INGREDIENTS
- For a 24 cm mould
- Basic sponge cake:
- – Eggs 7 items
- – Sugar 210 g
- – Flour 0000 210 g
- – Salt 1 pinch
- -Zest of two oranges
- – Grated coconut for the dough and sprinkle
- Swiss white choco cream:
- – Butter 400 g
- – Whites 160 g
- – Sugar 265 g
- – Chocolate 180 g
- -Zest of 1 orange
- For the syrup:
- – Water 200 cc
- – Sugar 200 gr
- – Peel of an orange
- For meeting:
- ⁃ Caramel sauce
- ⁃ Orange marmalade
- ⁃ Vibrant orange segments
- ⁃ Contemporary strawberries
FRESH ORANGE CAKE With Swiss white chocolate cream, traditional sponge cake and coconut for extra happiness
PROCEDURE:
Basic sponge cake:
1. Beat the eggs with the sugar till white. (Bain-marie till the sugar dissolves) Taste with zest.
2. Incorporate the flour with the beforehand sifted salt in 2 or 3 instances with actions together with 2 tablespoons of grated coconut.
3. Pour into 3 beforehand buttered molds, sprinkle with extra coconut.
4. Prepare dinner within the oven at 180 levels for 15 to 18 minutes.
5. Unmold and funky on a rack.
Swiss white choco cream:
1. Soften the chocolate and let it cool (it ought to lose temperature)
2. Make a Swiss meringue with the egg whites and sugar. Add little by little to the smooth butter and proceed mixing.
3. End with the choco (with out temperature) and taste with coconut.
4. Combine till homogenized. Taste.
For the syrup:
1. Deliver all of the substances to a boil and allow them to cool.
2. To assemble, place a sponge cake disc, soak it with syrup,
Cowl with ddl with out reaching the sting, make a lace with the Swiss cream.
3. Cowl with one other disc and soak, and repeat the method with Swiss cream, jam and brilliant orange segments and strawberries.
4. Cowl with the final sponge cake, soak, cowl with cream and enhance with loads of orange and strawberry segments.
5. The meeting have to be neat. Cowl all the facet with semi-naked Swiss cream. The higher half enhance with a sleeve and a curly nozzle.
