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Orange Cake with Shortbread Layers and Cream

Make an orange-flavored cake and treat the people you love! A cake built on shortbread layers and silky cream doesn't have to wait for a special occasion. Why not brighten an ordinary day? This orange cake does exactly that. Make it the evening before and serve it to the family the next day. It's also handsome enough for a holiday table — it'll hold its own with pride.

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Cake with shortbread and cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 22 % 11 g
Carbohydrates 70 % 35 g
265 kcal
GI: 6 / 54 / 40
    1. Separate the peeled oranges into segments and peel the membrane off each one. Dice the flesh and put it in a saucepan. Add the zest, shaving off only the thinnest outer layer. 2. Cover the oranges with sugar and set over the heat. Simmer gently for 20 minutes, stirring as they cook. 3. Pour the orange liqueur into the resulting jam and cook off the alcohol for 5–7 minutes. Let this soaking syrup cool. 4. Pour the cream into a saucepan, add one-third of the sugar (50 grams), and set over the heat. Bring it just to a boil without letting it boil hard. 5. Bring a pot of water to a boil. Choose a heatproof bowl that's a bit narrower than the pot. Put the egg whites in the bowl and add the remaining sugar. 6. Whisk the whites and sugar over the water bath until they hold stiff, firm peaks. The whites cook gently as you whisk and hold their shape well. 7. Still whisking, pour the hot cream into the meringue. Cook until the mixture reaches the texture of thick pudding. 8. Once it's there, lift the bowl off the water bath and keep whisking until completely cool. 9. Beat the softened butter with a mixer until fluffy. Add the custard mixture a little at a time, beating well after each addition. 10. Assemble the cake: brush the layers with the orange syrup, orange pieces and all, then spread with the cream. Refrigerate the cake. 11. Meanwhile, make the glaze. Sprinkle the gelatin into a small saucepan and pour in the cream. Set it over the heat and bring it hot but not boiling. Stir in the sugar until fully dissolved. 12. Melt the orange chocolate in the microwave or over a water bath. Pour the gelatin cream into the melted chocolate and stir until smooth. Pour this glaze over the cake. 13. Melt the dark chocolate and drizzle it over the cake in a ring, then decorate the edges and sides with the sliced almonds. Refrigerate overnight (8–10 hours). After that, the cake is ready to serve. Help yourself!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Oranges - 36  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Orange liqueur - 213  kcal/100g
  • Orange peel - 97  kcal/100g
  • Bitter chocolate - 539  kcal/100g
  • Egg whites - 44  kcal/100g
  • Almond petals - 650  kcal/100g
  • Shortbread cakes - 318  kcal/100g

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