| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Viennese |
Desserts, Ethnic, Cakes |
1 |
Servings |
INGREDIENTS
| 8 |
|
Eggs — separated |
| 1 |
c |
Sugar |
| 2 |
oz |
Semisweet chocolate — |
|
|
Melted and cooled |
| 1/4 |
c |
Fresh orange juice |
| 1 |
ts |
Grated orange rind |
| 2 |
c |
Ground walnuts |
| 1/3 |
c |
Cake meal |
| 1/3 |
c |
Potato starch |
| 2 |
|
Oranges — peeled and |
|
|
Sectioned |
|
|
ORANGE FILLING————– |
| 10 |
oz |
Apricot preserves |
| 1 |
|
Orange peeled and section |
|
|
CHOCOLATE GLAZE————- |
| 1/2 |
c |
Orange juice |
| 6 |
oz |
Semisweet chocolate — |
|
|
Broken |
INSTRUCTIONS
1. Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2"
high. 2. Beat egg yoks with 1/2 c sugar until very thick. Blend in
chocolate, orange juice and rind. Mix 1c nuts with cake meal and potato
starch. Fold into yolk mixture. 3. With clean dry beaters, beat whites
untill foamy. Gradually beat in remaining 1/2 c. sugar untill stiff peaks
form. Gently fold yolk mixture into beaten whites. Turn into tube pan and
bake 55 to 60 min., untill cake tests done. 4. Invert pan on rack and let
cake hang untill completely cool. Remove from pan and slice cake in half
horizontally. Spread orange filling over top of bottom half. top with
second layer. Coat cake with glaze. Garnish with remaining 1 c. nuts and
the orange sections. 5. Orange filling: melt preserves; stir in orange
sections. Cool 5 min. 6. Chocolate glaze: heat orange juice. remove from
heat, add chocolate, stiring until melted smooth. Cool 5 min.
Posted to EAT-L Digest - 3 June 96
Date: Tue, 4 Jun 1996 08:18:53 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
Recipe By :
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”