Cake with Orange Cream Lean Recipe
On the eve of the New Year, many of us think about what dishes will be on the festive table. In our environment, there are always people who fast, because there is a Christmas fast. Finding a recipe for delicious lean pastries is not so easy. I want to make it easier for you and offer a cake that is not inferior to the taste of baking with cream, butter, eggs, berry mousses. The bright orange-chocolate taste of this cake is off the scale. The cakes are soft, tender, moist. We’re trying. In my cookbook, finally, there is such an unusual cake that you want to put on the festive table. It is prepared quickly, simply, without any problems. And there are not very many products. And if you bake the cake in advance, then the cake will generally require a minimum of time, because both the cream and icing are prepared very quickly within 5 minutes.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Dough:
Cream:
Glaze:
Instructions
  1. We will select all the dry components.
  2. Mix it up.
  3. Add the liquid components: 200 ml of water and 90 ml of vegetable oil. Let’s make a batch of dough. In advance, turn on the oven to warm up to 190 degrees.
  4. The dough is quite thick, stir it well with a spatula. And only after that add 100 ml of boiling water, stir well.
  5. Here is such a dough turned out, it is not liquid, not thick, but it flows well from the spoon.
  6. In a form with a diameter of 24 cm, pour the dough, it itself spreads well. The form is pre-covered with paper.
  7. Put in a preheated oven to 190 degrees, after 5 minutes, reduce the temperature to 180 degrees. Bake the cake for 40-45 minutes until the skewer is dry.
  8. We take out the cake after 40-45 minutes, let it cool for 30 minutes, take it out of the ring and turn it over, that is, put the top on the grill and let it cool down again.
  9. Preparing the cream. You can take ready-made orange juice, you need 400 ml, but it is better to take oranges and extract the juice yourself, then the cream will have a pronounced orange taste and aroma of fresh oranges.
  10. I extracted it manually, unfortunately I don’t have a juicer.
  11. In a saucepan, put sugar, agar-agar and pour a little juice.
  12. Stir and add the rest of the juice.
  13. Put on the fire, as soon as the mixture boils, reduce the heat and cook for 1-2 minutes no more, and then the agar-agar will not work and the cream will not harden, remove from the heat.
  14. Add bitter chocolate, at least 75 %, stir.
  15. Pour into a tall glass and beat with a whisk until smooth. The cream will slightly thicken.
  16. Pour the cream into a bowl, cover with a film in contact and put in the refrigerator for 40-50 minutes.
  17. Cut the cake into two parts, the top is also slightly cut off from the pulp, align, as we will need a crumb for decoration.
  18. Here are the cakes turned out, a lot of holes, I plugged the biggest available crumbs. The cake is moist, soft, crumbly.
  19. We take out the cream, it froze thanks to agar-agar.
  20. Break it slightly with the end of the spatula. Divide it into 2 parts. A smaller part will be required for the top and sides of the cake.
  21. Put the first cake on a plate.
  22. Smear it with cream, for the most part, it is well smeared on the surface, do not reach the edge of 1 cm.
  23. Lay the second cake, the same cut part, top up. Press lightly along the edge of the cake, along the entire circumference, so that the edges close where the seam is, there is no cream and it will press well.
  24. With a smaller part of the cream, we will smear and level the surface of the cake, slightly lubricate the sides to hide the seams.
  25. Crumbs sprinkle around the cake, you can side, if a lot of crumbs turned out, but do not put in the center, here we smear with icing.
  26. Cook the lean glaze. Mix the dry ingredients.
  27. Pour the oil, stir and put on the fire.
  28. Continuously stirring with a whisk, we wait for the first bubbles to appear. As soon as they appear, remove the glaze from the fire. Allow 2 minutes to cool, the mixture thickens quickly. A couple of tablespoons of glaze set aside for decoration on top.
  29. Pour the icing into the middle of the cake, the fence of crumbs does not allow the glaze to spread, it is thick, so it does not spread further.
  30. In a small bag, pour the glaze, cut off the edge and draw lines with the glaze. Prague lean cake is ready. Delicious chocolate cake with a pronounced orange-chocolate cream flavor.
  31. Since the holiday cake is sprinkled with decorations: stars and snowflakes. Put in the refrigerator for an hour. You can serve it on the table. Bon appetit.
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