Orange Gateau Recipe
I love this Orange Gateau recipe for it provides me such rave comments every single time I cook it. This Orange Gateau, when served as a Dessert will always bring cheer to your table. The main ingredient in this recipe is Fruits. Trust me when I say, you have to try Orange Gateau.
Ingredients
For the cake
1 sponge cake for puddings
100 grams (3 1/2 oz.) fresh cream
1 1/2 tablespoons powdered sugar
3 tablespoons chopped fresh orange rind
1 small piece cooking chocolate
1 teacup fresh orange segments for decoration
For the syrup
1/2 teacup orange juice
1 tablespoon powdered sugar
For the filling
1 1/2 teacups orange juice
4 tablespoons powdered sugar
6 level teaspoons cornflour
1 tablespoon butter, a few drops orange colouring
1/2 teaspoon orange essence
1 teaspoon grated orange rind
100 grams (3 1/2 oz.) fresh cream, juice of 1 lemon, a little powdered sugar, if required
Directions
Divide the cake into three equal parts.
Make the syrup by mixing the orange juice and sugar and 1/2 teacup of water.
Sprinkle this syrup over each of the three parts and allow to soak.
For the filling
Mix the orange juice, sugar, cornflour and butter in a vessel. Cook the mixture, stirring all the time until thick.
Cool the mixture.
Add the lemon juice, cream, colour, essence and rind. Taste and add sugar if required.
How to proceed
Sandwich the cake pieces using generous quantities of the filling.
Grate the chocolate or cut into pieces. Add 1 teaspoon of water and melt in a double boiler.
Pour the melted chocolate over the cake and spread with a knife.
Cook the orange rind in a little water for about 3 minutes. Drain.
Apply the powdered sugar to the rind. Sprinkle this rind over the chocolate layer.
Decorate with orange segments and fresh cream and chill.
Variation: Orange Gateau (Eggless). Proceed as for orange gateau using eggless sponge cake, page 147, instead of sponge cake for puddings. Slice off thin layers from the sides and bottom of the cake and then proceed
Make the syrup by mixing the orange juice and sugar and 1/2 teacup of water.
Sprinkle this syrup over each of the three parts and allow to soak.
For the filling
Mix the orange juice, sugar, cornflour and butter in a vessel. Cook the mixture, stirring all the time until thick.
Cool the mixture.
Add the lemon juice, cream, colour, essence and rind. Taste and add sugar if required.
How to proceed
Sandwich the cake pieces using generous quantities of the filling.
Grate the chocolate or cut into pieces. Add 1 teaspoon of water and melt in a double boiler.
Pour the melted chocolate over the cake and spread with a knife.
Cook the orange rind in a little water for about 3 minutes. Drain.
Apply the powdered sugar to the rind. Sprinkle this rind over the chocolate layer.
Decorate with orange segments and fresh cream and chill.
Variation: Orange Gateau (Eggless). Proceed as for orange gateau using eggless sponge cake, page 147, instead of sponge cake for puddings. Slice off thin layers from the sides and bottom of the cake and then proceed
