Burnt-Orange Meringue Cake
From hopscotch 13 years agoIngredients
- *TIME depends whether you're in daunting mood of baking despair, or suzzie home maker just jubilant to have the apron around your hips. shopping list
- ALMOND MERINGUE LAYERS: shopping list
- 1 3/4 c. whole almonds shopping list
- 3/4 c. sugar shopping list
- 2 Tbs. cornstarch shopping list
- 1 c. egg whites shopping list
- 1 pinch salt shopping list
- 1/2 c. sugar shopping list
- 2 Tsp. vanilla extract shopping list
- 1/2 Tsp. almond extract shopping list
- 1/2 c. toasted sliced almonds for finishing shopping list
- caramel-ORANGE FILLING: 3/4 c. sugar shopping list
- 1/2 Tsp. lemon juice shopping list
- 1 c. milk shopping list
- 4 egg yolks shopping list
- 2 Tbs. Grated orange zest shopping list
- 1 1/2 c. unsalted butter shopping list
- glazeD ORANGE SLICES: 1/2 c. orange juice shopping list
- 1 Envelope gelatin shopping list
- 2/3 c. apricot preserves shopping list
- 2 lg. oranges shopping list
How to make it
- 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.
- url: fastrecipes.com
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The Rating
Reviewed by 4 people-
another great sounding recipe..five forks
peetabear in mid-hudson valley loved it
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