Side Pannel
Burnt-Orange Meringue Cake
Burnt-Orange Meringue Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Desserts
Ingredients List
- ---------------------------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
Directions
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
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.
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
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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