Servings

12

Cook

30 min

This is a beautiful, light cake that’s sure to impress. It is not difficult to make and the chocolate collar is entirely optional. You could leave the sides plain or cover the cream with chocolate shavings or chopped pistachios. Do make sure you allow plenty of time for chilling.

Orange Torte

INGREDIENTS
For the Base
  • 125g plain flour
  • 1 tsp baking powder
  • 4 tbsp caster sugar
  • 80g cold butter, cubed
  • 1 tsp vanilla essence
  • 1 medium egg
  • ½ tbsp lemon juice
For the Sponge
  • 4 medium eggs, separated
  • 125g caster sugar
  • 4 tbsp warm water
  • 75g plain flour
  • 50g corn flour
  • 1 tsp baking powder
For the Filling
  • 350g Apricot Jam
  • 6 gelatine leaves, soaked in cold water for 10 minutes
  • 150g Quark
  • 100ml orange juice
  • 500ml double cream
  • 50ml orange liquor
  • 1 orange
To Decorate
  • 250ml orange juice
  • 1 pack of clear quick jel
  • 200ml double cream
  • 20g chopped pistachios
  • 100g dark chocolate (optional)
  • 1 orange (optional)
METHOD
  1. To make the base, place the flour, baking powder, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
  2. Add the vanilla essence, egg and lemon juice and pulse until the mixture comes together in a ball.
  3. Wrap the pastry in clingfilm and refrigerate for 30 minutes.
  4. To make the sponge cake, preheat the oven to 190C/170C fan. Line a 35cm x 40cm shallow baking tray with baking parchment. (If you don’t own a large baking tray use two smaller swiss roll tins).
  5. In the bowl of your stand mixer, beat the egg yolks with the sugar and water until pale and fluffy.
  6. In a bowl sift together the flour, corn flour and baking powder.
  7. In a separate clean bowl beat the egg whites until stiff but not dry.
  8. Fold a third of the beaten egg whites into the egg yolk mixture.
  9. Add the remaining egg whites and the flour mixture and gently but swiftly fold everything together until combined.
  10. Pour the mixture into your prepared baking tin or tins and bake in the preheated oven for 10 – 15 minutes. It should spring back if you lightly press your finger in the centre.
  11. Sprinkle a clean tea towel with some caster sugar and tip the sponge onto the tea towel. Immediately remove the parchment paper.
  12. Spread with the apricot jam and roll up the sponge from the short side. Place the sponge onto a cooling rack and leave to cool completely.
  13. Grease and line a 25cm springform tin with backing parchment. Increase the oven temperature to 200C/180C fan.
  14. Roll out the pastry dough to a 25cm circle and use to line the springform tin.
  15. Prick all over with a fork and bake in the preheated oven for 15 – 18 minutes.
  16. Turn the pastry out onto a cooling rack and leave to cool completely.
  17. To make the filling, stir 50ml of the orange juice into the Quark.
  18. Heat the remaining orange juice in a microwave proof jug until hot but not boiling and stir in the squeezed out gelatine to dissolve. Leave to cool.
  19. Stir the cooled gelatine mixture into the Quark mixture and refrigerate for 15 – 30 minutes until just beginning to set.
  20. Meanwhile cut off the skin and pith of the orange and cut into small pieces. Place the orange pieces into a colander to drain.
  21. Beat the double cream until thick and fold into the Quark mixture.
  22. To assemble the cake, place the base onto a serving plate and enclose in a close fitting cake ring.
  23. Spread the pastry base with half the Quark cream and top with the drained orange pieces.
  24. Top with the remaining Quark cream and level the top.
  25. Cut the rolled sponge cake into 12 slices and lay the slices tightly together over the Quark filling.
  26. Place 250ml of orange juice with the Quick Jel into a small saucepan and, stirring all the time, bring to a boil. Leave to cool for a few minutes until beginning to thicken.
  27. Pour the Jel mixture over the cake and place the cake in the fridge to set for at least 4 hours.
  28. Beat the cream until thick but spreadable.
  29. Remove the cake ring a spread two thirds of the cream around the outside of the cake.
  30. Place the remaining cream into a piping bag fitted with a star nozzle and pipe 12 rosettes around the top of the cake. Sprinkle with the chopped pistachios.
  31. Cut the skin and pith of the orange and cut into segments. Lightly pad the segments dry with kitchen paper and place a segment on each rosette.
  32. To make the chocolate collar, cut a piece of baking parchment slightly longer than the circumference of the cake and the height of the cake.
  33. Break the chocolate into a microwave bowl and melt the chocolate in 30 seconds bursts. You can also do this in a heatproof bowl suspended over barely simmering water.
  34. Fill a small food bag or a piping bag with the melted chocolate and snip off a small corner.
  35. Pipe lines or a design of your choice along the parchment paper.
  36. Leave until beginning to set. It will go from shiny to a matt colour and you should be able to touch it without it coming off on your fingers but still be soft enough to mould around the cake.
  37. Carefully pick up the chocolate collar and gently press around the cake.
  38. Leave to set in the fridge before carefully peeling away the parchment paper.

Note: I have used Dr.Oetker Diamond gelatine. If you are using a different brand please refer to the manufactures instructions.

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