Meringue Topped Blood Orange Curd Cake Recipes

BLOOD ORANGE CURD

Blood Orange Curd image

This cake isn't as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season's Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake.

Provided by Food Network

Categories dessert

Time 20m

Yield 1 cup of blood orange curd

Number Of Ingredients 0

Ingredients

Steps:

Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

MERINGUE

Meringue image

Use this meringue for the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake. The topping can be toasted with a blowtorch or under a broiler for a baked alaska-like effect.

Provided by Melissa Clark

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 4

Ingredients

3 egg whites
1/3 cup plus 1 tablespoon confectioners' sugar
1/3 cup plus 1 tablespoon granulated sugar
1/2 teaspoon orange extract

Steps:

Bring a pot of water to a simmer. In a stainless-steel bowl, whisk together egg whites and both sugars. Place over simmering water, and whisk mixture constantly until hot to the touch. Remove from heat.
With an electric mixer set on high speed, whip mixture until stiff and shiny. Add orange extract, and whip an additional few seconds. Smooth over surface of cake.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams

BLOOD-ORANGE CURD

Blood-Orange Curd image

This citrus curd is a component of the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake, but you could make it on its own for a festive spread for layer or pound cakes or scones. The curd will keep, refrigerated, for a few days.

Provided by Melissa Clark

Categories jams, jellies and preserves

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

3 large eggs
3 egg yolks (reserve whites for meringue; see recipe)
1/3 cup plus 1 tablespoon sugar
1/4 cup blood-orange juice
1/4 cup fresh lemon juice
1 tablespoon finely grated blood-orange zest
1 stick unsalted butter, softened and cut in bits

Steps:

Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams

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