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 Cake "New Year's Orange" Recipe
For many, oranges and tangerines are associated with a holiday, winter, New Year! I suggest you try a rich, fragrant pie with orange-nut sponge cake and cream of condensed milk and orange! And, of course, I congratulate all the chefs and my favorite website on the upcoming New Year! Following the results of the outgoing year, we always promise ourselves to achieve something good and get rid of the bad, unnecessary, I wish you to keep these promises or at least part of them! Happy New Year!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 150 minutes
Servings
Ingredients
Sponge:
Cream:
Glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 150 minutes
Servings
Ingredients
Sponge:
Cream:
Glaze:
Instructions
  1. Sponge: Chop the walnuts with a blender.
    Sponge: Chop the walnuts with a blender.
  2. In a bowl, mix flour, a pinch of salt, chopped nuts and baking powder. Mix it.
    In a bowl, mix flour, a pinch of salt, chopped nuts and baking powder. Mix it.
  3. Separate the whites from the yolks in different dishes.
    Separate the whites from the yolks in different dishes.
  4. Add 140 g of sugar and honey to the yolks, beat the mass until it becomes light.
    Add 140 g of sugar and honey to the yolks, beat the mass until it becomes light.
  5. Add 50 g of sugar to the proteins and whisk until stable peaks.
    Add 50 g of sugar to the proteins and whisk until stable peaks.
  6. Add the zest from one orange to the yolk-sugar mass.
    Add the zest from one orange to the yolk-sugar mass.
  7. Pour in the nut-flour mixture and gradually add the whipped whites, gently knead the dough until smooth.
    Pour in the nut-flour mixture and gradually add the whipped whites, gently knead the dough until smooth.
  8. Put the dough in a mold (I have a diameter of 24 cm, the bottom is covered with parchment). We send it to bake in a preheated 180 degree oven for 40-45 minutes, check the readiness with a wooden skewer.
    Put the dough in a mold (I have a diameter of 24 cm, the bottom is covered with parchment). We send it to bake in a preheated 180 degree oven for 40-45 minutes, check the readiness with a wooden skewer.
  9. Remove the finished biscuit from the oven and let it cool completely.
    Remove the finished biscuit from the oven and let it cool completely.
  10. Cut it into three cakes (I also carefully cut off the slightly raised top, pieces of sponge cake will be needed to decorate the sides of the cake).
    Cut it into three cakes (I also carefully cut off the slightly raised top, pieces of sponge cake will be needed to decorate the sides of the cake).
  11. Cream: Carefully cut the top layer from the orange, divide it into slices and separate the pulp.
    Cream: Carefully cut the top layer from the orange, divide it into slices and separate the pulp.
  12. Grind with a blender.
    Grind with a blender.
  13. Mix condensed milk, soft butter and orange mass in a bowl.
    Mix condensed milk, soft butter and orange mass in a bowl.
  14. Whisk the cream until smooth.
    Whisk the cream until smooth.
  15. To decorate the sides of the cake, prepare a crumb. Cut the top of the biscuit into pieces, and chop the walnuts in a blender.
    To decorate the sides of the cake, prepare a crumb. Cut the top of the biscuit into pieces, and chop the walnuts in a blender.
  16. Glaze: In a small bowl, mix sugar and cocoa powder, mix well. Add soft butter and sour cream. Put on a small fire and, stirring constantly, bring the glaze to a homogeneous state. Remove from heat and let cool.
    Glaze: In a small bowl, mix sugar and cocoa powder, mix well. Add soft butter and sour cream. Put on a small fire and, stirring constantly, bring the glaze to a homogeneous state. Remove from heat and let cool.
  17. We collect the cake: the bottom layer is a sponge cake, lubricate with cream, again a sponge cake, cream and a third cake.
    We collect the cake: the bottom layer is a sponge cake, lubricate with cream, again a sponge cake, cream and a third cake.
  18. Brush the sides of the cake with the remaining cream and sprinkle with nut and biscuit crumbs. The top of the cake is covered with icing and decorated at will and mood) I have pieces of marmalade, chocolate and caramel jelly beans!
    Brush the sides of the cake with the remaining cream and sprinkle with nut and biscuit crumbs. The top of the cake is covered with icing and decorated at will and mood) I have pieces of marmalade, chocolate and caramel jelly beans!
  19. Bon appetit.
    Bon appetit.
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