Cake "Orange miracle"

Category: Confectionery
Orange miracle cake

Ingredients

Biscuit:
eggs 7 pcs.
sugar 1.5 tbsp.
flour 2 tbsp.
Orange juice 3/4 Art.
vegetable oil 1/4 Art.
orange peel 3 pcs.
baking powder 1 pack (10 g)
orange soufflé:
sugar 1 tbsp.
gelatin 25 g
protein 4 things.
butter 100 g
condensed milk white 2 tbsp.
orange 1 PC.
ready-made orange jelly 2 packs

Cooking method

  • Biscuit:
  • yolks, sugar, juice, zest, vegetable oil thoroughly mix with a mixer
  • Beat whites until peaks with sugar.
  • whites carefully put into yolks, mix and add flour mixed with baking powder
  • Outlet-form 24 cm height 7.5 cm weight-1,200kg-1,300kg
  • Very rich orange flavor, delicate. Due to the oil, it does not grow dry, an excellent base for many cakes!
  • Orange soufflé:
  • for soufflé I use my old proven recipe, which did not fail
  • Boil sugar until thick syrup with orange juice.
  • Pre-soak gelatin. Dissolve without boiling
  • Beat the whites until peaks and pour in the syrup cooled to 60 degrees in a thin stream, whisking constantly.
  • Also add butter, condensed milk while whipping.
  • Remove the zest from the orange, boil in syrup for 15 minutes and grind in a meat grinder
  • Mix all components with a mixer and pour onto the cake, which has cooled down and is in a split form with high sides.
  • Put in the refrigerator until it grabs (this is 40 minutes - 1 hour)
  • During this time, we make orange jelly:
  • Everything is simple here.
  • Dilute the ready-made jelly of the Overt company (just a pleasure to work with it) in water, a little less than the norm.
  • We take out the cake with the soufflé from the refrigerator and put the washers of oranges on it in a circle in one layer, where the washers are not included, cut to shape.
  • Put all the soufflé with oranges and pour the orange jelly on top.
  • We put in the refrigerator for 4 hours - this is the exact time for soufflé and jelly to solidify. If everything is done correctly, then after 4 hours you will remove the mold board and receive the finished product.
  • I will add that this is how I made a pineapple, kiwi, peach, berry raspberry, strawberry miracle, replacing only a biscuit with a vanilla-chiffon one and I think that for the summer heat, this cake is what you need, light, cool with a fruity taste

Note

25 g is the maximum amount of gelatin, if you doubt it. But if the gelatin is of high quality, the white color can be half as much. For example the firm Otter-German
Ukrainian gelatin is all bad, I don't know about Russian, so I describe it in such detail, since it is very important - the quality of gelatin!

I will add that this is how I made the cake a pineapple, kiwi, peach, berry raspberry, strawberry miracle, replacing only the biscuit with a vanilla-chiffon one and I think that for the summer heat, this cake is what you need, light, cool with a fruity taste.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers