Sponge cake with oranges


The dark chocolate (50-60%) — 100 g

Pistachio nuts (or chopped almonds) — 50 g
Orange (3 – in cream, 1 for garnish) — 4 PCs
Cream (35% fat content: 300 ml cream, 150 ml – for decoration) — 450 ml
Yogurt (natural or vanilla taste) — 350 g
Gelatin — 15 g
The leaven — 1 tsp.
Powdered sugar (in cream for decoration) — 1 tbsp
Vanilla sugar — 20 g
Sugar (90g – crust-100 – cream, 200g – to caramelize orange, 100g in the syrup for impregnation) 490 g
Wheat flour — 60 g
Potato starch — 30 g
Eggs — 3 PCs

The amount of ingredients given on the form 20cm in diameter.
Whites separated from the yolks and whip to stiff foam.
Beat the yolks with 90g sugar until visible lightening and increase 2 times.
Flour, starch and baking powder to combine.
The yolks sift flour mixture. Mix well on low speed of mixer (don’t be afraid of density!).
Then enter 1/3 of protein, stir gently with a spatula, and then add the remaining protein and again very carefully so the dough is not settled, stir.
The bottom of the bakeware can shoot with baking paper. Put the dough.
Bake in preheated to 180 g oven for 35-40 minutes.
The willingness of the cake to check a slight press on the middle – recovers quickly, so ready.

To caramelizing oranges.
If you are not going to decorate the cake with caramelised oranges, skip this step.

Oranges wash, cut peel with a knife, a knife cut the flesh of oranges, get rid of partitions. Partitioning is not immediately throw away, and squeeze the juice from them. Slices of orange cut into small pieces, discard in a colander, collecting the juice.

Orange juice, 100g sugar, remaining from the caramelization of the syrup and 150-200ml of water (it depends on the amount of syrup) boil the syrup to soak the cake layers: to combine, bring to a boil and boil for 3-5min. The yield of syrup for impregnation – 250-300ml.

The finished cake in the baking pan to flip on the grill. Allow to cool in the form. Give to Mature the sponge cake 8-12h (am I doing this right in the form, freeing the sponge after).
Cut the sponge cake in 3 cakes.

On a platter place the 1st layer. To impregnate with 1/3 of the syrup. To conclude in the ring for the cake.

Prepare cream: soak gelatin in 5CT. L. cold water.
Yogurt to connect with 100 g sugar, vanilla sugar (I have natural vanilla). Let it sit a little (5-10 min).
Whip cream.

Whisk the yogurt. Dissolve gelatin in a water bath or low heat (maximum temperature – 60g!).
To enter the gelatin in yogurt. Mix thoroughly.

Add the whipped cream, gently stir with a mixer to mix “married.”

Cream be divided into 2 parts. In one add the oranges. Mix.

Immediately put on the cake and smoothed.
Cover with the second cake, press lightly. Second cake impregnated with syrup.

The chocolate melt. To connect with the second part of the cream. If the cream has had time to harden, reheat it slightly in the microwave.

Spread the cream on the cake to level.

3rd layer impregnated with cut side, flip and lay on the cake. Slightly press.
The cake to cool in fridge for 4 hours.

The finished cake remove from refrigerator, carefully along the sides form a thin knife, bumpers removed.

Whip 150ml cream until stable peak. Add at the end 1st. L. sugar powder. 1/3 of cream to shift into a pastry bag.
Cake frost with cream.

Decorate with whipped cream from a pastry bag, and caramelised oranges. The sides and top sprinkle chopped pistachios (almonds).

Poppy seed cake
Onion and garlic curls

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