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How To make Burnt Orange Meringue Cake
ALMOND MERINGUE LAYERS:
1 3/4 c Whole almonds
3/4 c Sugar
2 tb Cornstarch
1 c Egg whites
1 pn Salt
1/2 c Sugar
2 ts Vanilla extract
1/2 ts Almond extract
1/2 c Toasted sliced almonds
- for finishing ---------------------------CARAMEL-ORANGE FILLING 3/4 c Sugar
1/2 ts Lemon juice
1 c Milk
4 Egg yolks
2 tb Grated orange zest
1 1/2 c Unsalted butter
:
GLAZED ORANGE SLICES---------------------------- 1/2 c Orange juice
1 Envelope gelatin
2/3 c Apricot preserves
2 lg Oranges
PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon juice in a saucepan and stir well to combine. Place on medium heat and stir occasionally until the sugar melts and caramelizes. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool. Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth. FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with 1/4 of the
filling. Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
How To make Burnt Orange Meringue Cake's Videos
Orange Almond Bundt Cake + Avoiding the Most Common Meringue Mistake
Orange Almond Bundt Cake (yield: 1 12-cup/2.8 L bundt)
Cake:
7 oz (200g) almond paste
10 oz (284g) butter, softened
3/4 c (150g) sugar
orange zest from 1 navel orange (about 2 Tbsp)
5 egg yolks
2.5 c (350g) AP flour
1 Tbsp (12g) baking powder
1 tsp (6g) fine salt
2/3 c (151g) whole milk
2 tsp vanilla extract
1 tsp almond extract
5 egg whites
3/4 c (150g) sugar
1. Mix almond paste and butter together on low speed until smooth.
2. Add the sugar and orange zest and cream together until fluffy and lightened in color.
3. Add the egg yolks one to two at a time, mixing thoroughly before adding the next.
4. Mixing on low speed, alternate the dry and wet ingredients, beginning and ending with the dry.
5. Add the batter to a separate bowl and thoroughly clean and dry the bowl in preparation for making the meringue.
6. Add egg whites to a mixing bowl and mix on medium speed until frothy.
7. Turn the mixer up to medium-high and slowly add in the sugar a tablespoon at a time until it is completely incorporated.
8. Whisk the meringue until it reaches medium to stiff peaks.
9. Gently fold the meringue in with the cake batter and fill into a well greased 12 cup/2.8L bundt pan.
10. Bake at 325F (163C) for one hour or until golden and a toothpick inserted in the center comes out with moist crumbs.
Glaze:
2 c (227g) powdered sugar, sifted
1/4 tsp fine salt
orange juice from 1 navel orange (about 1/4 c (57g))
2 Tbsp (43g) apricot jam
1. Sift together the powdered sugar and salt to remove any clumps.
2. Slowly add the orange juice, whisking until smooth.
3. Finish with apricot jam and whisk until combined.
Assembly
1. Let the cake cool for 10 minutes before unmolding onto a wire rack.
2. Let cool for 5 more minutes before brushing all over with the orange and apricot glaze.
3. Let cool completely.
Luscious lemon pavlova recipe | Simply Nigella - BBC
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Watch the BBC first on iPlayer ???? Nigella delivers her final serving of feelgood food in this episode, sharing the origins of some of her latest recipe ideas and revealing just how and why they came into being.
There is a beautiful bowl of steamed clams with Thai basil - a recipe that was inspired by Nigella's recent holiday in Thailand.
Then there is Nigella's toasty olive oil granola, which is born out of a need to have a satisfying breakfast at the ready, even on the busiest of mornings. Hunger pangs at the other end of the day led to Nigella's griddled halloumi with a sweet chilli sauce.
Finally, Nigella's friends are treated to a 'bav and pav' feast for supper - griddled bavette steak for main course, followed by a luscious lemon pavlova for pud.
Simply Nigella | Series 1 Episode 6 | BBC Two
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Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
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Homemade Meringue Cake with Orange and Lemon Curd
Orange and Lemon Curd
2 cups sugar
2 oranges
1 Lemon
2 egg yolks
1 tablespoons corn starch
2 tablespoons butter
Burnt 01 Orange Silk Meringue Buttercream - whipping egg whites to stiff peaks
buy Rose's new bread DVD at Hector is baking with guests! with new book ROSE'S heavenly CAKES. Stay tuned . . . on this episode: my friend Deanna and her two adorable children.
pictures of the cake tasting:
Burnt 03 Orange Silk Meringue Buttercream - final steps