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 TORTE

Steps:

• For orange curd: Mix juices with cornstarch in saucepan until dissolved.
• Whisk in butter, sugar, eggs and yolk until smooth.
• Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
• DO NOT LET BOIL.
• Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
• For cake: Position rack in center of oven and preheat to 350F.
• Line bottom of 2, 9 inch round cake pans with parchment.
• Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
• Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
• Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
• Resift flours together.
• Gently fold ¼ of meringue mixture into yolks.
• Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
• Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
• Drizzle butter over and gently fold in using 3-4 strokes.
• Pour into pans.
• Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
• Cool.
• To assemble: Loosen cakes from pans and peel off paper.
• Turn right side up.
• Using long, serrated knife, halve cakes horizontally to make 4 layers.
• Arrange 1 layer, cut side up, on platter.
• Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
• Repeat 2 more times.
• Top with last layer, flat side up.
• Press gently to align.
• Wrap cake in plastic wrap and refrigerate overnight.
• Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
• Reserve 2/3s cup cream.
• Spread remaining cream smoothly over top and sides of cake.
• Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
• Garnish with candied orange peel, if you wish and serve at room temperature.

PINEAPPLE SUMMER CAKE

Steps:

• Cook sugar, milk and marshmallows until melted, then cool.
• Break up angel food cake into a 9" x 13" pan.
• Pour 1st. mixture over, then cover with tin of pineapple with juice.
• Cover with a large tub of Cool Whip and sprinkle with coconut.
• Refrigerate until ready to serve.

STRAWBERRY SUMMER CAKE

Steps:

• 1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
• 2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
• 3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
• 4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.