Tuesday, June 29, 2004
Friday, June 25, 2004
Just Recipes - 34,535 unique recipes in 95 categories for you to browse. This is a excellent site for recipes, I've tried several and they have been great.
Enjoy!
Enjoy!
Wednesday, June 16, 2004
The Recipe Circus - Free Recipe Websites for All Kitchen Klowns Want to start your own recipe site? Here is a place you ocan do it for free.
Mimi's Cyber-Kitchen Recipes - Recipes Recipes Recipes - Your First Stop for Food on the Web Here is another great site with lots of recipes as well.
Monday, June 14, 2004
I had to find a recipe for a friend on the cooking club of america. He was looking for a particular type of orange torte. I didn't realize how many different versions of tortes there were using this particular fruit. Here are just a few. I hope you enjoy them
Chris
========================
Orange Torte (Appelsiinitorttu)
This is an elegant torte that should be served in very thin slices because it is so rich. It keeps well, stored in the refrigerator or in an airtight container in a cool place.
Ingredients:
Crust:
3/4 c soft butter
1 1/2 c white flour
1/2 c sugar
1 egg yolk
Filling:
1 c granulated sugar
1 c finely ground almonds
1 egg white
Frosting:
1/2 c sifted confectioners' sugar
orange juice
candied peel for decoration
To make the crust, put the butter in a bowl and stir in the flour, sugar, and egg yolk, mixing with your hands until a dough forms. Turn out onto a floured board and roll into a rectangle about 6 by 15 inches (15 by 40 cm).
To make the filling, combine the almonds, sugar, and egg white into a smooth paste (add a drop or two of water if the mixture seems dry). Shape into a log about 13 inches (30 cm) long and center it on the rolled-out dough. Bring the dough up over the filling, moisten the edges, and seal well. Place the log, seam side down, on a baking sheet and bake in a moderately hot oven (375 degrees Fahrenheit/175 degrees Celsius) for about 15 minutes or until golden. Cool on the baking sheet.
For the icing, add enough orange juice to the confectioners' sugar to make a thin glaze. Frost the torte and press candied peel into the icing before it hardens. Serve, cut in thin slices, on the coffee table.
(Source: Beatrice A. Ojakangas: The Finnish Cookbook; ISBN 0-517-50111-2)
Some comments:
1 c almonds are almost exactly 100 g.
I needed slightly less than 2 tbsp orange juice for the icing; so, if you want to use freshly squeezed orange juice, you'll only need one orange.
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Orange Torte Cake
Ingredients:
Cake: 1 Duncan Hines orange cake mix
Icing:
2 8oz. Pkgs. cream cheese
1 c. sugar
1 t orange or lemon extract
2 T milk (optional)
1 11oz. Can mandarin oranges, drained
Directions:
Mix cake according to directions on box. (I usually divide batter into 3 round cake pans) Bake according to directions.
Icing: Soften cream cheese in mixing bowl. Add sugar, milk and extract. Mix well. Drain oranges and reserve some for decorating the top of the cake. Chop remaining in frosting mix. Spread frosting between layers of cake and top with remaining frosting. Best if kept in refrigerator.
Submitted by: Zalia Morgan
----------------------------------------------------------
Orange Cream Torte
Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8
2 envelopes KNOX Unflavored Gelatine
1/4 cup sugar
1-1/2 cups cold water
1 can (6 oz.) frozen orange juice concentrate
1 pt. vanilla nonfat frozen yogurt
1 tsp. grated orange peel
1 pkg. (3 oz.) ladyfingers, split
MIX gelatine and sugar; stir in water. Let stand 1 minute. Stir on low heat until gelatine completely dissolves, about 5 minutes. Remove from heat; stir in orange juice concentrate, yogurt and orange peel until smooth. Refrigerate until mixture mounds slightly, stirring occasionally.
CUT ladyfingers in half crosswise. Stand 23 halves, cut ends down, around side of 9-inch springform pan. Line bottom of pan with remaining halves. Spoon thickened gelatine mixture into lined pan. Refrigerate 3 hours or until firm.
REMOVE side of pan from torte. Cut into wedges to serve.
KRAFT KITCHENS TIPS
--------------------------------------------------------
Recipe for Orange Torte/Torta De Laranja
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Yield:6 Servings
Ingredients:
Amount Ingredient
1/2 cup Sugar
3 x Jumbo eggs
Juice of 1 navel orange
1 tbl Finely grated orange rind
Instructions:
Instructions: Preheat the oven to hot 425 degrees. In an electric mixer set at high speed, beat 3/4 cup of the sugar with the eggs 5 minutes until the color and consistency of mayonnaise. Meanwhile, line the bottom of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2 tablespoons of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack 12 to 15 minutes until the surface is richly browned.
Note: As it bakes, the batter will billow into alarming "hills and valleys," but this is perfectly normal. While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the jelly-roll pan.
The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper. (Never mind if a few holes appear in the torte; they wont show once the torte is finished.) Now, with a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte. To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours
(the torte will make its own jellylike filling), then carefully unwrap. To serve, sliced the torte about 3/8-inch thick and slightly on the bias.
Allow 2 to 3 slices per serving.
NOTES : A remarkable dessert. It contains no flour and its a bit tricky to make because you must work at lightning speed once the torte comes from the oven. Make sure that the wax paper you use to line the bottom of the pan is well buttered and floured. Do not use baking parchment to line the pan because the torte mixture would slither over it as it bakes and be extremely uneven, making the torte difficult to roll.
------------------------------------------------
Orange Torte (Ravani Me Porto kali)
Chef Yancy Roush & Kiki Angelos
Ingredients
Orange Torte (Ravani Me Porto kali)
1/2 pound butter
3/4 cup sugar
1 cup farina
1 cup flour
2 table spoons baking powder
1/4 teaspoon salt
6 eggs (blended well)
1 orange rind grated
1/2 cup orange juice
1 cup finely chopped almonds
Simple Syrup
2 1/2 cups of sugar
2 1/2 cups water,
1 inch thick sliced lemon
Directions
Procedure:
Mix butter and sugar well, add farina gradually and continue to mix. Add eggs slowly mixing well. Sift dry ingredients and add alternatively with juice and grated orange rind. Mix in almonds. Pour into greased, 11 by 7 inch pan, and bake at 350 degrees for about 30 minutes. Test with a toothpick.
Simple Syrup
Procedure:
Boil together for 15 minutes. Cool slightly, and pour over cake. When cold cut into diamond shaped pieces.
Orange Meringue Gateau
Shared by Olga
drozd@internet.look.ca
Printable Version
--------------------------------------------------------------------------------
Introduction
Delicious Orange Meringue Cake. This Orange torte has a layer of almond meringue, cake, and then more almond meringue on top filled with whipped cream.
Ingredients
CAKE:
2 eggs, separated
3 tablespoons orange juice
1/2 cup sugar
1 tablespoon grated orange peel
3/4 cup sifted cake flour
1/2 teaspoon baking powder
2 tablespoons sweet sherry
MERINGUE LAYERS:
2 egg whites
1/3 cup superfine sugar
1/2 teaspoon almond extract
1/2 cup ground toasted almonds
1 oz. semisweet chocolate, melted, cooled
FILLING AND DECORATION:
1 1/2 cups whipping cream
3 to 4 tablespoons powdered icing sugar
1 (15 oz)can mandarin-orange sections, drained
Directions
Preheat oven to 350 F. Grease and flour an 8-inch round cake pan.
TO PREPARE CAKE, in a medium bowl, beat egg yolks and orange juice until foamy. Beat in sugar until thickened and lemon colored. Fold in grated orange peel.
Sift flour and baking powder over egg yolk mixture; fold in.
In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into egg yolk mixture. Pour batter in prepared pan; smooth top.
Bake in preheated oven 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.
Place cake on a flat plate. With a fork or skewer, make holes in top of cake; sprinkle with sherry. Set aside.
Preheat oven to 300 F. To make meringue layers, line a large baking sheet with parchment paper. Draw 2 (8-inch)circles on parchment paper. In a medium bowl, beat egg whites until stiff but not dry. Gradually beat in sugar; beat until stiff and glossy. Beat in almond extract. Fold ground almonds in beaten egg whites. Spread meringue evenly over circles, keeping meringue inside of circles.
Bake in preheated oven 30 to 35 minutes or until layers are firm and lightly browned. Remove from oven; score 1 layer into 8 equal wedges. Cool both layers on baking sheet on a wire rack 10 minutes. Carefully remove layers from paper; cool completely on wire rack.
Place scored layer on a flat surface; cut into wedges. Spoon melted chocolate into a pastry bag fitted with a small plain writing tip. Pipe chocolate in a wavy line over each wedge from middle to outer edge. Set wedges aside.
TO MAKE FILLING, in a medium bowl, beat cream until soft peaks form. Beat in powdered sugar.
Place unscored meringue layer on a serving plate; spread with 1/3 of whipped cream mixture. Cover with 1/2 of oranges; top with cake. Cover cake layer with 1/3 of whipped cream mixture. Spoon remaining whipped cream mixture into a pastry bag fitted with a medium star tip.
Pipe whipped cream mixture in 8 spokes on top of cake, starting at center and working toward outer edge. Pipe whipped cream stars around edge of cake. Reserve 1 orange section; place remaining orange sections between spokes of whipped cream.
Place meringue wedges along spokes of whipped cream, pressing 1 long side of wedge down slightly. Overlap wedges at cake center. Pipe a swirl of whipped cream mixture in center; decorate swirl with reserved orange section. Refrigerate until served. makes 8 servings.
The Joy of Creative Cuisine
Serving Suggestions
You can buy superfine sugar. Sometimes it is called fruit sugar or caster sugar. Or you can make your own. Put sugar in blender and blend till very fine then measure for the cake above.
Tummy Index: 1
(1=Lowfat, 5=Wear loose fitting clothes)?
Number of Portions:1
------------------------------
Orange Bavarian Torte
Yield: 1
This is a great special occasion cake. Without having to fuss with icing or decorating, this cake presents spectacularly with its orange slices shining as they nestle within an orange-scented custard.
Ingredients:
Cake
1 cup + 3 tbsp pastry flour
1 1/2 tsp baking powder
dash of salt
2 egg white
1/2 cup milk
1 tsp vanilla
zest of one orange
5 1/2 tbsp unsalted butter, room temperature
2/3 cup sugar
Orange Syrup
2 navel orange
1 cup sugar
Bavarian
2 cups milk
2 cups half-and-half cream
1 vanilla bean
zest of one orange
2 tbsp powdered gelatin
1 1/4 cups sugar
8 egg yolk
2 cups whipping cream
4 tbsp orange liqueur
2 tbsp candied orange slices, chopped
Directions:
Cake
Preheat oven to 350 F and grease and flour an 8-inch cake pan.
Sift together flour, baking powder and salt.
Whisk together egg whites, milk, vanilla and zest.
Cream together butter and sugar until fluffy. Add dry ingredients alternately with milk mixture, starting and finishing with the flour. Scrape batter into pan and spread until it is level.
Bake for 30 minutes, until a tester inserted into the center of the cake comes clean. Allow to cool ten minutes in the pan, then turn out onto a rack and cool completely.
Orange Syrup
Slice oranges thinly with a serrated knife, and blanch for 1 minute in boiling water. Strain and cook in sugar mixed with 1 cup fresh water for about 20 minutes, until pith takes on a clear appearance. Drain, reserving some of the liquid for brushing the cake.
Bavarian
Heat milk and half & half cream with scraped seeds from vanilla bean and orange zest.
Stir gelatin with 3 Tbsp cold water to soften.
In a separate bowl, whisk together sugar and egg yolks. Slowly add hot cream mixture to eggs, whisking constantly. Return cream to pot and stirring constantly over medium heat, cook custard until it coats the back of a spoon. Remove from heat and strain. Stir in gelatin.
Chill custard until just below room temperature, but not set, about 1 hour. Whip the whipping cream to medium peak and stir in liqueur and chopped candied orange. Fold cream into custard in 3 additions.
To Assemble
Line a 10-inch springform pan with plastic wrap. Lay orange slices around bottom of pan, curving up the sides of the pan, and around sides. Pour in custard to cover oranges.
Level cake with a knife if necessary and gently rest on top of custard with bottom of cake facing up. Brush with orange syrup. Wrap and chill torte for 6 hours.
Turn springform pan onto a plate and remove. Peel off plastic and present.
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Orange Torte #91714
by evelyn/athens (see my other recipes) posted on May 24, 2004
Not yet rated, be the first
This is a lovely cake - very fresh tasting and pretty.
Orange Curd
3/4 cup fresh-squeezed orange juice (don’t take the easy way out and use store-bought – it won’t be the same)
1/4 cup fresh-squeezed lemon juice
2 teaspoons cornstarch
1/2 cup butter, melted
6 tablespoons sugar
3 eggs, plus
1 egg yolk, room temperature
Sponge Cake
4 egg yolks, room temperature
11 tablespoons sugar
2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
1 tablespoon hot water
1 teaspoon vanilla
3/4 teaspoon grated orange zest
3/4 teaspoon ground cardamom
8 drops almond extract
5 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1/2 cup sifted all-purpose flour
1/2 cup sifted cake flour
2 tablespoons butter, melted and cooled
For Assembly
6 tablespoons orange liqueur
1 1/2 cups whipping cream
2 tablespoons icing sugar
3 tablespoons candied orange peel (optional)
1. For orange curd: Mix juices with cornstarch in saucepan until dissolved.
2. Whisk in butter, sugar, eggs and yolk until smooth.
3. Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
4. DO NOT LET BOIL.
5. Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
6. For cake: Position rack in center of oven and preheat to 350F.
7. Line bottom of 2, 9 inch round cake pans with parchment.
8. Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
9. Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
10. Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
11. Resift flours together.
12. Gently fold ¼ of meringue mixture into yolks.
13. Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
14. Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
15. Drizzle butter over and gently fold in using 3-4 strokes.
16. Pour into pans.
17. Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
18. Cool.
19. To assemble: Loosen cakes from pans and peel off paper.
20. Turn right side up.
21. Using long, serrated knife, halve cakes horizontally to make 4 layers.
22. Arrange 1 layer, cut side up, on platter.
23. Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
24. Repeat 2 more times.
25. Top with last layer, flat side up.
26. Press gently to align.
27. Wrap cake in plastic wrap and refrigerate overnight.
28. Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
29. Reserve 2/3s cup cream.
30. Spread remaining cream smoothly over top and sides of cake.
31. Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
32. Garnish with candied orange peel, if you wish and serve at room temperature.
10-12 servings change to: US Metric servings
1 hours 30 minutes 45 mins prep time 45 mins cook time
---------------------------------
Double Chocolate Orange Torte
Source: Better Homes and Gardens
Prep: 45 minutes
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
• 3 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (no substitutes), softened
• 1 cup sugar
• 4 eggs
• 2 tablespoons orange liqueur or orange juice
• 1/2 cup water
• 1 tablespoon finely shredded orange peel
• 1/3 cup whipping cream
• 1 tablespoon light-color corn syrup
• 6 ounces semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces
• 1 tablespoon orange liqueur or orange juice
• 1 tablespoon orange juice
• 1/2 cup orange marmalade
• Kumquat slices (optional)
• Chocolate leaves (optional)
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Glazed Chocolate Orange Torte with Berry Sauce (Pareve or Dairy)
Preparation Time: 15 minutes
Baking Time: 35-45 minutes
Ingredients:
1-1/2 sticks butter or Passover Pareve margarine
3/4 cup sugar
1 cup orange juice (I prefer fresh squeezed)
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs
Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.
In a double boiler, or in a saucepan over low heat, melt the margarine, sugar and orange juice.
Remove from the heat and add the chocolate, stirring to melt it completely. Cool thoroughly and
then whisk in the eggs, one at a time, until completely incorporated.
Pour into prepared pan and bake for 35 - 45 minutes. The cake is done when the top has a slight
crust over it. If the cake rises too fast and browns, reduce the heat to 325 degrees.
Cool the cake completely while still in the pan. Refrigerate for several hours. Glaze the cake
or garnish with a dusting of cocoa powder. Decorate with thin slivers of orange zest.
Serve cool or at room temperature with Berry Sauce.
Chocolate Glaze (Pareve or Dairy)
Preparation Time: 10 minutes
Ingredients
6 ounces of semi-sweet chocolate
3 tbsp. butter or Passover Pareve margarine
1 tbsp. cream or non-dairy creamer
Melt the chocolate and butter or margarine in a small saucepan over very low heat.
Add the cream or creamer and whisk to blend. Drizzle over the cake top and down the sides.
Berry Sauce (Pareve)
Preparation Time: 5 minutes
Ingredients
1-10 ounce package frozen strawberries or raspberries, defrosted
1-2 tbsp. sugar
Puree all ingredients in a blender until smooth. Serve with the cake.
Adapted from A Treasury of Jewish Holiday Baking, Marcy Goldman, Doubleday, 1999.
ISBN 0-385-47933-6
Chris
========================
Orange Torte (Appelsiinitorttu)
This is an elegant torte that should be served in very thin slices because it is so rich. It keeps well, stored in the refrigerator or in an airtight container in a cool place.
Ingredients:
Crust:
3/4 c soft butter
1 1/2 c white flour
1/2 c sugar
1 egg yolk
Filling:
1 c granulated sugar
1 c finely ground almonds
1 egg white
Frosting:
1/2 c sifted confectioners' sugar
orange juice
candied peel for decoration
To make the crust, put the butter in a bowl and stir in the flour, sugar, and egg yolk, mixing with your hands until a dough forms. Turn out onto a floured board and roll into a rectangle about 6 by 15 inches (15 by 40 cm).
To make the filling, combine the almonds, sugar, and egg white into a smooth paste (add a drop or two of water if the mixture seems dry). Shape into a log about 13 inches (30 cm) long and center it on the rolled-out dough. Bring the dough up over the filling, moisten the edges, and seal well. Place the log, seam side down, on a baking sheet and bake in a moderately hot oven (375 degrees Fahrenheit/175 degrees Celsius) for about 15 minutes or until golden. Cool on the baking sheet.
For the icing, add enough orange juice to the confectioners' sugar to make a thin glaze. Frost the torte and press candied peel into the icing before it hardens. Serve, cut in thin slices, on the coffee table.
(Source: Beatrice A. Ojakangas: The Finnish Cookbook; ISBN 0-517-50111-2)
Some comments:
1 c almonds are almost exactly 100 g.
I needed slightly less than 2 tbsp orange juice for the icing; so, if you want to use freshly squeezed orange juice, you'll only need one orange.
--------------------------------------------------------
Orange Torte Cake
Ingredients:
Cake: 1 Duncan Hines orange cake mix
Icing:
2 8oz. Pkgs. cream cheese
1 c. sugar
1 t orange or lemon extract
2 T milk (optional)
1 11oz. Can mandarin oranges, drained
Directions:
Mix cake according to directions on box. (I usually divide batter into 3 round cake pans) Bake according to directions.
Icing: Soften cream cheese in mixing bowl. Add sugar, milk and extract. Mix well. Drain oranges and reserve some for decorating the top of the cake. Chop remaining in frosting mix. Spread frosting between layers of cake and top with remaining frosting. Best if kept in refrigerator.
Submitted by: Zalia Morgan
----------------------------------------------------------
Orange Cream Torte
Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8
2 envelopes KNOX Unflavored Gelatine
1/4 cup sugar
1-1/2 cups cold water
1 can (6 oz.) frozen orange juice concentrate
1 pt. vanilla nonfat frozen yogurt
1 tsp. grated orange peel
1 pkg. (3 oz.) ladyfingers, split
MIX gelatine and sugar; stir in water. Let stand 1 minute. Stir on low heat until gelatine completely dissolves, about 5 minutes. Remove from heat; stir in orange juice concentrate, yogurt and orange peel until smooth. Refrigerate until mixture mounds slightly, stirring occasionally.
CUT ladyfingers in half crosswise. Stand 23 halves, cut ends down, around side of 9-inch springform pan. Line bottom of pan with remaining halves. Spoon thickened gelatine mixture into lined pan. Refrigerate 3 hours or until firm.
REMOVE side of pan from torte. Cut into wedges to serve.
KRAFT KITCHENS TIPS
--------------------------------------------------------
Recipe for Orange Torte/Torta De Laranja
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Yield:6 Servings
Ingredients:
Amount Ingredient
1/2 cup Sugar
3 x Jumbo eggs
Juice of 1 navel orange
1 tbl Finely grated orange rind
Instructions:
Instructions: Preheat the oven to hot 425 degrees. In an electric mixer set at high speed, beat 3/4 cup of the sugar with the eggs 5 minutes until the color and consistency of mayonnaise. Meanwhile, line the bottom of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2 tablespoons of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack 12 to 15 minutes until the surface is richly browned.
Note: As it bakes, the batter will billow into alarming "hills and valleys," but this is perfectly normal. While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the jelly-roll pan.
The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper. (Never mind if a few holes appear in the torte; they wont show once the torte is finished.) Now, with a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte. To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours
(the torte will make its own jellylike filling), then carefully unwrap. To serve, sliced the torte about 3/8-inch thick and slightly on the bias.
Allow 2 to 3 slices per serving.
NOTES : A remarkable dessert. It contains no flour and its a bit tricky to make because you must work at lightning speed once the torte comes from the oven. Make sure that the wax paper you use to line the bottom of the pan is well buttered and floured. Do not use baking parchment to line the pan because the torte mixture would slither over it as it bakes and be extremely uneven, making the torte difficult to roll.
------------------------------------------------
Orange Torte (Ravani Me Porto kali)
Chef Yancy Roush & Kiki Angelos
Ingredients
Orange Torte (Ravani Me Porto kali)
1/2 pound butter
3/4 cup sugar
1 cup farina
1 cup flour
2 table spoons baking powder
1/4 teaspoon salt
6 eggs (blended well)
1 orange rind grated
1/2 cup orange juice
1 cup finely chopped almonds
Simple Syrup
2 1/2 cups of sugar
2 1/2 cups water,
1 inch thick sliced lemon
Directions
Procedure:
Mix butter and sugar well, add farina gradually and continue to mix. Add eggs slowly mixing well. Sift dry ingredients and add alternatively with juice and grated orange rind. Mix in almonds. Pour into greased, 11 by 7 inch pan, and bake at 350 degrees for about 30 minutes. Test with a toothpick.
Simple Syrup
Procedure:
Boil together for 15 minutes. Cool slightly, and pour over cake. When cold cut into diamond shaped pieces.
Orange Meringue Gateau
Shared by Olga
drozd@internet.look.ca
Printable Version
--------------------------------------------------------------------------------
Introduction
Delicious Orange Meringue Cake. This Orange torte has a layer of almond meringue, cake, and then more almond meringue on top filled with whipped cream.
Ingredients
CAKE:
2 eggs, separated
3 tablespoons orange juice
1/2 cup sugar
1 tablespoon grated orange peel
3/4 cup sifted cake flour
1/2 teaspoon baking powder
2 tablespoons sweet sherry
MERINGUE LAYERS:
2 egg whites
1/3 cup superfine sugar
1/2 teaspoon almond extract
1/2 cup ground toasted almonds
1 oz. semisweet chocolate, melted, cooled
FILLING AND DECORATION:
1 1/2 cups whipping cream
3 to 4 tablespoons powdered icing sugar
1 (15 oz)can mandarin-orange sections, drained
Directions
Preheat oven to 350 F. Grease and flour an 8-inch round cake pan.
TO PREPARE CAKE, in a medium bowl, beat egg yolks and orange juice until foamy. Beat in sugar until thickened and lemon colored. Fold in grated orange peel.
Sift flour and baking powder over egg yolk mixture; fold in.
In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into egg yolk mixture. Pour batter in prepared pan; smooth top.
Bake in preheated oven 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.
Place cake on a flat plate. With a fork or skewer, make holes in top of cake; sprinkle with sherry. Set aside.
Preheat oven to 300 F. To make meringue layers, line a large baking sheet with parchment paper. Draw 2 (8-inch)circles on parchment paper. In a medium bowl, beat egg whites until stiff but not dry. Gradually beat in sugar; beat until stiff and glossy. Beat in almond extract. Fold ground almonds in beaten egg whites. Spread meringue evenly over circles, keeping meringue inside of circles.
Bake in preheated oven 30 to 35 minutes or until layers are firm and lightly browned. Remove from oven; score 1 layer into 8 equal wedges. Cool both layers on baking sheet on a wire rack 10 minutes. Carefully remove layers from paper; cool completely on wire rack.
Place scored layer on a flat surface; cut into wedges. Spoon melted chocolate into a pastry bag fitted with a small plain writing tip. Pipe chocolate in a wavy line over each wedge from middle to outer edge. Set wedges aside.
TO MAKE FILLING, in a medium bowl, beat cream until soft peaks form. Beat in powdered sugar.
Place unscored meringue layer on a serving plate; spread with 1/3 of whipped cream mixture. Cover with 1/2 of oranges; top with cake. Cover cake layer with 1/3 of whipped cream mixture. Spoon remaining whipped cream mixture into a pastry bag fitted with a medium star tip.
Pipe whipped cream mixture in 8 spokes on top of cake, starting at center and working toward outer edge. Pipe whipped cream stars around edge of cake. Reserve 1 orange section; place remaining orange sections between spokes of whipped cream.
Place meringue wedges along spokes of whipped cream, pressing 1 long side of wedge down slightly. Overlap wedges at cake center. Pipe a swirl of whipped cream mixture in center; decorate swirl with reserved orange section. Refrigerate until served. makes 8 servings.
The Joy of Creative Cuisine
Serving Suggestions
You can buy superfine sugar. Sometimes it is called fruit sugar or caster sugar. Or you can make your own. Put sugar in blender and blend till very fine then measure for the cake above.
Tummy Index: 1
(1=Lowfat, 5=Wear loose fitting clothes)?
Number of Portions:1
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Orange Bavarian Torte
Yield: 1
This is a great special occasion cake. Without having to fuss with icing or decorating, this cake presents spectacularly with its orange slices shining as they nestle within an orange-scented custard.
Ingredients:
Cake
1 cup + 3 tbsp pastry flour
1 1/2 tsp baking powder
dash of salt
2 egg white
1/2 cup milk
1 tsp vanilla
zest of one orange
5 1/2 tbsp unsalted butter, room temperature
2/3 cup sugar
Orange Syrup
2 navel orange
1 cup sugar
Bavarian
2 cups milk
2 cups half-and-half cream
1 vanilla bean
zest of one orange
2 tbsp powdered gelatin
1 1/4 cups sugar
8 egg yolk
2 cups whipping cream
4 tbsp orange liqueur
2 tbsp candied orange slices, chopped
Directions:
Cake
Preheat oven to 350 F and grease and flour an 8-inch cake pan.
Sift together flour, baking powder and salt.
Whisk together egg whites, milk, vanilla and zest.
Cream together butter and sugar until fluffy. Add dry ingredients alternately with milk mixture, starting and finishing with the flour. Scrape batter into pan and spread until it is level.
Bake for 30 minutes, until a tester inserted into the center of the cake comes clean. Allow to cool ten minutes in the pan, then turn out onto a rack and cool completely.
Orange Syrup
Slice oranges thinly with a serrated knife, and blanch for 1 minute in boiling water. Strain and cook in sugar mixed with 1 cup fresh water for about 20 minutes, until pith takes on a clear appearance. Drain, reserving some of the liquid for brushing the cake.
Bavarian
Heat milk and half & half cream with scraped seeds from vanilla bean and orange zest.
Stir gelatin with 3 Tbsp cold water to soften.
In a separate bowl, whisk together sugar and egg yolks. Slowly add hot cream mixture to eggs, whisking constantly. Return cream to pot and stirring constantly over medium heat, cook custard until it coats the back of a spoon. Remove from heat and strain. Stir in gelatin.
Chill custard until just below room temperature, but not set, about 1 hour. Whip the whipping cream to medium peak and stir in liqueur and chopped candied orange. Fold cream into custard in 3 additions.
To Assemble
Line a 10-inch springform pan with plastic wrap. Lay orange slices around bottom of pan, curving up the sides of the pan, and around sides. Pour in custard to cover oranges.
Level cake with a knife if necessary and gently rest on top of custard with bottom of cake facing up. Brush with orange syrup. Wrap and chill torte for 6 hours.
Turn springform pan onto a plate and remove. Peel off plastic and present.
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Orange Torte #91714
by evelyn/athens (see my other recipes) posted on May 24, 2004
Not yet rated, be the first
This is a lovely cake - very fresh tasting and pretty.
Orange Curd
3/4 cup fresh-squeezed orange juice (don’t take the easy way out and use store-bought – it won’t be the same)
1/4 cup fresh-squeezed lemon juice
2 teaspoons cornstarch
1/2 cup butter, melted
6 tablespoons sugar
3 eggs, plus
1 egg yolk, room temperature
Sponge Cake
4 egg yolks, room temperature
11 tablespoons sugar
2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
1 tablespoon hot water
1 teaspoon vanilla
3/4 teaspoon grated orange zest
3/4 teaspoon ground cardamom
8 drops almond extract
5 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1/2 cup sifted all-purpose flour
1/2 cup sifted cake flour
2 tablespoons butter, melted and cooled
For Assembly
6 tablespoons orange liqueur
1 1/2 cups whipping cream
2 tablespoons icing sugar
3 tablespoons candied orange peel (optional)
1. For orange curd: Mix juices with cornstarch in saucepan until dissolved.
2. Whisk in butter, sugar, eggs and yolk until smooth.
3. Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
4. DO NOT LET BOIL.
5. Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
6. For cake: Position rack in center of oven and preheat to 350F.
7. Line bottom of 2, 9 inch round cake pans with parchment.
8. Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
9. Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
10. Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
11. Resift flours together.
12. Gently fold ¼ of meringue mixture into yolks.
13. Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
14. Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
15. Drizzle butter over and gently fold in using 3-4 strokes.
16. Pour into pans.
17. Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
18. Cool.
19. To assemble: Loosen cakes from pans and peel off paper.
20. Turn right side up.
21. Using long, serrated knife, halve cakes horizontally to make 4 layers.
22. Arrange 1 layer, cut side up, on platter.
23. Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
24. Repeat 2 more times.
25. Top with last layer, flat side up.
26. Press gently to align.
27. Wrap cake in plastic wrap and refrigerate overnight.
28. Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
29. Reserve 2/3s cup cream.
30. Spread remaining cream smoothly over top and sides of cake.
31. Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
32. Garnish with candied orange peel, if you wish and serve at room temperature.
10-12 servings change to: US Metric servings
1 hours 30 minutes 45 mins prep time 45 mins cook time
---------------------------------
Double Chocolate Orange Torte
Source: Better Homes and Gardens
Prep: 45 minutes
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
• 3 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (no substitutes), softened
• 1 cup sugar
• 4 eggs
• 2 tablespoons orange liqueur or orange juice
• 1/2 cup water
• 1 tablespoon finely shredded orange peel
• 1/3 cup whipping cream
• 1 tablespoon light-color corn syrup
• 6 ounces semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces
• 1 tablespoon orange liqueur or orange juice
• 1 tablespoon orange juice
• 1/2 cup orange marmalade
• Kumquat slices (optional)
• Chocolate leaves (optional)
-------------------------------------------------------
Glazed Chocolate Orange Torte with Berry Sauce (Pareve or Dairy)
Preparation Time: 15 minutes
Baking Time: 35-45 minutes
Ingredients:
1-1/2 sticks butter or Passover Pareve margarine
3/4 cup sugar
1 cup orange juice (I prefer fresh squeezed)
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs
Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.
In a double boiler, or in a saucepan over low heat, melt the margarine, sugar and orange juice.
Remove from the heat and add the chocolate, stirring to melt it completely. Cool thoroughly and
then whisk in the eggs, one at a time, until completely incorporated.
Pour into prepared pan and bake for 35 - 45 minutes. The cake is done when the top has a slight
crust over it. If the cake rises too fast and browns, reduce the heat to 325 degrees.
Cool the cake completely while still in the pan. Refrigerate for several hours. Glaze the cake
or garnish with a dusting of cocoa powder. Decorate with thin slivers of orange zest.
Serve cool or at room temperature with Berry Sauce.
Chocolate Glaze (Pareve or Dairy)
Preparation Time: 10 minutes
Ingredients
6 ounces of semi-sweet chocolate
3 tbsp. butter or Passover Pareve margarine
1 tbsp. cream or non-dairy creamer
Melt the chocolate and butter or margarine in a small saucepan over very low heat.
Add the cream or creamer and whisk to blend. Drizzle over the cake top and down the sides.
Berry Sauce (Pareve)
Preparation Time: 5 minutes
Ingredients
1-10 ounce package frozen strawberries or raspberries, defrosted
1-2 tbsp. sugar
Puree all ingredients in a blender until smooth. Serve with the cake.
Adapted from A Treasury of Jewish Holiday Baking, Marcy Goldman, Doubleday, 1999.
ISBN 0-385-47933-6
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