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Orange fancy cakes

    

Refreshing dessert, that warms your soul and belly :) on chilly autumn Sunday.

Cook

No. of servings

16

Ready in

1 h. 20 min.

Difficulty

high

 

Categories:   

 

baking powder for gingerbread1tsp1teaspoon
cake jelly red0.25oz10grams
chicken egg2pcs2pieces
egg white4pcs4pieces
egg yolk4pcs4pieces
flour medium1.75oz50grams
orange2pcs2pieces
orange juice1.1cup250milliliters
powdered sugar1.75oz50grams
sugar granulated3.75oz105grams
unsalted butter3.5oz100grams
vanilla pudding - powder1.75oz50grams
walnuts1.75oz50grams
water1.5cup350milliliters

1. 

egg yolk 4 pcs  powdered sugar 1.75 oz (50 g)

Whisk the egg yolks and sugar into foam.

2. 

egg white 4 pcs

Beat the egg whites until they are foamy.

3. 

walnuts 1.75 oz (50 g)

Grate walnuts.

4. 

Mix walnuts in the beaten egg yolks.

5. 

flour medium 1.75 oz (50 g)  baking powder for gingerbread 1 tsp

In parts, by turns stir in flour mixed with baking powder and egg white foam. Pour the batter into a baking tin (30x20 cm) lined with parchment paper.

6. 

Bake for 15 minutes at 180 °C.

7. 

orange juice 1.1 cup (250 ml)  sugar granulated 2.75 oz (75 g)  unsalted butter 3.5 oz (100 g)

Make juice from oranges. Pour the juice into a pot, add sugar and butter. Bring to boil.

8. 

chicken egg 2 pcs  water 6.75 tbsp (100 ml)  vanilla pudding - powder 1.75 oz (50 g)

Beat eggs with water in a bowl and stir in pudding powder.

9. 

Pour in into the juice and cook until dense.

10. 

orange 2 pcs

Spread hot cream on the cake base and flatten. Lay thin rounds from peeled oranges on top of the pudding. Let it cool.

11. 

cake jelly red 0.25 oz (10 g)  water 1.1 cup (250 ml)  sugar granulated 1 oz (30 g)

Dissolve gelatine in water with sugar and cook based on the instructions. Spread it on cool cake, let it stiffen and cut the dessert into fancy cakes.

Bon appetit!

 

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