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Orange cake

Orange cake


Countertop: Mix the ingredients for the countertop, pour into the form (with removable edges) lined with baking paper and bake for 20-25 minutes. in the hot oven.


Cream: Beat the yolks with sugar and pour the hot milk. Heat in a bain-marie, stirring constantly, until it thickens a little. Add gelatin and dissolve. Remove the composition from the bain-marie and beat until it cools, then incorporate the whipped cream and the liqueur (there may be another liqueur or brandy, in which we put the orange peel).

Cover the top with half the cream, after placing a few slices of orange on the edge of the bowl. In the rest of the cream, incorporate 100 g. Melted chocolate and the core of 2-3 oranges, cut into cubes. The chocolate cream is added over the white cream and marbled with a fork. The cake is refrigerated for approx. 3-4 hours.

ORNATED: Melt the chocolate, pour it on a foil or baking paper and level it, then let it harden. Break into pieces and powder with cocoa. Decorate the surface of the cake with these pieces.


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, fragrant, fabulous 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 put the composition to bake, 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 cake

Mix 6 egg yolks with 350 grams of sugar and rub until the sugar melts.

Mix with 1/2 liter of milk and continue mixing by heating on a water bath, until the cream reaches the consistency of a cream.

3 sachets of gelatin are mixed with 5-6 tablespoons of water, heating on a water bath until smooth.

Then pour the gelatin over the cream and stir all the time until creamy.
Beat the cream separately until it hardens.

After the cream is ready, cool it well and then mix it slowly with the cream.
Assembling the cake
Peel the oranges, cut into rounds and line a large saucepan.

Make a syrup from water, sugar and rum essence, which is put on the stove over low heat.
Place a layer of cream over the oranges, then a layer of biscuits quickly soaked in syrup, then another layer of cream.

And continue until the ingredients are finished.

Put in the fridge until the next day.
After the cake has set well, gently peel off the edges with a knife, then place a plate on the pan and turn the cake in a motion so that the oranges are on top of the cake.


ORANGE CAKE

ingredients
Top,, 4 eggs at room temperature, 1 cup of 250 ml of flour, 1 cup of 250 ml of sugar, 125 ml of oil, 1 teaspoon of baking powder, juice of 1/2 lemon, peel of 1/2 of orange, 1 sachet of vanilla sugar, oil and flour for wallpaper form,, Cream, 6 egg yolks, 6 tablespoons sugar, 200 ml milk, 500 ml whipped cream, 4 teaspoons grated gelatin, a small cup of coffee with water, cake, 6-8 large oranges

Difficulty: Average | Time: 1h 30 min


Cake & # 8220Tiramisu & # 8221 with oranges: a quick and easy recipe!

The & # 8220Tiramisu cake with oranges & # 8221 is an extraordinary dessert with a unique romantic taste, which you want to prepare countless times. The cake looks gorgeous, it is very airy and delicious, with an intense coffee aroma and orange taste. The tender biscuits, the aerated cream and the aromatic and intense citrus fruits under a layer of dark chocolate create a delicious dessert that can turn anyone's mind. This fantastic cake is ready in minutes. The most difficult thing in this recipe is to prepare the cream, which lasts about 10 minutes. Enjoy your loved ones with an insane cake!

INGREDIENTS

-500 g of mascarpone cream cheese

-4 tablespoons sugar or powdered sugar

-6 tablespoons espresso coffee

-dark chocolate to taste

METHOD OF PREPARATION

1. Separate the egg whites from the yolks and place them in different bowls. Put the yolks aside, beat the egg whites with the mixer until you get hard peaks.

2. Sprinkle half of the powdered sugar in the egg whites, mix and beat well again.

3. Put the yolks in a deep bowl and beat with a mixer until smooth.

4. Then add the remaining powdered sugar and beat with a mixer.

5. Put the mascarpone cream in the bowl with the yolks, mix first with the spatula, then beat with the mixer.

6. As a result you need to get a dense homogeneous beige mass.

7. Gradually add the beaten egg whites and mix carefully with a spatula.

8. Add the brandy to the prepared espresso and mix.

9. Prepare the shape: it is preferable to use a rectangular shape, to make it easier for you to place the biscuits.

10. Soak the biscuits in the coffee, remove them immediately and place them in the form.

11. Grease the layer of biscuits with plenty of cream.

12. Peel the oranges and the white layer and cut them into slices.

13. Cut each slice into 2-3 parts and remove all seeds.

14. Place the oranges in the form.

15. Grease the oranges with cream and sprinkle with grated chocolate.

16. Cover the form with cling film and refrigerate the cake to soak for at least 5 hours.


Cake with orange mousse

At 34 years old, which I really don't feel at all and don't realize very well. still, I want nothing but much health for me and my family, love and understanding.

And because I couldn't help but make a cake, this time I chose a cake with a white and orange chocolate mousse. Pandispan, own creation, with poppy seeds, fits very well with the taste of orange and white chocolate and with the small meringues that cover the cake. I hope you like it and I warmly invite you to a big big slice of cake and a cold glass of champagne.

Ingredient:

Orange foam:

3 large oranges (juice only)

3 teaspoons orange peel

3 tablespoons orange liqueur

3 tablespoons orange liqueur

Wheat: Mix the eggs together with the sugar until they triple in volume and lighten in color.

Mix the flour with the starch, pass them through a sieve and then gradually add them to the eggs and mix carefully from the bottom up.

After the flour and starch are perfectly incorporated, add the poppy seeds and mix it with great care, from the bottom up.

Put the dough in a 26 cm round shape lined with butter and flour (always shake off the excess flour so that the top or cake does not burn), and put it in the preheated oven at 170 degrees for 20-25 minutes.

We do not open the oven in the first 15 minutes. I advise you not to open it at all. You will notice that it is baked when it is golden and has come off the edge of the form.

Remove the top from the oven and let it cool in the form and then turn it over on a grill.

When it is completely cold, cut it carefully into three sheets or even 4.

Syrup: Boil water with sugar for 5 minutes. When the sugar is completely melted, turn off the heat and add 2-3 tablespoons of orange liqueur, and 6-8 tablespoons of freshly brewed coffee.

Orange mousse and white chocolate:

To start, soak the gelatin sheets in cold water for 10 minutes.

Mix the egg and yolks in a bain marie until you get a thick foam.

Separately, melt the white chocolate in a bain marie (pay attention to the quality of the chocolate used. If it is not of quality it can be strengthened. And be careful not to accidentally drop a drop of water over the chocolate because it will harden).

Squeeze 3 large oranges (for me a whole orange with peel weighed 236 gr) and put the juice obtained mixed with orange liqueur and orange peel, on very low heat. (should not boil). When the juice is hot, add the squeezed gelatin sheets very well and mix until it dissolves.

We add melted white chocolate over the mixed eggs (and here I recommend you to be very careful because as soon as you add the chocolate, the mixture will tend to harden) so immediately after adding the chocolate, stir a little, add the warm orange juice and mix the composition quickly. at maximum speed.

Let the mousse cool and then add 400 gr of mixed cream.

If the mousse is liquid, leave it in the fridge until it starts to harden.

I apologize for the absence of photos but I could not take a single photo during the preparation.

Mix the fresh egg whites with the caster sugar and salt until they harden, then gradually add the powdered sugar and mix again until you get a meringue with a solid consistency.

With the help of a small pocket bag, form the meringues directly in the oven tray lined with baking paper,

and bake them at 100 degrees, preheated oven for maximum 30-45 minutes.

After 1 hour, turn off the oven, open the door and let them dry and cool completely in the oven.

Assembly: We put the first sheet in a round circle for cakes, we syrup it in abundance with the cold syrup and we add a layer of mousse. Cover with the second sheet, syrup it and add the last layer of mousse.

Let the cake cool for 2-3 hours, then take it out of the circle and cover the edges with coconut.

We place the meringues on the entire surface of the cake at the end, after which we can finally enjoy it !!

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Cake with orange mousse

At 34 years old, which I really don't feel at all and don't realize very well. still, I want nothing but much health for me and my family, love and understanding.

And because I couldn't help but make a cake, this time I chose a cake with a white and orange chocolate mousse. Pandispan, own creation, with poppy seeds, fits very well with the taste of orange and white chocolate and with the small meringues that cover the cake. I hope you like it and I warmly invite you to a big big slice of cake and a cold glass of champagne.

Ingredient:

Orange foam:

3 large oranges (juice only)

3 teaspoons orange peel

3 tablespoons orange liqueur

3 tablespoons orange liqueur

Wheat: Mix the eggs together with the sugar until they triple in volume and lighten in color.

Mix the flour with the starch, pass them through a sieve and then gradually add them to the eggs and mix carefully from the bottom up.

After the flour and starch are perfectly incorporated, add the poppy seeds and mix it with great care, from the bottom up.

Put the dough in a 26 cm round shape lined with butter and flour (always shake off the excess flour so that the top or cake does not burn), and put it in the preheated oven at 170 degrees for 20-25 minutes.

We do not open the oven in the first 15 minutes. I advise you not to open it at all. You will notice that it is baked when it is golden and has come off the edge of the form.

Remove the top from the oven and let it cool in the form and then turn it over on a grill.

When it is completely cold, cut it carefully into three sheets or even 4.

Syrup: Boil water with sugar for 5 minutes. When the sugar is completely melted, turn off the heat and add 2-3 tablespoons of orange liqueur, and 6-8 tablespoons of freshly brewed coffee.

Orange mousse and white chocolate:

To start, soak the gelatin sheets in cold water for 10 minutes.

Mix the egg and yolks in a bain marie until you get a thick foam.

Separately, melt the white chocolate in a bain marie (pay attention to the quality of the chocolate used. If it is not of quality it can be strengthened. And be careful not to accidentally drop a drop of water over the chocolate because it will harden).

Squeeze 3 large oranges (for me a whole orange with peel weighed 236 gr) and put the juice obtained mixed with orange liqueur and orange peel, on very low heat. (should not boil). When the juice is hot, add the squeezed gelatin sheets very well and mix until it dissolves.

We add melted white chocolate over the mixed eggs (and here I recommend you to be very careful because as soon as you add the chocolate, the mixture will tend to harden) so immediately after adding the chocolate, stir a little, add the warm orange juice and mix the composition quickly. at maximum speed.

Let the mousse cool and then add 400 gr of mixed cream.

If the mousse is liquid, leave it in the fridge until it starts to harden.

I apologize for the absence of photos but I could not take a single photo during the preparation.

Mix the fresh egg whites with the caster sugar and salt until they harden, then gradually add the powdered sugar and mix again until you get a meringue with a solid consistency.

With the help of a small pocket bag, form the meringues directly in the oven tray lined with baking paper,

and bake them at 100 degrees, preheated oven for maximum 30-45 minutes.

After 1 hour, turn off the oven, open the door and let them dry and cool completely in the oven.

Assembly: We put the first sheet in a round circle for cakes, we syrup it in abundance with the cold syrup and we add a layer of mousse. Cover with the second sheet, syrup it and add the last layer of mousse.

Let the cake cool for 2-3 hours, then take it out of the circle and cover the edges with coconut.

We place the meringues on the entire surface of the cake at the end, after which we can finally enjoy it !!


10 great cake recipes. Which one did you choose?

I have prepared a list of 10 great cakes for you. Of course, you can also find the related recipes. If you want to prepare one or more of them, you don't need a special occasion, do you? For an anniversary, for the Holidays or simply because you want something homemade sweet, these cakes will conquer you irretrievably!

To make it easier for you to choose, I've made a list of 10 great cakes, with details about each and information about the special ingredients they need to quickly put them on the shopping list.

1. Cake with nuts and coffee. It's easy to make, but delicious. It does not need special ingredients other than coffee and nuts. The great advantage of the cake is that there is no need to syrup the top and it is not necessary to completely coat the cake in cream. He is more sympathetically placed in "disorder". The recipe is here.

2. Chocolate cake. The recipe is perfect if you want a quick, good and easy cake to make. The recipe is here. You can turn it into a gala cake by decorating it carefully. The good part is that the cake is easy to make, the top should not be syruped, and the cream will not give you any hassle!

3. Chocolate cake with white top. The cake is unique and spectacular! It has a fine meringue taste, and the cream is full of chocolate, and the most beautiful part, which makes this white-topped chocolate cake even better, is that it is made very, very easy. The recipe is here.

4. Cake ganache. It's a holiday recipe. I chose a cake that smells of a holiday that you can make at any time of the year and that fits well on any table, on any occasion. Tort ganache, the recipe is here.

5. Chocolate cake (with lots, lots of chocolate!). It is easy to make, it is delicious and can be combined with any kind of cream or icing, but it can also be served simply with whipped cream, fruit sauce or simply powdered with sugar and decorated with grated chocolate. And that's because the special top of this chocolate cake is the best chocolate cake. The recipe is here. The cake has a special and unique ingredient that you have in the house!

6. Pancake cake. Let's do something sensational. Pancake cake with vanilla cream and fruit syrup. Apparently it's hard to do, but it's much simpler than it seems. In terms of installation, things become very simple if you use a tray with removable walls. It is perfect for any moment of celebration. The recipe is here. To make it really special you need berries, but you can use frozen fruits perfectly.

7. The pear cake is a fabulous cake. The combination of pears and chocolate, easy and simple preparation recommends it for those who want a cake on New Year's table, give one without caloric complications. It is made simple and comes out without any problems no matter if it is the first cake you make in your life! The recipe is here.

8. The almond and strawberry cake is a royal one! The recipe is here . It's wonderful, it's not very hard. Use frozen strawberries. You need almonds and marzipan paste.

9. Lime and poppy cake. For the preparation you also need oranges, but the stars remain limes, for their special color, for aroma and taste. But instead of lime you can use only oranges, or a combination of lemons and oranges. The cake is extremely fragrant and spectacular, given that it is very easy to make! The recipe is here.

10. Pancake cake with hazelnuts and white chocolate. It is a very simple cake to make but it has an extremely sophisticated air. You need hazelnuts, strawberry jam and milk plus pancake sheets that you can make the day before assembling the cake. The recipe is here.


Cake with simple layers, with the addition of oranges and nuts

Among the most commonly prepared pastries open and closed pies. I'm with sweets and thyme. Very popular pastry cake with oranges and nuts.

The sweet cake with oranges is served for a holiday, for breakfast or just for tea. You can make your own inks or choose a simple, fast & # 8211 buy ready-made option in the store.

  • 3 pastry sheets
  • 3 oranges
  • 100 gr. sugar
  • 360 gr. 1% soft cheese
  • 200 gr. nuts (the quantity can be changed to your taste)
  • 3 tablespoons. tablespoons wheat flour / s
  • 100 gr. powdered sugar
  • 300 ml of 33% cream.

Cooking time: about 70 minutes.

Caloric content: approximately 270.09 Kcal / 100 gr.

Sprinkle the table with flour and spread the pastry sheets to thaw. Tighten each sheet with a fork. Cover a baking sheet with special baking paper or brush with sunflower oil. Place a pastry sheet on a baking sheet. Preheat the oven to 180 degrees.

Place the cake on the top and bottom heating element. Bake all three sheets. Bake the oranges. Be sure to remove the white film. Cut into small pieces. Cream beaten with sugar to resistant peaks.

Add cottage cheese, orange pieces and mix gently. Cream and walnuts divided into three parts. Cream cream with cream, cover with cake, sprinkle with nuts.

The second top cake, cream, sprinkled with nuts. Cover with a third peel, brush with cream and sprinkle with nuts. Melted powder with powdered sugar.

Fish, baked with potatoes in the oven & # 8211 a simple and satisfying food for every day.

Pickles or pickles? It doesn't matter, because you can bake delicious cookies.

Remember our ways of packing pancakes with cottage cheese.