Gingerbread cake with orange jelly and whipped cream
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For the gingerbread: put eggs and sugar in a bowl. Mix with a whisk until well incorporated. Add the honey and molasses, mix with the whisk, transfer to the heat over low heat, mix with the whisk and leave until the sugar is melted. Be careful not to boil the composition !!! Add the melted butter and the rest of the ingredients except the flour. Mix with a fork until incorporated. At the end, add the flour gradually, mix it with the whisk until the composition allows it, then knead the dough with your hands on the work table. 500 gr of flour should be enough, but you may have to use a little more, it depends on the type of flour used. Wrap the dough in cling film and refrigerate for 20-30 minutes. On the lightly floured work table, remove the dough and cut with a knife into four approximately equal parts. Powder the table with flour as many times as necessary, so that the dough does not stick to the table or rolling pin. Spread the first piece of dough in a sheet of about 0.5 cm. Place the round shape over the dough in which we are going to assemble the cake. Cut with a sharp knife, place in a tray lined with baking paper. Repeat with the other pieces of dough. Bake the tops in the oven at 175-180 degrees for 5 minutes, maximum 6. Allow the tops to cool completely. From the rest of the dough, cut out different forms of gingerbread with which you will decorate the cake (I used little men, fir trees, stars).
For the orange jelly: with a well-sharpened knife, peel the oranges, but also the white part that is on the peel. We need to have only orange pulp, without skins, these being bitter in taste. After you have peeled the oranges, with the same knife cut the orange slices next to the skins that delimit the slices. This way I chose only the skinless slices. Put the chosen orange pulp in a saucepan. Squeeze the juice and put it over the pulp. Add sugar and alcohol (whiskey for flavor) and put the pan on the fire. Leave on the fire until the sugar is melted, and the composition is slightly bound. Gelatin is hydrated in 50 ml of cold water for 10 minutes. Add to the hot jelly, mix until the gelatin dissolves. Let it cool until it starts to thicken, but does not harden completely.
White chocolate and dark chocolate melt on a steam bath, each in a separate bowl.
Montare d’oro whipped cream is a sweetened whipped cream, which to my taste did not have to add sugar. If it still doesn't satisfy your taste, you can supplement the sugar…
I did this: I melted the melted white chocolate with the liquid cream, then I mixed it until it gained consistency. From this cream I took 3 tablespoons aside and mixed it with 50 g of melted dark chocolate. The remaining 50 gr of dark chocolate is divided in two and grease two gingerbread tops.
Assembly: take a cake form (20 cm), with detachable edges and dress in cling film. Put a gingerbread plate greased with chocolate, put half of the orange jelly over it, put it in the fridge for 30 minutes. Continue assembling the cake with part of the white cream. Put a gingerbread top on the whipped cream (without chocolate), fix the top in the whipped cream with your hands. Over this top put the whipped cream with dark chocolate, then the top greased with dark chocolate, the remaining orange jelly, white whipped cream and one last top. Wrap the cake in cling film and refrigerate for at least 6-8 hours (I left it overnight). It is necessary to leave it in the fridge for the gingerbread sheets to soften. Coat the cake with some of the remaining white cream. It is decorated according to preferences… I used a tangerine cut in half on top, a cinnamon stick, jellies… and I decorated the edges with gingerbread men.
Cake with orange cream and pomegranate jelly
This cake is a combination of several appetites and recipes from several sources, that is, I dreamed from the beginning of winter of a cream with a lot of orange juice, my son craved a pomegranate jelly, and a few days ago I saw a cake with the cookie top, so from this situation this delicious cake was born!
Also, with this recipe I participate in the challenge of January "Sweet Romania", whose host is Mitinita.
Ingredients are for a cake shape with a diameter of 26 cm.
For the countertop:
biscuits or biscuits 300g
For cream with oranges:
orange juice (without pulp) - strained - 500ml
whipped cream for 500g
fine sugar 250g
gelatin 12 sheets
oranges 2 pcs
For pomegranate jelly:
pomegranate juice 400 ml (3 larger pomegranates are enough)
sugar 2 tbsp
red jelly cake 2 sachets
Top: biscuits or biscuits are crushed and mixed with butter and melted chocolate, and the result is placed in the shape of a cake and pressed well. then refrigerate.
-cream is made from sour cream and sugar
-Squeeze oranges until you get 1/2 kg of juice strained from the pulp
-gelatin is kept for 5 minutes in cold water, then dissolved in 100ml of heated orange juice
-the 2 oranges are peeled and white skin and cut into cubes
-incorporate in the whipped cream gelatin, the rest of the juice and the orange cubes and pour over the counter
-Refrigerate until hardened.
- juice is made from the 4 pomegranates according to the science and skill of each one
-the other pomegranate is carefully unwrapped, leaving only the seeds that are placed over the cake (only when its composition has hardened)
- the 2 sachets of Jelly Cake are mixed with 2 tablespoons of sugar and over them gradually add the juice, mix and put 1 min on low heat, then pour over the cake
- the next day the cake ring is carefully removed and decorated according to your own imagination!