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Orange cake

Orange cake


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The yolks together with the sugar mix well, until it becomes a frothy cream. Add the baking powder, and gradually the water (2 tablespoons each), stirring continuously. . Separately mix the egg whites with 3 tablespoons of sugar (we take them from the 12 tablespoons) and vanilla sugar. When ready, pour over the composition and mix slowly with a wooden spoon.

The composition is placed in a greased form and leveled; Bake in a hot oven at 180 degrees for about 30-40 minutes (or until it passes the toothpick test). Remove and leave to cool. Remove the top from the mold and cut in half.

To mount the cake, preferably use a deep tray with removable walls. We lay the tray with plastic food foil, both the bottom and the walls.

We cut about 1 cm from the edges of the countertop, in order to be able to place the orange slices that will line the walls of the tray.

We clean the oranges and cut them about 1 cm thick. We choose the most beautiful and uniform slices and spread them over the plastic wrap in the tray.

Melt the gelatin in 100 ml of warm water. Meanwhile, mix the cream or whipped cream with the sugar and vanilla essence (the amount differs depending on how sweet you want the whipped cream to be .... I used very little). Then add the dissolved gelatin and mix gently until the cream is even.

Pour 1/3 of the cream over the oranges in the pan, trying to cover the entire surface and all the holes.

Over the cream we put the first sheet of countertop (if we want we can syrup it with orange juice).

Pour over the counter more than half of the amount of cream, also optional if we want we can add diced orange cubes.

Over the cream we put the second sheet of countertop (syrupy if you want).

Pour the rest of the cream over the counter, cover with foil and put the tray in the fridge for 3-4 hours, preferably it would be better to stay overnight, in order for the cream to harden well.

After this time, remove the foil, the removable ring of the tray and carefully turn the cake on a plate.


Cake with red oranges and Aperol

Red oranges have a special flavor that goes well with desserts, so I made a cake with red oranges drawn in caramel, then sprinkled with red orange syrup and Aperol. It is a special cake, full of flavor, perfect for special occasions.

PREPARATION INSTRUCTIONS:

1. Grate the orange peel and set aside. Peel the oranges and cut into slices of about 1 cm.

2. Put a pot on the fire with 25 grams of sugar, and when it begins to caramelize, add 25 grams of butter and a tablespoon of Aperol. Add the orange slices and cook for 3 minutes on each side.

3. Then grease the bottom of a pan with butter and place the oranges as tight as possible.

4. For the top, mix the remaining butter with the sugar and grated orange peel. Then add the eggs one by one and mix well. Then, add the yogurt, the remaining Aperol, vanilla and mix the cream.

5. Incorporate the dry ingredients: flour, baking powder, salt and cardamom. After the cream is mixed well, drain over the oranges and place in the preheated oven at 180 ° C for 50-60 minutes.

5. Meanwhile, prepare the syrup and mix the orange juice with the Aperol and boil for about 5 minutes. Then add the sugar, mix well and remove from the heat when the sugar has melted.

6. After the cake is baked, turn it over on a plate so that the oranges are on top and leave to cool. When the syrup starts to thicken, empty it over the cake and serve. Enjoy your meal!

I also challenge you to "play" with the ingredients and "cut new flavors"!


Orange cake

I got this recipe from a good friend, Claudia, who cooks wonderfully. The cake is absolutely wonderful, it looks a lot like the diplomat one but it has an intense orange flavor. It is sweet and sour, and I can tell you that although a large cake comes out, it is airy, fine and you can easily eat a few slices.

Orange peel is used for the cream, so be careful what oranges you buy are edible peels, if you do not wash them well under a stream of hot water and then grate them on the grater with fine holes.

The cake can be made in two variants, with a classic top, a pandispan top or with biscuits if you are in a hurry and you don't have time to make the top. It turns out just as good, in both, I made it with a simple countertop and a biscuit countertop. Because the cream is very fluffy and fine, I chose the pandispan top, whose recipe you all know I think.

Please note that a large cake comes out of the ingredients below so if you have a family name day it is recommended to do it, it is very good!

You can decorate it with orange slices or pieces of chocolate, please note that it does not go over decorated, simplicity is much more appropriate in this case.

Orange cake

Ingredients for a cake with a diameter of 28cm

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1 knife tip of baking powder
  • 2 matching oranges
  • 500ml sour cream for fresh
  • 6 eggs
  • 250 ml milk
  • 20 gr gelatin (or the appropriate amount of gelatin for 1 l of liquid)
  • 200 gr sugar
  • 1 teaspoon orange essence

For syrup the top or the biscuits:

  • 500ml whipped cream if you make it with a countertop bought
  • 200ml whipped cream if you make it with biscuits

To start, prepare the top: mix the egg whites with a pinch of salt, gradually add the yolks and mix well after each, then gradually add the flour mixed with baking powder and mix lightly on top after each tablespoon, so that the composition retains its volume.

Bake the top in a 28 cm shape lined with baking paper or greased with oil and lined with flour for 20 minutes in the preheated oven at 180 degrees Celsius.

Remove the countertop, let it cool and cut it in three.

Separate the yolks from the whites. The yolks, 150 gr sugar, grated peel from the two oranges (use the juice in the syrup), mix for a few minutes, add the milk and boil on the steam, stirring until it thickens a little.
The gelatin is dissolved in about 100 ml of cold water, left for 2 minutes, then put in hot cream, mix well and leave to cool.

Meanwhile, whip the whipped cream (500ml). If you use sweetened vegetable cream, reduce the amount of sugar in the yolk cream, 150g of sugar is enough.

beat the egg whites, without sugar

This is what the chilled yolk cream looks like when it starts to thicken.

In a large bowl because a lot of cream comes out, put the yolk cream, it should be just cold not to harden, add the cream little by little and mix gently until smooth, and at the end add the beaten egg whites. At the end, add the orange essence.

A cake form (d = 28 cm) is covered in foil. Place a countertop and then syrup it with orange juice, cream, syrupy countertop, cream, syrupy countertop and that's it :). The cake is left to cool for 4-5 hours, best from one day to the next.

Garnish with the rest of the whipped cream according to everyone's taste and imagination.

a section

and another decoration

If you use biscuits, place the cake ring on the plate on which the cake will be, then the base of the biscuits (pass the biscuits through orange juice. On the edges put biscuits and syrup only the inside. Fill the cake with cream and then put another layer of biscuits passed through orange juice.

Let the cake cool overnight, then unfold the shape and garnish with whipped cream and fruit or chocolate.

And the section on the one with biscuits

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Tort Sweet Valentine ingredient

  • 200 grams of chocolate with at least 60% cocoa (I used Belgian chocolate with 70% cocoa)
  • 200 grams of butter with 82% fat
  • 200 grams of brown sugar
  • 3 medium-sized eggs
  • 25 grams of cocoa
  • 175 grams of flour
  • 125 ml. of hard espresso, unsweetened
  • 2 tablespoons vanilla extract
  • 3 grams (1 grated teaspoon) of baking powder
  • 3 grams (1 grated teaspoon) of baking soda
  • 1 pinch of salt good salt

chocolate ganache:

  • 380 grams of chocolate with 70% cocoa
  • 380 grams of whipped cream with 32% fat
  • 30 grams of butter with 82% fat
  • 50 ml. Cointreau or Grand Marnier orange liqueur

cream cheese with candied orange peel:

  • 200 grams of cream cheese (they used Philadelphia, if you use mascarpone, add 1 pinch of salt)
  • 200 ml. whipped cream with 32% fat
  • 60 grams of candied orange peel cut as small as possible
  • 20 ml. Cointreau or Grand Marnier orange liqueur
  • 50 grams of vanilla powdered sugar

Sweet Valentine cake preparation

Leaf

1. The top of this Sweet Valentine cake is inspired by another fabulous chocolate cake (click on the link for the recipe), published in 2009, when I didn't know anything about photography, which is an injustice to an exceptional recipe. So, in general, the top of the Sweet Valentine cake is almost identical.

First, turn on the oven and set it at 150 ° C, unventilated. We prepare a cake form with a diameter of 21 cm, greasing it with butter and lining it with baking paper.

2. Put on the fire a saucepan with water about 3-4 fingers. We choose the size of the pan so that the chocolate bowl is stable on its mouth, but does not touch the boiling water. Break the chocolate on the counter in a heat-resistant bowl. Add the butter cut into pieces and let it melt in a bain-marie. When the butter and chocolate have melted, mix with a spatula until smooth.

3. Add the espresso coffee, hot, to the chocolate mass and melted butter. Stir with a spatula until everything is smooth. Take the bowl from the pan with boiled water and cover it with cling film.


4. Put the whole eggs in a bowl suitable for the mixer. Add salt, vanilla extract and brown sugar.

5. Mix the eggs with the brown sugar until a cream is formed.

6. Mixing at low speed, add the composition with melted chocolate over the eggs. We stop mixing when the two liquid compositions are homogenized.

7. In a separate bowl, mix the flour with the cocoa flour, baking powder and baking soda. Add the dry ingredients over the composition of eggs and melted chocolate. Mix gently with a spatula until completely incorporated. The composition of the countertop for our Sweet Valentine cake is ready.

Cooking

8. Pour the composition for the countertop in the prepared form as I explained in point 1. Carefully scrape the bowl with the spatula, we do not want anything left behind!

9. Bake the Sweet Valentine cake top in the preheated oven at 150 ° C, at an average height, for 1:30 hours. Finally, the upper part must be firm and the countertop must pass the toothpick test almost brilliantly. I say "almost brilliantly", because very little wet, slightly sticky, it will still be, even after an hour and a half of baking. Let the countertop cool in the form for about 10 minutes. During this time, it will decrease a little in height, which is fine, do not worry. Remove the removable ring of the cake form and, with great delicacy, peel off the baking paper. Let the countertop cool on a grill until completely cold.

Ganaş cream

10. One of the two creams I used for this Sweet Valentine cake is a chocolate cake flavored with orange liqueur. Put the whipped cream on the fire, to heat it well. We break the chocolate into pieces, in a bowl. When the whipped cream is about to boil, take it off the heat and pour it over the chocolate. Let the chocolate rest for 5-6 minutes, so that it is well penetrated by the heat. Mix well, then, until the chocolate melts completely. Add the orange liqueur and butter to the pieces. Mix well.

11. Divide the goose cream in two, half remaining in the bowl in which we prepared it and half in another. I weighed, poured exactly 420 grams of gooseberry into a clean (and cold) bowl. Cover both bowls with cling film. We put the one in which we melted the chocolate aside, we will need it to finish the outside of the Sweet Valentine cake. We try to cool the second one as well as possible, possibly in a bowl of cold water, which we change a few times. Be careful, the water must not reach the cream!

12. After the goose cream has cooled to room temperature, put it in the freezer for 25-30 minutes (to be very cold). With the mixer at high speed, mix the well-cooled goose cream until it increases in volume and lightens in color. We will obtain a firm cream, which we immediately transfer to a pouch to which we attach a dui with a wide, starry opening.

Cream cheese with candied orange peel

13. For cream cheese with orange peel, it is essential that both the cream cheese we use and the cream for the cream are very cold. Put all the ingredients, except the orange liqueur, in a bowl.

14. Beat with the mixer at high speed until you get a firm and frothy cream. Add the liqueur and mix briefly with the mixer. Transfer the cream to a large duffel bag.

Assembling the cake

15. Cut the cooled countertop into three horizontal layers. We use a long knife, with a thin and well-sharpened blade, and we handle the countertop very, very carefully, because it is very fragile. We place the first layer of countertop on the plate and start pouring the cream from the edge, with the posh, forming concentric circles. I started with cream cheese, then added a gooseberry circle and alternated them further. Cover with the second layer of countertop and fill the countertop in the same way, alternating the two creams, with the only difference that now we start with the goose cream. This will create a beautiful pattern, which will be visible in the slices of Sweet Valentine cake, making it very appetizing. We take care to keep a quantity of goose cream (it will be enough) for a few decorative hazelnuts.

Add the last layer of countertop and lightly press it on the entire surface. Using a spatula, we cover the sides of the cake with the remaining ganache (that half that we kept separately). Smooth well with a spatula. Heat the rest of the goose in a bain-marie, just enough to become semi-fluid. We pour all the ganache over the cake, allowing it to drain on the edges. We put our Sweet Valentine cake in the fridge to harden the overcooked mold on top, then we form hazelnuts from the beaten turnip kept for this purpose.

I finished the cake by sprinkling some golden edible decorations, but they are not mandatory, it remains up to you how you interpret it aesthetically. I can only guarantee that the taste is amazingly good and the texture great. Before serving, I recommend keeping it in the fridge for 2-3 hours.


How to prepare the cake top

From the ingredients mentioned above, a homogeneous dough is made that is kneaded for at least half an hour, after which it is left on the dough spreader for about 10 minutes, during which time we prepare the oven and the trays in which we will put the dough sheets to it dries a little.

When they are ready it looks like in the picture below.


Orange cream cake

& Icirc & # 539i need for countertop:
6 or & # 259
6 tablespoons sugar
6 tablespoons f & # 259in & # 259
& Icirc & # 539i need for & icircnsiropat:
200 ml of natural orange juice
3 tablespoons sugar
& Icirc & # 539i need for vanilla cream:
1 sachet of vanilla pudding
250 ml milk
3 tablespoons sugar
1 vial & # 259 essence & # 539 & # 259 vanilla
200 ml fri & # 537c & # 259 liquid & # 259
1 gelatin sachet & # 259
& Icirc & # 539i need for orange cream:
1 sachet of fried pudding
250 ml of natural orange juice
3 tablespoons sugar
1 vial of orange essence
200 ml fri & # 537c & # 259 liquid & # 259
1 gelatin sachet & # 259
& Icirc & # 539i need for glaze & # 259:
100 g chocolate & # 259 white & # 259
50 ml fri & # 537c & # 259 liquid & # 259
& Icirc & # 539i need for jelly:
300 ml natural orange juice
4 tablespoons sugar
2 gelatin sachets & # 259
& Icirc & # 539i need for decor:
oranges
cock
candy
Prepare the countertop:
Ba & # 539i ou & # 259le cu zah & # 259rul & # 537i, c & acircnd compozi & # 539ia & icircncee s & # 259 se & icircngroa & # 537e, addi f & # 259ina, mixt & acircnd p & acircn & # 259 la & enspmogenizare. & Enspm & & nspm &. r & acircnd two countertops, in the shape of a cake with detachable edges. When they have browned a little, they take them out and leave them to cool down. Place a countertop on a platter, place the cake ring around it and circle it. Prepare the syrup from the orange juice and sugar, which you boil in a saucepan and then cool down to cool.
Ask the cream:
It works well with the liquid-cooled mixer, until it becomes firm and cold. Then put on the fire in a bowl the milk with the pudding powder, sugar and vanilla essence, and in another bowl the orange juice with the pudding powder, the sugar and the vanilla powder. esen & # 539a de portocale. Put them on the stove, over low heat, stirring constantly, until they start to thicken. Set aside, cover with cling film, do not catch powders, and leave to cool.
The amount of sugar is variable, depending on how sweet or sour the oranges are. The same goes for syrup and jelly. After cooling, mix each composition separately with a whisk. Prepare the gelatin according to the instructions on the package and incorporate it into the composition. Be careful, you have to mix very well, possibly using a mixer, in order to buy the gelatin evenly.
Then assemble the cream & # 537a: with a spoon & # 259 & icircncepi put & # 259 cream on the counter. Put a spoonful of vanilla cream right in the center, then a spoonful of oranges on top, again vanilla, oranges and so on. In the end, you will get more concentric circles. Place the second countertop on top of the syrup. Let it cool and prepare the icing in the meantime: break the pieces of white chocolate, put them in a saucepan and add the cold liquid.
Put the pot on the fire in a bain-marie (on top of a pot of boiling water) and mix until the chocolate melts. Be very careful, the bottom of the pot, which is chocolate, should not come in direct contact with hot water, but only with steam, because otherwise it will break. Then pour the icing over the cake and let it cool.
Prepare the jelly a:
Dissolve the sugar in the orange juice, prepare the gelatin and incorporate it. Pour the jelly thus obtained over the chocolate layer and refrigerate for a few hours or, preferably, overnight. Spray orange syrup on the sides, then decorate with coconut. Make an orange popcorn in the middle and sprinkle the candies. & Icircl por & # 539ionezi & # 537i & icircl savurezi pe & icircndelete.

Preparation: 60 minutes Baking: 45 minutes
Re & # 539et & # 259 by Maria Aurora Voinea, Ro & # 537iorii de Vede, Teleorman County

Come in here and try a different cake.


The winter holidays have a special significance in my life and these are the most significant memories. I fondly remember all the sweets my mother made on the occasion of the winter holidays and especially the cake of my childhood, the orange cake. Now, I relive the joy of the holidays with my daughter and I try to instil in her the meaning of the holidays and the magic of these events. Also, the recipe of my childhood became the recipe of her childhood. Let's see how this wonderful cake is prepared.

Beat the sugar, whole eggs and salt in a steam bath until the composition becomes frothy and swells. Stir from the heat and continue beating until cool. Add, lightly mixing, the egg whites, flour, orange peel and lemon juice. Great care must be taken not to leave the composition. Bake on the right heat in a form greased with butter and lined with flour.

Rub the sugar with the yolks, add little by little water and finely chopped vanilla. Boil in a steam bath over low heat, stirring constantly so as not to get caught. Remove from the heat and stir from time to time until cool. Add lemon juice, orange juice and peel. Separately rub the butter foam, then mix with the above cream put little by little and mixed well, until completely homogenous.

The top is cut into three sheets, which are greased with the cream above. Garnish with whipped cream and oranges / fruits.

Cream orange cake is tastier if two sheets are combined with orange jam and glazed with orange sherbet.

This recipe was proposed by Hainarosie Iuliana Maria for the media-content contest.


Orange Cake - Recipes

The orange cake made according to this recipe is incredibly good. It is very simple, does not contain butter, oil or other fats and has very few ingredients. The most important condition is to use organic oranges, whose peel can be consumed, because we will use whole oranges.

It must also be said that it is a gluten-free dessert, fluffy, fabulous flavor and extremely easy to make. It can be a family cake for the weekend, but also the dish of a holiday cake, because now Christmas is coming! It can be baked in a round, classic tray or it can be poured into an ordinary tray, being the pudding for a cake with cream, chocolate or something else. And, it doesn't have to be syrupy!

Ingredients for orange cake:

  • 2, 3 organic oranges, whole
  • 6 eggs at room temperature
  • 150 grams of sugar
  • 350 grams of almond powder
  • a grated teaspoon of baking powder.

Boil the oranges in the water for 10 minutes. Take them out of the water and let them cool, then cut them into slices and then into small pieces, with the peel. Put the chopped oranges in a food processor or blender and turn them into a paste. Add the six eggs and the sugar one at a time and mix well, in the food processor or with the mixer. Finally add the almond powder. Homogenize, add the baking powder and bake the composition, in a round shape or in a tray. Bake at 160 degrees for 30-40 minutes. Remove from the baking tray after it has cooled slightly.

It will grow relatively little when baked, but does not fall back when ready. The composition is ideal for a round tray of 20-25 centimeters. The top does not cut (it is too fragile and too fluffy). It can be served simple, powdered with sugar, along with ice cream, whipped cream, but it goes perfectly with Greek yogurt slightly foamed with the mixer in which you add a teaspoon of sugar, or with chocolate sauce.

If you want a cake with two tops, divide the composition in two and bake the two parts separately, which you then assemble as a cake.

The ideal cream is a fine one with mascarpone, ennobled with almond flavor.


Orange cream cake

& Icirc & # 539i need for countertop:
6 or & # 259
6 tablespoons sugar
6 tablespoons f & # 259in & # 259
& Icirc & # 539i need for & icircnsiropat:
200 ml of natural orange juice
3 tablespoons sugar
& Icirc & # 539i need for vanilla cream:
1 sachet of vanilla pudding
250 ml milk
3 tablespoons sugar
1 vial & # 259 essence & # 539 & # 259 vanilla
200 ml fri & # 537c & # 259 liquid & # 259
1 gelatin sachet & # 259
& Icirc & # 539i need for orange cream:
1 sachet of fried pudding
250 ml natural orange juice
3 tablespoons sugar
1 vial of orange essence
200 ml fri & # 537c & # 259 liquid & # 259
1 gelatin sachet & # 259
& Icirc & # 539i need for glaze & # 259:
100 g chocolate & # 259 white & # 259
50 ml fri & # 537c & # 259 liquid & # 259
& Icirc & # 539i need for jelly:
300 ml natural orange juice
4 tablespoons sugar
2 gelatin sachets & # 259
& Icirc & # 539i need for decor:
oranges
cock
candy
Prepare the countertop:
Ba & # 539i ou & # 259le cu zah & # 259rul & # 537i, c & acircnd compozi & # 539ia & icircncee s & # 259 se & icircngroa & # 537e, addi f & # 259ina, mixt & acircnd p & acircn & # 259 la & enspmogenizare. & Enspm & & nspm &. r & acircnd two countertops, in the shape of a cake with detachable edges. When they have browned a little, they take them out and leave them to cool down. Place a countertop on a platter, place the cake ring around it and circle it. Prepare the syrup from the orange juice and sugar, which you boil in a saucepan and then cool down to cool.
Ask the cream:
It works well with the liquid-cooled mixer, until it becomes firm and cold. Then put on the fire in a bowl the milk with the pudding powder, sugar and vanilla essence, and in another bowl the orange juice with the pudding powder, the sugar and the vanilla powder. esen & # 539a de portocale. Put them on the stove, over low heat, stirring constantly, until they start to thicken. Set aside, cover with cling film, do not catch powders, and leave to cool.
The amount of sugar is variable, depending on how sweet or sour the oranges are. The same goes for syrup and jelly. After cooling, mix each composition separately with a whisk. Prepare the gelatin according to the instructions on the package and incorporate it into the composition. Be careful, you have to mix very well, possibly using a mixer, in order to buy the gelatin evenly.
Then assemble the cream & # 537a: with a spoon & # 259 & icircncepi put & # 259 cream on the counter. Put a spoonful of vanilla cream right in the center, then a spoonful of orange on top, again vanilla, oranges and so on. In the end, you will get more concentric circles. Place the second countertop on top of the syrup. Let it cool and prepare the icing in the meantime: break the pieces of white chocolate, put them in a saucepan and add the cold liquid.
Put the pan on the fire in a bain-marie (on top of a pot of boiling water) and mix until the chocolate melts. Be very careful, the bottom of the pot, which is chocolate, should not come in direct contact with hot water, but only with steam, because otherwise it will break. Then pour the icing over the cake and let it cool.
Prepare the jelly a:
Dissolve the sugar in the orange juice, prepare the gelatin and incorporate it. Pour the jelly thus obtained over the chocolate layer and refrigerate for a few hours or, preferably, overnight. Spray orange syrup on the sides, then decorate with coconut. Make an orange popcorn in the middle and sprinkle the candies. & Icircl por & # 539ionezi & # 537i & icircl savurezi pe & icircndelete.

Preparation: 60 minutes Baking: 45 minutes
Re & # 539et & # 259 by Maria Aurora Voinea, Ro & # 537iorii de Vede, Teleorman County

Come in here and try a different cake.


1. Beat eggs with 4 tablespoons of hot water for one minute. Mix the egg with vanilla and orange peel, incorporate into the egg composition and beat for another 6 minutes. Mix the flour with baking powder, starch, cocoa and incorporate. Bake the cake in a form lined with baking paper. Leave the top to cool.


2. Peel and thread the oranges. Mix the cocoa powder, vanilla and a little water and melt over low heat. When it is hot, without boiling, dissolve the gelatin inside and add the rum essence. Allow to cool and allow to cool. When the cream starts to harden, add the whipped cream, peel and orange juice and the sliced ​​orange pieces.


3. The top is cut on 3 levels. Syrup each countertop. Place plastic wrap in a cake tin and place the first countertop, then 1/2 of the cream, then the next countertop, the rest of the cream and the third countertop. Let it cool for 4-5 hours.


Diplomat cake with oranges

ingredients:

countertop:
3 eggs (egg whites and yolks separately)
3 tablespoons sugar
3 tablespoons flour

Cream:
5 eggs (egg whites and yolks separately)
300g old
2 diced oranges plus grated peel from one of them
a tablespoon of flour
250ml milk
6-7 teaspoons of gelatin
700g fresh

Method of preparation:

For the top, beat the three egg whites, then gradually add a tablespoon of sugar and a yolk. At the end, add a tablespoon of flour in the rain. Mix with a fork. Pour the mixture into a 3-4 kilogram pan, greased with butter and lined with flour or waxed paper and let it bake in the oven.

Put the gelatin to dissolve an hour before, in 2-3 parts of warm water and stir from time to time for homogenization. Beat the 5 yolks with 300g of sugar, add the grated orange peel and a tablespoon of flour. Add, little by little, 250 ml of milk and simmer the cream, stirring constantly. When it starts to thicken, add the dissolved gelatin, then let the mixture boil for another minute. Take the composition off the heat and combine the 5 beaten egg whites, and after it has cooled, the whipped cream.

Place the orange slices in the pan. Pour the cream and place the top on top. Leave diplomat cake cold until the next morning, when you have to turn it over on a plate. If you want, you can put in the cream Diplomat cake and the orange pieces, and on top to pour a fine chocolate topping or to decorate with candies.



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