Cooking time: 2 hours
Ingredients: For 8 pieces:
For the candied orange slices:
2 oranges
350 g sugar
For the cake:
150 grams of pancake flour
1 / 2 teaspoon baking powder
150 g ground almonds
2 1 / 2 tbsp poppy
3 eggs
175 g sugar
For the orange cream:
4 eggs
Juice and grated zest of 1 orange and 1 lemon
100 g sugar
100 g unsalted butter
Т Т Instructions: I always try to decorate their cakes on top, and pieces of candied oranges - it is one of the most special festive ways to decorate, which turns this luscious cake is almost a dessert.
1. Preheat oven to 160 ТА F. Finely chop not peeled oranges, put them in a pan with 400 ml of water and sugar. Stir and cook the oranges, cover, on the stove for 20 minutes or until the crust will not be soft, if you pierce it with a sharp knife. Remove from heat and allow to cool.
2. Lubricated and pave the baking paper to form a cake with a diameter of 20 cm at the bottom to lay the most beautiful pieces of oranges (about 7). Drain the remaining slices of oranges, saving syrup. 100 g orange whip in a blender with 75 ml of syrup to obtain a homogeneous mass.
3. To make the shortcakes, mix the flour, baking powder, minidal and poppy. Set aside. Beat eggs with sugar until the mixture is similar to the cream. It takes 5-7 minutes. Immediately add the orange puree and mix gently spatula, trying not to knock the air out of the test.
4. Mix the dry ingredients with the lush orange mass finishing stir as soon as everything is connected. Gently pour batter into prepared pan and bake for 40-45 minutes until golden brown. Check the stick - if it comes out of the cake clean, the cake is ready. Remove from the oven and let cool on a form. When cool, invert the cake to oranges were on top.
5. While cake cools, make the cream. Beat the eggs with the juice of orange and lemon, pearls in a fireproof bowl. Add sugar, butter, orange and lemon zest and put a bowl over a pan of barely simmering water (to the bottom does not touch water). Stir over low heat until the mixture thickens - it will be ready when the cream will cover the back of the spoon (this may take up to 30 minutes, so be patient).
6. Cut cake crosswise twice to get three cakes. Lubricate the middle and lower part of the remaining syrup. Interlay cakes with cream and leave for several hours, so it soaked. It can be stored for 3-4 days in the refrigerator.