Cherry And Orange Dessert Cake Recipe
Cherry And Orange Dessert Cake made using this recipe is an experience by itself. The main ingredient in Cherry And Orange Dessert Cake is always Fruits. I just love Dessert recipes and this dish is my only favorite amongst them. If you like this recipe of Cherry And Orange Dessert Cake, please share with friends and family through popular networking sites.
Ingredients
3 eggs
3/8 cup sugar
3/8 cup flour, sifted
1/4 cup sweet (unsalted) butter, melted
1 1/2 cups whipping cream
1 can pitted red cherries, chopped, juice reserved
1 can orange sections
2 tablespoons cognac or rum
1/4 cup browned flaked almonds
1/4 cup sugar
Directions
Preheat oven to 350°F.
Grease and line 6-inch-round baking pan with greased paper.
Whisk eggs and sugar in top of double boiler until thick enough to form a ribbon.
Remove from stove; whisk until cool.
Fold in flour, using metal spoon.
Fold in butter.
Pour into pan.
Bake 3/4 to 1 hour, until cake is firm when lightly pressed on top.
Leave in pan for few minutes before turning out.
When cold, split into 3 sections.
Whip cream (reserve some for decorating).
Add half the cherries and orange sections to rest.
Add cognac.
Sandwich each layer with fruit and cream mixture.
Spread some of remaining cream lightly around sides of cake.
Cover with almonds.
Decorate top of cake with rings of cherries and orange sections.
Boil 1/2 cup juice from cherries with 1/4 cup sugar until reduced to a glaze; spoon over fruit.
Decorate with rosettes of cream.
Grease and line 6-inch-round baking pan with greased paper.
Whisk eggs and sugar in top of double boiler until thick enough to form a ribbon.
Remove from stove; whisk until cool.
Fold in flour, using metal spoon.
Fold in butter.
Pour into pan.
Bake 3/4 to 1 hour, until cake is firm when lightly pressed on top.
Leave in pan for few minutes before turning out.
When cold, split into 3 sections.
Whip cream (reserve some for decorating).
Add half the cherries and orange sections to rest.
Add cognac.
Sandwich each layer with fruit and cream mixture.
Spread some of remaining cream lightly around sides of cake.
Cover with almonds.
Decorate top of cake with rings of cherries and orange sections.
Boil 1/2 cup juice from cherries with 1/4 cup sugar until reduced to a glaze; spoon over fruit.
Decorate with rosettes of cream.
