| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Pastry flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 2 | Egg yolk, beaten | |
| 1/2 | c | Cold water |
| 1 | t | Orange zest |
| 3/4 | c | Sugar |
| 2 | Egg whites, beaten stiff | |
| 1 | T | Orange juice |
| 2 | T | Sugar |
| Chocolate Butter Creme | ||
| 3 | Egg yolks | |
| 1 | c | Sugar |
| 1/2 | t | Cream of tartar |
| 1/2 | c | Water |
| 1/2 | lb | Unsalted butter |
| 1/2 | lb | Vegetable shortening |
| 1/2 | lb | Sweet chocolate |
| 2 | T | Instant coffee |
| 2 | T | Dark rum |
| Pinch of salt |
INSTRUCTIONS
CAKE: Sift together the flour, salt and baking powder 3 times. Set aside. With an electric mixer, beat the egg yolks and 3/4 cup sugar for 5 minutes. Gradually beat in the flour. Beat the egg whites stiff. As they begin to form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for 25 minutes. In a small pot, bring the orange juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mixture. Let cool and unmold. Use chocolate butter creme recipe to fill between the layers and frost. CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm. Gradually beat in the butter and shortening and beat until mixture is completely smooth. Fold in the melted chocolate. Beat again. Source: Great Moments in Cooking ch. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 22:33:05 -0400 From: Cindy J Hartlin <chartlin@total.net>
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