Cake Andalusia
Date icon - Master recipes 13.09.2022
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Recipe information Information icon - Master recipes
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Cooking:
1 hour 30 min.
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Servings per container:
12
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Complexity:
Middle
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Calorie content:
47.26
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Carbohydrates:
5.42
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Fats:
2.76
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Squirrels:
0.59
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Water:
0.22

Cooking

1 . Stage

Orange CREAM. Soak the gelatin in cold water for 10-15 minutes. Whip the cream to soft peaks.

1. Stage. Orange CREAM. Soak the gelatin in cold water for 10-15 minutes. Whip the cream to soft peaks.

2 . Stage

Put the juice and zest of the orange, sugar, butter, yolks and egg in a ladle with a thick bottom and bring to a thickening. Dissolve the squeezed gelatin in the hot mass. Set aside to cool.

1. Stage. Put the juice and zest of the orange, sugar, butter, yolks and egg in a ladle with a thick bottom and bring to a thickening. Dissolve the squeezed gelatin in the hot mass. Set aside to cool.

3 . Stage

Chilled yolks beaten with a blender until smooth.

1. Stage. Chilled yolks beaten with a blender until smooth.

4 . Stage

Add the whipped cream to the cooled yolks. Stir gently and set aside.

1. Stage. Add the whipped cream to the cooled yolks. Stir gently and set aside.

5 . Stage

CHOCOLATE CREAM. Heat the cream (I did it in the microwave) and pour the chocolate broken into pieces. Stir and cool.

1. Stage. CHOCOLATE CREAM. Heat the cream (I did it in the microwave) and pour the chocolate broken into pieces. Stir and cool.

6 . Stage

Beat the butter at room temperature. Add 250 g of the chocolate mixture to the butter and whisk.

1. Stage. Beat the butter at room temperature. Add 250 g of the chocolate mixture to the butter and whisk.

7 . Stage

Introduce the whipped whites into the chocolate mixture. I whipped the whites all at once and divided them into portions: orange cream and chocolate cream.

1. Stage. Introduce the whipped whites into the chocolate mixture. I whipped the whites all at once and divided them into portions: orange cream and chocolate cream.

8 . Stage

The cream was very elastic. I made a big mistake: I decided to put it in the fridge for a while, since it was very hot at home - it hardened :) - Chocolate. Then I heated it in the microwave.

1. Stage. The cream was very elastic. I made a big mistake: I decided to put it in the fridge for a while, since it was very hot at home - it hardened :) - Chocolate. Then I heated it in the microwave.

9 . Stage

CORE. Beat the whites with granulated sugar until stiff.

1. Stage. CORE. Beat the whites with granulated sugar until stiff.

10 . Stage

Mix the dry ingredients. I made the almond flour myself: I ground the almonds in a blender (you can use a coffee grinder).

1. Stage. Mix the dry ingredients. I made the almond flour myself: I ground the almonds in a blender (you can use a coffee grinder).

11 . Stage

Mix the dry mixture with the whites and mix thoroughly with a spatula.

1. Stage. Mix the dry mixture with the whites and mix thoroughly with a spatula.

12 . Stage

The dough is medium thick. Bake 3 crusts d-24 cm. - 15 minutes at 200 degrees Celsius.

1. Stage. The dough is medium thick. Bake 3 crusts d-24 cm. - 15 minutes at 200 degrees Celsius.

13 . Stage

COLLECTION. Cut the cakes to d-22

1. Stage. COLLECTION. Cut the cakes to d-22

14 . Stage

At the bottom of the cake tin, put the chocolate cream, the cake, the orange cream. Pour the remaining chocolate cream ganache, which must first be heated in the microwave.

1. Stage. At the bottom of the cake tin, put the chocolate cream, the cake, the orange cream. Pour the remaining chocolate cream ganache, which must first be heated in the microwave.

15 . Stage

Take the cake to the fridge to soak, at least overnight.

1. Stage. Take the cake to the fridge to soak, at least overnight.

16 . Stage

The cake was VERY delicious. The guests loved it.

1. Stage. The cake was VERY delicious. The guests loved it.