Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Abra

Exotic Orange Cake

Recommended Posts

FWED, do you have a picture of the cake with the mandarin oranges you used for decoration? I am curious what that looked like.

Did everbody who made this cake have little black specks from the vanilla bean, in their gelee, or did someone find a way to remove vanilla bean specks?


Edited by oli (log)

Share this post


Link to post
Share on other sites

why would you want to remove the vanilla bean specks?

if you don't like them, use vanilla extract.

Share this post


Link to post
Share on other sites
why would you want to remove the vanilla bean specks?

Yeah man....vanilla bean specks are cool!

They say, "Hey, I'm a real vanilla bean, and I'm in this dessert! Neener neener."

Share this post


Link to post
Share on other sites
why would you want to remove the vanilla bean specks?

Yeah man....vanilla bean specks are cool!

They say, "Hey, I'm a real vanilla bean, and I'm in this dessert! Neener neener."

Some people will ask, "what are those black specks?". Doesn't bother me, but I was thinking of a cleaner look.

Share this post


Link to post
Share on other sites

I want to try the cake but cannot use nuts for this customer any of you have a suggestion of another cake base. Would an orange cake be to too much. For the ones that have made the cake what flavor did the caek have ...more orange or mango ? The lady wnats a mango mousse flavored cake and i thought this thread as my starting point :hmmm:

Thanks so much

Share this post


Link to post
Share on other sites

I am attempting this cake for the first time and am making the components over a few days. Last night, I made the caramel cremeux layer, it came out quite bitter. I followed the instructions as given. I think that there are 2 steps that may have given me the bitter flavour: either I over caramelized my sugar (it was just a touch over the perfect dark amber colour and didn't smell burnt before I added the cream) or the vanilla that I (silly move) added before putting the yolks in and returning the pot to the heat. I am unsure, and thought that even maybe the fact that I tasted the mixture while it was still quite warm may have enhanced the bitter flavour. It set up quite nicely in the fridge overnight, and I think I might taste a piece of it later on to see if it tastes different now that it's cooled down and set. Any advice?

Share this post


Link to post
Share on other sites
I am attempting this cake for the first time and am making the components over a few days. Last night, I made the caramel cremeux layer, it came out quite bitter. I followed the instructions as given. I think that there are 2 steps that may have given me the bitter flavour: either I over caramelized my sugar (it was just a touch over the perfect dark amber colour and didn't smell burnt before I added the cream) or the vanilla that I (silly move) added before putting the yolks in and returning the pot to the heat.

You slightly overcaramelized the sugar. Cooking the vanilla wouldn't do it. All the sweetness in the cremeux comes from the caramelized sugar (or which there is not much to begin with), and sugar looses its sweetness rapidly as it caramelizes. I already decided that when I make the cremeux next time, I will be replacing some of the cream with syrup to sweeten it up a little.

Share this post


Link to post
Share on other sites

You slightly overcaramelized the sugar. Cooking the vanilla wouldn't do it. All the sweetness in the cremeux comes from the caramelized sugar (or which there is not much to begin with), and sugar looses its sweetness rapidly as it caramelizes. I already decided that when I make the cremeux next time, I will be replacing some of the cream with syrup to sweeten it up a little.

Thanks Patrick, it makes sense. I'm home now, so I'm going to give the one I made a taste to see how it is, but i'm going to remake it regardless. I dont want to regret it later on when it's too late.

Share this post


Link to post
Share on other sites

i think you could easily make this with a plain sponge or genoise and add orange zest to it if you want to boost the flavor.

the nuts and honey certainly add something to the cake, but if they don't know what's missing, it won't matter too much.

I want to try the cake but cannot use nuts for this customer any of you have a suggestion of another cake base. Would an orange cake be to too much. For the ones that have made the cake what flavor did the caek have ...more orange or mango ? The lady wnats a mango mousse flavored cake and i thought this thread as my starting point  :hmmm:

Thanks so much

Share this post


Link to post
Share on other sites

So I finally completed the Exotic Orange Cake!

Here is it, I'm so pleased with how it came out. I took it to work to hand out samples and the reviews were great! As Patrick had mentionned, the vanilla cremeux (which I remade after the bitter version that I wrote about earlier, and this time it was very nice.) is not too sweet at all. I didn't modify the recipe to sweeten it up, as I wanted to taste it first to see, and I'm glad I didn't. The majority of the comments I received were that the cake wasn't too sweet, and that they liked it like that. I couldn't find passionfruit puree anywhere, so I just used mango puree for the gelle layer, and maybe this balanced better with the non sweet cremeux as it didn't have the tart edge of the passionfruit.

I didn't add the white chocolate spray either, but will have to look into how I make some sort of spray tool for that. I have a vague recollection of us doing some sort of class with spray bottles and chocolate/cocoa butter mix in school.

gallery_29288_2429_19721.jpg

gallery_29288_2429_284975.jpg

Share this post


Link to post
Share on other sites

^Great job! :smile:

I really enjoyed this cake when I had it, and think the combination of flavours are incredible. However, I did find it too sweet and would like to scale back on the sugar when I make it, if possible. Does anyone foresee any problems if I scaled back the sugar by 1/4 or 1/3 the amount?

Share this post


Link to post
Share on other sites

Yes, I ate all the components in each bite. It is actually one of the sweeter desserts I had in recent memory, though most of the desserts I eat are from home and made according to my taste. If I were to cut the sugar, which parts of the recipe should I do it? In each and every part? Or in one or two parts? TIA, I do love the cake very much and can't wait to make it soon! :smile:


Edited by Ling (log)

Share this post


Link to post
Share on other sites

I would say, not the sugar in the cremeux. Maybe cut a bit out of the bavaroise. I would say cut a quarter of the sugar in the fruit stuff--no problemo.

Is it the honey flavor that sweetifies too much for you maybe?? There's 135 gr sugar in the cake (60 in the cake and 75 in the meringue) and 60 g honey. Hmm. How 'bout lop off the 35 gr sugar & that leaves 100 gr. So like 40 in the cake and 60 g in the meringue ~~ and maybe cut back on the honey to 40-45 grams. That shouldn't mess anything up too much do you think?


Edited by K8memphis (log)

Share this post


Link to post
Share on other sites

I love the taste of honey, and wonder honey contributes more to the texture of the cake than sugar does..I could be wrong! I usually cut the sugar down in a cake recipe with no ill effects, so perhaps I could just reduce the amount of sugar in the cake, and in the fruit puree, and leave the cremeux and bavaroise as is. Thank-you!

Share this post


Link to post
Share on other sites
This is a wonderful cake and in reality doesn't take all that long to prepare and can certainly be done over a period of days before its needed.  The cake actually consists of just a sponge, a Bavarian cream, a pastry cream, and a jelly top.  It took me about 45 minutes to assemble the cake once the component's were made.  Spraying it took a little longer since it was the first time that I had used the sprayer or done any chocolate spraying.  Once it is sprayed and unfrozen and thawed however it should be eaten.  Thats not usually a problem.  :laugh:  :laugh:

Abra:   

Yes a 1/2 sheet pan is OK and there probably will be batter left over.  As to spraying well I used a virgin Wagner Paint sprayer (49$ at Home Depot) and 1/2 lb of melted tempered white chocolate and 1/2 lb of melted cocoa butter and 9gm of titanium oxide.  Other options to spraying would be to use thin squares or circles of white chocolate on the outside.  You could even incorporate designs off of transfer sheets. Or you could leave the chocolate off all together although it does have a nice textural component.

Smgarsh:

Yes, I melted 60gm of sugar in a pan and when it reached the desired color I took it off the heat and added the hot cream and vanilla.  As to glucose it is available at most cake decorating and candy supply shops.  I understand it is available at some Micheal's craft stores.  If you choose to use corn syrup you may have to increase the amount of gelatin to get the right consistency.  You want a jelly that just holds its shape and isn't rubbery.

Hi, Awsome recipe - I can't wait to try it, but what is the purpose of the titanium oxide in the white chocolate spray?

Trish

Share this post


Link to post
Share on other sites
Hi, Awsome recipe - I can't wait to try it, but what is the purpose of the titanium oxide in the white chocolate spray?

Trish

I'd venture a guess that it's to whiten the chocolate. White chocolate can be very yellow to very off white.

Share this post


Link to post
Share on other sites
^Great job!  :smile:

I really enjoyed this cake when I had it, and think the combination of flavours are incredible. However, I did find it too sweet and would like to scale back on the sugar when I make it, if possible. Does anyone foresee any problems if I scaled back the sugar by 1/4 or 1/3 the amount?

Thanks!!

I agree with K8, I would leave the cremeux alone, since the small amount of sugar in there is really for the caramel flavour and the end result isn't sweet.

I think you could modify the gelee layer and the bavaroise without any problems at all. And I'm sure if you reduced the sugar in the cake too you'd be ok...

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Kasia
      SWIFT HOMEMADE NAPOLEON
       
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
       
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×