| 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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