| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Oranges |
| 1 1/3 |
c |
Sugar |
| 1/4 |
c |
Orange marmalade |
| 3/4 |
c |
Unsalted butter; room temperature (1 |
|
|
; 1/2 sticks) |
| 1 |
ts |
Vanilla extract |
| 4 |
lg |
Eggs; room temperature |
| 2 1/2 |
c |
Cake flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 3/4 |
c |
Orange juice |
| 2 1/2 |
c |
Whipping cream |
| 9 |
tb |
Unsalted butter |
| 30 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,chopped |
| 7 |
tb |
Grand Marnier or orange juice |
| 3 |
tb |
Thawed frozen orange juice concentrate |
| 2 |
tb |
Minced orange peel |
| 6 |
tb |
Orange marmalade |
| 6 |
tb |
Grand Marnier or orange juice |
| 3 1/2 |
|
Baskets; (about raspberries |
|
|
; or 5 1/4 cups |
|
|
; frozen unsweetened |
|
|
; raspberries, |
|
|
; thawed, drained |
|
|
; (1/2-pint) |
|
|
Mint sprigs |
INSTRUCTIONS
CAKE
CHOCOLATE GANACHE
ORANGE GLAZE
For cake:
Preheat oven to 350F. Butter two 9-inch-diameter cake pans with 1
1/2-inch-high sides. Line pan bottoms with waxed paper. Using
vegetable peeler, remove peel from oranges in strips. Coarsely chop
peel in processor, stopping occasionally to scrap down sides of bowl.
Add 1/3 cup sugar and blend until peel is minced. Add marmalade and
puree. Using electric mixer, cream butter with pureed mixture and
vanilla in large bowl until light and fluffy. Beat in remaining 1 cup
sugar. Add eggs 1 at a time, beating well after each addition. Sift
dry ingredients into small bowl. Mix dry ingredients into batter
alternately with orange juice.
Divide batter between prepared pans. Bake cakes until tops are golden
brown and tester inserted in centers comes out clean, about 38
minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife
around pan sides to loosen cakes. Turn cakes out onto racks; cool.
Peel off paper.
For the chocolate ganache:
Bring cream and butter to simmer in heavy large saucepan. Reduce heat
to low. Add chopped chocolate and stir until melted. Mix in remaining
ingredients. Pour ganache into large bowl. Freeze until very thick but
still spreadable, stirring frequently, about 1 hour 15 minutes.
For glaze:
Melt marmalade in heavy small saucepan over low heat. Remove from
heat. Mix in Grand Marnier.
Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of
glaze. Spread 1 cup ganache over. Top with second cake layer. Brush
with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2
baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third
cake layer. Invert, chocolate side down, over berries. Brush with 1/4
of glaze. Spread 1 cup ganache over. Top with fourth cake layer.
Brush with remaining glaze. Spread 3/4 cup ganache over top of cake.
Spoon 1 cup ganache into pastry bag fitted with medium star top.
Spread remaining ganache over sides of cake, drawing icing spatula up
to create vertical lines. Pipe decorative border of ganache around
top and bottom edges of cake. Freeze cake 20 minutes. Arrange
remaining berries atop cake, covering completely. (Can be prepared 1
day ahead. Cover cake loosely with plastic wrap and refrigerate.)
Garnish cake with mint sprigs. Serve cake at room temperature.
Serves 12.
Bon Appetit December 1990
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