This delicious and beautiful orange cake is perfect for celebrating a birthday or new year. However, it will look great on any festive table. The cake turns out to be very tasty and tender with a bright sweet and sour orange hint. Hardly anyone can refuse a piece of such a cake. And also it turns out a lot and such a dessert will definitely be enough for a large company.
Making this orange jelly cake is not too difficult. The technology of the creamy and orange layers is the simplest, the main thing is to do everything slowly and step by step.
Try to make such a simple and delicious cake with oranges, it will conquer everyone!
Ingredients:
Creamy layer:
- cottage cheese - 500 g
- cream not less than 30% - 500 ml
- sugar - 300 g
- sour cream or yogurt - 150 g
- water - 150 ml
- gelatin - 40 g
- vanilla sugar - 10 g
Orange layer:
- orange juice - 500 ml
- gelatin - 25 g
- sugar - 2 tbsp. l.
Decoration:
- orange - 1 pc.
- fresh mint
- sugar beads
Step by step recipe
Cooking a biscuit
1. First, let's make a biscuit.
Divide 4 eggs into yolk and white.
Beat the whites with a mixer gradually adding 80 g of sugar and 8 g of vanilla sugar to them.
Who does not have weights, you can use this proportion for 1 egg, take 1 tbsp. l. sugar and 1 tablespoon flour with a small slide.
Beat the whites with sugar until a strong, stable foam. This is very important, otherwise the biscuit will not work.
2. Add the yolks to the whipped whites one at a time, while constantly beating them with a mixer.
3. Pour 100 g of sifted flour into this mass in three approaches, each time briefly stirring with a mixer at low speed. If the mixer does not have a low speed, then it is better to stir the dough with a spatula by hand. The biscuit dough should remain light and airy.
4. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. Gently distribute the dough over the entire mold. The size of my mold is 22 * 22 cm.
5. We put everything in the oven preheated to 180 degrees and bake for about 30-35 minutes.
Cooking syrup for impregnation
6. Cooking sugar syrup for biscuit impregnation.
Pour half a glass of water into a saucepan and pour half a glass of sugar here.
We put the stewpan on the stove. After boiling, boil the syrup for 1 minute. Let the syrup cool.
7. Before preparing the cream, we will prepare everything.
Remove the baked and already cooled biscuit from the mold and remove the parchment paper. Using a knife, cut off the top crust of the biscuit.
Put the biscuit in the mold. We insert an acetate film around the biscuit, it can be replaced with a cut plastic folder for papers.
8. Soak the sponge cake well with cooled sugar syrup. It took me about 100 ml of sugar syrup to impregnate this biscuit.
Cooking butter cream
9. First, pour 40 g of gelatin with 150 ml of water and mix well. Let the gelatin swell for about 10-15 minutes.
10. Let's start preparing the rest of the cream.
Put 500 g of cottage cheese in a bowl, add 300 g of sugar and 10 g of vanilla sugar. Add 150 g of unsweetened yogurt or sour cream to this. Beat everything with an immersion blender until smooth. You can also chop the curd in a chopper.
11. Separately, pour 500 ml of cream into a bowl with a fat content of at least 30%. The cream must be cold.
Beat the cream first at a low mixer speed, very slowly increase it to maximum. The cream should expand and become fluffy. Be careful not to over-whip the cream, or it will stratify.
It is also very important that the mixer bowl and whisk are completely clean and dry.
12. Pour the prepared crushed curd mass into the whipped cream. We mix everything at a low mixer speed and not for long.
13. Dissolve the swollen gelatin over very low heat while constantly stirring with a spoon. Heat gelatin to about 50-60 degrees.
14. Gradually pour the melted gelatin into the prepared cream, while beating it at low speed. All gelatin cannot be poured in at once, otherwise the cream may exfoliate. If the gelatin is not sufficiently heated, then falling into the cold cream, it immediately thickens and gelatinous lumps form in the cream.
15. Immediately pour the finished cream onto the prepared biscuit. We level everything with a spatula.
16. Cover the top of the cake with cling film and put it in the refrigerator to freeze.
Cooking the orange layer
17. When the buttercream is frozen, prepare the orange layer.
Pour 25 g of gelatin into a bowl and add about 200 ml of orange juice. In total, you need half a liter of orange juice at room temperature. Mix everything and leave for 10-15 minutes, so that the gelatin swells.
18. After 15 minutes, put the swollen gelatin on the stove and melt it, constantly altering it with a spoon over low heat.
19. Pour the dissolved gelatin into the remaining juice, mix and add 2 tbsp. Sahara. I add sugar because my juice is not sweet.
20. We take the cake out of the refrigerator and pour the prepared orange juice onto the frozen creamy layer. We put the cake in the refrigerator again so that it solidifies well and stabilizes for at least 4 hours.
Decorating the cake
21. Cut one orange into quarters.
22. Put the quarters of orange on a completely frozen cake. We spread it so that when cutting, we get square portioned pieces.
Place a fresh mint leaf under each orange slice.
Also sprinkle with sugar beads for beauty. It is best to decorate with beads before serving, as they may melt after a while.
23. We take the finished cake out of the mold, remove the acetate film and cut it into squares.
Creamy orange jelly cake turned out to be very tasty and beautiful. Thin moist biscuit goes well with a delicate layer of butter cream and sweet and sour orange jelly. Such a cake is great for a dessert for a birthday or for a festive table for the New Year.
Video recipe
The recipe is taken from my culinary site. gotovimop.com