Burnt-orange meringue cake
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Burnt-orange meringue cake
  Meringue    Cakes  
Last updated 6/12/2012 1:11:25 AM. Recipe ID 38913. Report a problem with this recipe.
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      Title: Burnt-orange meringue cake
 Categories: Desserts, Cakes
      Yield: 12 Servings
MMMMM-------------------ALMOND MERINGUE LAYERS------------------------
  1 3/4 c  Whole almonds
    3/4 c  Sugar
      2 tb Cornstarch
      1 c  Egg whites
      1 pn Salt
    1/2 c  Sugar
      2 ts Vanilla extract
    1/2 ts Almond extract
    1/2 c  Toasted sliced almonds
           - for finishing

MMMMM-------------------CARAMEL-ORANGE FILLING------------------------
    3/4 c  Sugar
    1/2 ts Lemon juice
      1 c  Milk
      4    Egg yolks
      2 tb Grated orange zest
  1 1/2 c  Unsalted butter

MMMMM--------------------GLAZED ORANGE SLICES-------------------------
    1/2 c  Orange juice
      1    Envelope gelatin
    2/3 c  Apricot preserves
      2 lg Oranges
  PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in
  the food processor until coarsely ground. Place them on a baking pan
  and toast for about 15 minutes, stirring frequently, until golden.
  Cool and combine with the sugar and cornstarch. Reduce oven to 300F.
  Whip the egg whites on medium speed with the salt until white and
  opaque. Increase speed to maximum and whip in remaining sugar.
  Continue whipping until egg whites hold a firm peak. Fold in extracts
  and toasted almond mixture. Pipe batter on paper-lined pans with a
  pastry bag fitted with a 1/2-inch plain tube to make three 10-inch
  disks. Bake at 300F about 30 minutes, until crisp but not completely
  dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon
  juice in a saucepan and stir well to combine. Place on medium heat
  and stir occasionally until the sugar melts and caramelizes. Add the
  milk carefully (the caramel will splatter) and return to a boil,
  stirring to dissolve any hardened caramel. Whisk yolks in a bowl with
  orange zest and whisk half the boiling milk into them. Return
  remaining milk to a boil and whisk in yolk mixture, continuing to
  whisk until thickened. Strain into a bowl and cool. Beat butter with
  paddle on medium speed until soft and light. Beat in custard cream
  and beat filling smooth. FOR THE GLAZED ORANGES, combine the orange
  juice and gelatin in a bowl. Bring the apricot preserves to a boil
  over low heat, stirring occasionally. Add the orange mixture and
  return to a boil, reducing slightly. Strain and cool slightly. Halve
  and slice oranges thinly. Dip orange slices in glaze and place on a
  pan lined with plastic wrap to set. To assemble, trim layers to an
  even 10-inch diameter and place one on a cardboard. Spread with 1/4
  of the filling. Repeat with another layer and another 1/4 of the
  filling. Top with last layer and mask cake with another 1/4 of the
  filling. Use the remaining filling to make a border of rosettes on
  the edge of the cake and a circle of rosettes in the center. Press
  the sliced almonds against the side of the cake and fill in the
  center circle with them. Arrange orange slices on the rosettes.

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Recipe ID 38913 (Apr 03, 2005)

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