lemon
fresh juice of 1/2 lemon
200 g plain flour
1/2 tsp. baking powder

FOR THE FILLING
4 big egg yolks
finely grated zest of 1 orange
100 g sugar
2 tbsp. gelatine
fresh juice of 3 oranges
180 ml heavy whipping cream
2 tbsp. orange liqueur

FOR THE GLAZE
3 tbsp. apricot jam

FOR THE DECORATION
100 g almond flakes
60 g soft butter
100 g sugar
3 oranges, sliced thin

starfruit and cocktail cherries

MAKE THE CAKE:
1. Preheat the oven to 180 degrees C. Prepare 25 cm cake tin, line it with baking paper.
2. Whip the egg yolks with the water, add 125 g sugar and lemon zest. Whip till light and fluffy.
3. In another bowl, whip egg whites, slowly add rest of the sugar. Whip till stiff and shiny. Slowly add egg yolk mix, then flour and baking powder.
4. Pour in the tin, bake for 35-40 min till firm. Leave for 15 min in the tin, then turn out and let it rest til completely cold.

MAKE THE FILLING:
5. Whip egg yolks with sugar and orange zest in a pot. Mixing constantly, heat the mixture on a low heat till it get thicker. Place the pot in a cold water bath, mix till it cools down.
6. Soak the gelatine in the orange and lemon juice, then melt it on a low heat. Remove from heat, add to the egg mixture.
7. Whip up the cream and add to cooled down egg and juice mixture.

ASSEMBLE THE CAKE:
8. Cut the cake in two layers. Place one of them back in clean cake tin, soak with liqueur. Pour half of the cream on the first layer, top it with the second layer of cake, pour the rest of the filling on top. Cover with plastic film and leave in the fridge for at least 3 hours.
9. When set, remove the tin.

DECORATE:
10. Warm up the apricot jam. Brush it all over the cake. Decorate the sides of the cake with the almond flakes.
11. Melt the sugar and butter on low heat, place the orange slices in the mix, caramelize for 10 min. Place on the top of the cake, decorate with starfruit and cherries.IMG_20130330_160705P.S. As you can see, I was too lazy to make the orange decoration, but the fresh strawberries were a great substitute. Made this cake for my mom these Easter holidays as it was also her name day.. and it was soo good that my brothers who totally check what they eat, forgot all about the limits! :)
Enjoy, K.

recipe from “Kūkas” by M. Neri

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2 Responses to “SPONGE CAKE WITH ORANGE CREAM..”

  1. Ieva Says:

    Krēms izklausās pēc kārtējās mistērijas – putukrējums, skābi produkti un vēl olas, bet varu saderēt, ka rezultātam nebija ne vainas, bet kaut kāda alķīmija tam visam apakšā ir :)


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