Summer Orange Cake Tort Diplomat Recipes

SUMMER ORANGE CAKE - TORT DIPLOMAT

Steps:

• Coat an 8 or 9 inch pan with oil and dust with flour or use cake release. Preheat oven to 325 F degrees.
• Making the Cake: Mix eggs and sugar in the mixer till it doubles in volume.
• Add the oil and mix it on medium high, then add the flour, orange zest, and the baking powder mixed with the lemon juice. Mix or beat for 2-3 more minutes.
• Poor batter in prepared pan and drop the pan gently on the table to release the big bubbles. Bake on middle rack for 45-55 min and tooth pick inserted comes out clean.
• Let it cool in the pan for about 10 min and invert it to a cooling rack to cool completely.
• Preparation of the Cream:.
• Prepare custard first. Mix together with a spoon the hot water and the gelatin in a small bowl till the gelatin dissolves.
• Whisk 5 egg yolks, milk, sugar,flour, and vanilla in a pan till is combined and no lumps are present. Place on low heat and cook till it thickens. Let it get to a couple of boils.
• Remove from the heat and let it cool for about 10 min stirring occasionally to prevent a skin forming on top of the custard.
• Meanwhile, peal and slice 3-4 oranges (thin even layers) and cube the rest of the oranges.
• Arrange the orange slices on the bottom and sides of the pan to preference.
• After 10 min mix the gelatin mixture into the custard till it totally dissolves.
• Beat the heavy whipping cream almost stiff peaks.
• Once the custard is cold, add one third of the custard to the whipped up cream, mix it well and add the remainder custard in two parts.
• Bring the mixer to med high and mix well.
• Put a layer of the custard mixture on top of the orange slices and the side of the pan, place a cake layer that has orange juice poured on with a spoon, place another layer of custard mix, cut up oranges and lastly the second layer of cake that has orange juice on it.
• If you have 3 layers of cake you can use them all.
• Make sure you do not cover the last layer of cake with the custard mix. That will be the bottom of the cake.
• Cover the whole pan and cake with saran wrap (see image 8) and refrigerate at least 4-6 hours ( I usually chill it over night).
• When it is time to serve, remove the wrap and invert the cake to a platter or cake board. Finish removing the other wrap that is now on top of the cake.
• Use a serrated knife to cut through the orange slices while holding the oranges gently -- so you won't end up with a mess.

SUMMER SURPRISE CAKE

Steps:

• Bake cake and let cool.
• Drain pineapple and spread evenly over cooled cake.
• In a sauce pan heat milk cream cheese and pudding stirring till creamy (you may need to add a little more milk if too thick).
• Spread evenly over pineapple.
• Top with the tub of Cool Whip.
• Refrigerate.

ORANGE DREAM TORTE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.

ORANGE ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM

Steps:

• Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
• Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
• Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
• Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
• Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Orange sauce makes about 1 1/4 cups.