I'm a bad blogger, I know... I promised to post this recipe before Christmas and it's supposed to be a Christmas cake. But I didn't... Anyway this cake is so good, that I have to share it with you, so you can also call it a "birthday cake" or a "winter cake" or simply a "delicious cake to die for":-)
Voor het recept in het Nederlands scrol naar beneden.
Voor het recept in het Nederlands scrol naar beneden.
Orange crème brûlée:
54g orange juice
165g cream (32-35%)
60g egg yolk
1. You will need a 20 cm flan ring (like this) and a silicone baking mat or a silicone mold (like this).
2. Soak the gelatin in cold water for 20 minutes. Meanwhile, in a saucepan mix the cream and the sugar and bring to boil, in a small bowl mix the orange juice with the egg yolks. Then pour the cream mixture over the egg yolk mixture, beating constantly.
3. Drain the gelatin, squeezing out excess water, and add to the mixture.
4. Preheat the oven to 100C (210F). Place a flan ring on a baking sheet lined with a silicone baking mat/ or place a 20 cm silicone mold on a baking sheet. Pour the custard into the form. Bake about 40 minutes.
5. Let cool to the room temperature, then place it in the freezer for at least 3 hours or until needed.
Note: I usually make it the day before and keep in a freezer overnight.
4-layers cake (20cm in diameter)
240g all-purpose flour
2tsp baking powder
zest from 1 (bio)orange
pinch of salt
70g unsalted butter
4 large eggs
1. Heat the oven to 175C (350F).
2. Lightly coat two 20 cm cake (springform) pans with butter (baking spray) and flour.
3. Combine milk and butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside and let it slightly cool.
4. Whip the eggs with sugar until light and fluffy (about 6-8 minutes). Then, gently whisk in the orange zest and warm butter-milk mixture by hand.
5. Stir flour, baking powder and salt together, then sift the mixture in a bowl.
6. Add dry ingredients to the batter and stir until smooth.
7. Divide the batter between the prepared pans and smooth the tops.
8. Bake in the center of the oven until golden and a toothpick inserted comes out almost clean, abot 28-30 minutes.
9. Let cool in the pans on a wire racks for about 15 minutes. Remove from the pans and let cool completely.
Make ahead tip: Wrap the cooled cake airtight and refrigerate for up to 3 days.
1/2 big mango
30g gelling sugar (like this)
Puree the mango pulp with a blender, mix with passionfruit nectar (without seeds). Put the mixture in a small saucepan, add the sugar and boil for about 3 minutes. Let the mixture cool completely.
Swiss meringue buttercream:
6 large egg whites
360g butter, cut in cubes, at room temprature
1 tbsp orange extract
1. Combine egg whites and sugar in a heatproof bowl of a standing mixer and set over a pan of simmering water. The water shouldn't touch the bowl. Whisk the mixture constantly by hand until the sugar is dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
If you have a sugar thermometer the mixture should reach 65C (150F).
2. Remove the bowl from the heat and whip with a stand- or hand mixer until the mixture is fluffy, glossy and completely cool (test by touching the bottom of the bowl). It will take about 10-12 minutes.
3. With mixer on medium-low speed, add the butter a few cubes at a time, mixing well after each addition. Once all butter has been added, whisk in the orange extract. On your mixer, remove the whip and attach the paddle. Beat the mixture on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of the bowl with a flexible spatula, and continue beating until the buttecream is completely smooth. Keep buttercream at room temperature if using the same day.
Notes: If the buttercream starts to look sloppy or curdled after adding the butter, continue to beat it for additional 5-10 minutes. It should come back together again.
If the buttercream is too cold, put the bowl over a saucepan with simmering water for a few seconds and beat until smooth again. If it’s too hot, put it in the fridge for a few minutes and beat again. Don't give up! It will work!
Leftover buttercream can be placed in a plastic container with a lid and kept in the freezer for up to 3 months. Before using, defrost completely (at room temperature) and rewhip again until smooth.
Mango-passionfruit swiss meringue buttercream:
Mix the mango-passionfruit puree with 300g swiss meringue buttercream and whip until smooth.
Note: The remaining buttercream (without mango-passionfruit puree) you will need for the frosting of the top and the sides. Keep it at room temperature before using.
1. Using a serrated knife, cut each cake in half horizontally to create 4 layers.
2. Set the first layer on a cake stand or a serving plate. Spread with the half of the mango-passionfruit swiss meringue buttercream.
3. Put the next layer of the cake on top. Take out the orange crème brûlée from the freezer and unmold it. Place the cream-brulee on top of the second layer.
4. Repeat step 2. Put the last layer of the cake on top.
5. Apply the crumb coat (a thin layer of frosting over the top and sides of the cake). It will help to seal in any crumbs so they won't show in the final top coat. Chill for 30 minutes.
6. Remove the cake from the fridge and apply the outer layer of the buttercream.
Because it's supposed to be a Christmas cake, I used for the decoration a meringue kiss, evergreen sprigs, a cotton flower, sugared kumquats and inca berries. You can skip sprigs and a cotton flower and serve this cake for a birthday, party, etc.
RECEPT IN HET NEDERLANDS: