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How To make Burnt Orange Meringue Cake
ALMOND MERINGUE LAYERS:
1 3/4 c Whole almonds
3/4 c Sugar
2 tb Cornstarch
1 c Egg whites
1 pn Salt
1/2 c Sugar
2 ts Vanilla extract
1/2 ts Almond extract
1/2 c Toasted sliced almonds
- for finishing ---------------------------CARAMEL-ORANGE FILLING 3/4 c Sugar
1/2 ts Lemon juice
1 c Milk
4 Egg yolks
2 tb Grated orange zest
1 1/2 c Unsalted butter
:
GLAZED ORANGE SLICES---------------------------- 1/2 c Orange juice
1 Envelope gelatin
2/3 c Apricot preserves
2 lg Oranges
PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon juice in a saucepan and stir well to combine. Place on medium heat and stir occasionally until the sugar melts and caramelizes. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool. Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth. FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with 1/4 of the
filling. Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
How To make Burnt Orange Meringue Cake's Videos
Simply stack an Orange and Lemon Cake with Meringue Frosting
Cake recipe on the back of Swans Cake Flour
Orange and Lemon Curd Ingredients
Squeeze 1/4 cup of Orange and Lemon juice
2 egg yokes
1 egg
1 cup Sugar
place after it get a little thick a
1/2 stick Butter
1 teaspoon of Vanilla Flavor
Meringue Ingredients
4 or 5 Egg whites
1/2 cup Sugar
1/2 teaspoon of Vanilla Flavor
A Pinch of salt
Behind the scenes: Chef Alyssa’s Kitchen Chocolate Torte with Toasted Orange Meringue for Passover.
Nigella Lawson's Meringue Gelato Cake | Genius Recipes
This meringue gelato cake is a frozen concoction from the great Nigella Lawson that sounds (and looks) ( ... and tastes) a lot fancier than the low-tech whipping, folding, and freezing it asks of you. GET THE RECIPE ►►
INGREDIENTS: (SERVES 6 TO 8)
For the gelato cake:
1 1⁄4 cups heavy cream
1 ounce bittersweet chocolate (62% cacao or higher)
1 tablespoon coffee liqueur or rum, or better yet, a mix of the two
4 ounces crumbled store-bought or homemade meringue cookies
For the chocolate sauce:
1 cup heavy cream
5 ounces dark chocolate (62% cacao or higher) finely chopped
2 tablespoons coffee liqueur or rum, or better yet, a mix of the two
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The Meringue Girls' Chocolate Orange Teacakes | Waitrose
The Meringue Girls show you how to make their retro chocolate orange teacakes.
See the full recipe here:
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Gluten Free Orange Cupcakes with Orange Swiss Meringue Buttercream
Full Recipe:
Orange is such a subtle and not very strong flavor so you really need to add a lot of zest in order to be able to taste the orange in these cupcakes. I just love these because I think they just taste like springtime and they are just the perfect dessert for this time of year. The cake is just perfectly light and fluffy with just a hint of orange. They are so well balanced and I didn't think that an American buttercream would be the right pairing for these because of how light and fluffy they are. I thought that a Swiss Meringue Buttercream would be absolutely perfect because it is just so equally light and fluffy.
If you have never made or eaten Swiss Meringue or Swiss Meringue Buttercream then you are missing out. This frosting is life changing and I mean that, with every fiber of my being. This frosting is like none you have every had before. The first time that I made it was a few months ago and I about died. It was pure perfection. I always shied away from it because it just looked so complicated but I found that it really isn't. It's actually quite easy to make and it is so good. It is the best frosting that I have ever had. I didn't know that frosting could be that light and delicate while still having so much flavor. It is simple amazing and I just want to shout it from the rooftops!
I know I said it before but these cupcakes are really the perfect cupcake. If you ever just learn how to make one cupcake, these should be them. You can also just make a cake and it would be amazing. They are really perfect to bring to any party or get together and trust me, everyone will be singing your praises and they won't believe you when you tell them that they are gluten free!
Luscious lemon pavlova recipe | Simply Nigella - BBC
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Watch the BBC first on iPlayer ???? Nigella delivers her final serving of feelgood food in this episode, sharing the origins of some of her latest recipe ideas and revealing just how and why they came into being.
There is a beautiful bowl of steamed clams with Thai basil - a recipe that was inspired by Nigella's recent holiday in Thailand.
Then there is Nigella's toasty olive oil granola, which is born out of a need to have a satisfying breakfast at the ready, even on the busiest of mornings. Hunger pangs at the other end of the day led to Nigella's griddled halloumi with a sweet chilli sauce.
Finally, Nigella's friends are treated to a 'bav and pav' feast for supper - griddled bavette steak for main course, followed by a luscious lemon pavlova for pud.
Simply Nigella | Series 1 Episode 6 | BBC Two
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