Wild Orchid Cake

Category: Confectionery
Wild Orchid Cake

Ingredients

Biscuit:
Chicken egg 2 pcs
Wheat flour 50 g
Corn starch 20 g
Orange zest 1/2 tsp
Sugar 70 g
Jelly layer:
Jelly (orange or pineapple) 350 g
Water 650 ml
Orange (large) 1 PC
Mandarin (medium) 4 things
Chocolate muss:
Dark chocolate 200 g
Cream ((35%) 300 + 70 + 30) 400 g
Sheet gelatin (powder - 12 g) 8 g
Cocoa powder 1 tbsp. l

Cooking method

  • Delicate biscuit, orange jelly layer and delicate chocolate mousse. An exquisite and very delicate cake that will decorate your festive table! The cake was baked on March 8, Easter holidays await us and after seeing the recipe for the "Delicia" Cake from Victoria-Korolek, I decided to share with you my author's recipe, because there are never too many cakes, right?
  • Biscuit:
  • All foods should be at room temperature.
  • They need to be weighed and measured in advance.
  • Separate the whites from the yolks.
  • Beat the whites into a thick foam, and without ceasing to beat, gradually introduce sugar. The meringue should be whipped to firm and soft peaks.
  • Continuing to beat, add the yolks and beat well.
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  • Sift flour together with starch.
  • Add zest and flour mixture.
  • If the eggs are beaten well, the flour sticks to the surface.
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  • Stir in flour with a spatula by folding, from bottom to top and in a circle. The finished dough flows off the shoulder with a ribbon.
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  • Place the dough in a 20 cm diameter mold, cover the bottom with baking paper. Knock the mold on the table so that the air bubbles disappear and bake in the oven preheated to 180 "C for 15-17 minutes. Focus on your oven. Cool the finished biscuit in the mold and free it from it.
  • Wild Orchid Cake
  • Jelly layer:
  • Dilute the jelly according to the instructions, but in the amount of water I indicated. Cool down.
  • Place the cake on a dish and put on top a culinary ring at least 8 cm high. You can extend the height of the mold with foil. The cake should adhere very tightly to the walls of the ring, and the bottom must be covered with cling film (so that the jelly does not leak out) and pressed against the outer sides of the ring. I also wrap it in foil for insurance.
  • Spread the tangerines and the sliced ​​oranges over the entire surface of the biscuit. Drizzle 7-8 tbsp on top. l. slightly thickened well-cooled jelly, remember how in this recipe Amber Pie Chakkata and place in the refrigerator for 15-20 minutes. Allow to completely solidify.
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  • Then pour in the rest of the jelly (thickened like jelly, you can whisk with a whisk for a smoother consistency) and place in the refrigerator for 4-5 hours. The jelly should set very well.
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  • Mousse:
  • Soak the gelatin in a little cold water.
  • Cut the chocolate into small pieces. Heat 70 g of cream to 90 "C and pour it over the chocolate. Let stand for a couple of minutes and stir until smooth and smooth. Let cool to 30" C.
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  • Beat the cream 300 g until firm peaks.
  • If you like sweeter mousse add
  • 2-3 st. l. powdered sugar.
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  • Heat 30 g of cream and dissolve the swollen and squeezed gelatin in them. Add it to the chocolate and stir until smooth.
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  • Combine cream with chocolate. Can be beaten with a mixer at low speed.
  • Stir with a spatula.
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  • Spread the mousse over the jelly and place the cake in the refrigerator for 3-4 hours.
  • Wild Orchid Cake
  • Free the cake from the ring (blow with a hairdryer or wrap it in a hot towel, by the way, I heat the towel in the microwave). Sprinkle cocoa on top and decorate as you wish.
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  • Cut the cake with a dry, hot knife with a sharp blade.
  • Help yourself!
  • Wild Orchid Cake
  • Wild Orchid Cake
  • Wild Orchid Cake

The dish is designed for

10

Time for preparing:

90 minutes

Cooking program:

oven

LanaG
What a beauty! Dragged the recipe Thank you
knob
Natasha, another MASTERPIECE! Thank you so much. I'll try to cook it soon
Tricia
Luxurious cake! Bookmarked!
Can you ask a stupid question?
If you cover the bottom of the dish on which the cake is going to be assembled with a film before assembly, then how can you remove this film after assembly?
aprelinka
Natasha! GORGEOUS cake !!! you and Vika are just temptresses today
question: without tangerines, only oranges would be OK? we no longer have very good tangerines, with seeds, but you can find good, juicy oranges
natapit
Svetlana, knob, thanks, bake to your health!

Anastasiawhen the cake is completely frozen and you will release it from the mold, first remove the film, and only then the mold. Thank you!

Quote: aprelinka

question: without tangerines, only oranges would be OK? we no longer have very good tangerines, with seeds, but you can find good, juicy oranges
Sure you may! Thank you so much!
Merri
natapit, Natalia, Thank you! So beautiful!
Olga VB
Natasha, it's very beautiful! Above all praise!
And it seems that it is quite possible to make such a cake even for the most sophisticated housewives, even if not so beautiful, then it is certainly tasty and affordable by products
natapit
Irina, Olga, thank you very much!
Olga, absolutely right, everything is available and does not take much time!
kirpochka
Natalia, Thanks for the recipe !!! Very nice cake !!! And the combination of orange and chocolate is always a win-win option)
Trishka
natapit, Natasha, a beautiful cake, the whole thing glows straight!
Thanks for the idea !
k @ wka
Super!!!! I wanted to repeat
Just in time for the holidays the recipe, it remains to stock up on oranges and tangerines.
natapit
Nataliya, Ksyusha, Galinathank you girls! bake to your health!
Scarlett
Natalia, there is some kind of magic A transparent middle gives an indescribable sensation Tus, but tell me, do the pieces stand steadily, do not lean them on their side? It would suit me for a cafe, but the experience was neo-negative with a layer of jelly.
natapit
Tatyana, the piece holds its shape well and for a long time, apparently your jelly was rather weak. Thanks and good luck!
Scops owl
Natasha, a very beautiful Amber Orange cake, the whole thing glows straight, and the chocolate mousse ... mmmm yummy.
Scarlett
Natalia,
Tumanchik
Natalia, Your recipes are always my favorites. Custards, cold cuts are favorites! Thank you very much for sharing!
Catwoman
Ooooooo, what a beauty! I took it away to bookmarks, I'll try to do it for May.
dimitrova
natapit, Natalia, and orange jelly - you need 350 grams of powder, that is, 4 packs of 90 grams each?
aprelinka
Natasha! long wanted to make this cake. a little gag, where are we without it. mine just go crazy over the cake three chocolates, especially on the white layer.
so I added white chocolate mousse. (so still, after all, the mousse must be of a certain density, otherwise they say parasites)
sponge cake with zest, homemade orange jam instead of slices, freshly squeezed orange jelly, white mousse, chocolate mousse
perhaps this option is tastier than three chocolates itself due to the delicate aroma of orange in biscuit and jelly
Natasha! Thank you!!!!!!!!!!! very tasty idea
Wild Orchid Cake
a cut in the dark of a night party from the phone (sorry for the entourage, thanks for the time to click)
Wild Orchid Cake
kirpochka
ElenaWhat a nice cake !!! Handsomely!!
aprelinka
kirpochkaThank you Natasha! I am always sorry to decorate such cakes. I would like an ideal edge, but I don't know how people get completely even layers to fill. If anyone share I will be glad
Scarlett
aprelinka, the bottom cake should be smaller in diameter than the shape itself, lie exactly in the middle, then the soufflé will close it on the sides, and it will be even, well, put the inner "washer" of jelly aim exactly in the middle. I myself suffer and it does not always work out, but this does not prevent me from giving advice
kirpochka
Quote: Scarlett
but that doesn't stop me from giving advice
Tatiana, and many thanks for the advice !!! And it will turn out beautifully and smoothly the first time, this is such a thing)) The most important thing is to know how to do it right!)
aprelinka
Scarlett, I read and looked a lot about this method of pouring cakes. laziness-mother was messing around.
Well, here I rested a horn, as they say
this is not Natasha's cake, but three chocolates, but with orange jam instead of impregnation
Wild Orchid Cake
somehow it happened.
frozen a plate with a mold, but did not wrap anything. slightly leaked out, then cut off
well, a little more photos
Wild Orchid Cake
Wild Orchid Cake
knob
Natasha! I'm with a report!
I made 2 of these cakes. The first one seemed savory. Therefore, I added a small amount of powder to the soufflé of the second cake. The result is pleasing. All tasters liked it. My deviations from the recipe are not very large. I replaced the jelly with orange juice. I will assume that with ready-made jelly, the cake is more flavorful. But I try to use dyes and flavors to a minimum.
Wild Orchid Cake
skate
Quote: dimitrova
Natalya, and orange jelly - you need 350 grams of powder, that is, 4 packs of 90 grams each?
Natasha, excuse me, but I had the same question, maybe I didn't read it carefully, but I didn't find an answer to it.
natapit
Quote: skate
Quote: dimitrova on 06 May 2016, 10:09
Natalya, and orange jelly - you need 350 grams of powder, that is, 4 packs of 90 grams each?

absolutely right!
skate
thank you

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