Orange Brittle Cake

Rating: 3.80 / 5.00 (10 Votes)

Total time: 45 min

Servings: 25.0 (servings)

Orange buttercream:

Brittle sponge cake:

For watering:

Cover And Decoration:

Preparation time:


Bring the milk, sugar and vanilla pulp to the boil. Mix cornstarch, orange peel,

Stir orange juice, egg yolks until smooth, add to milk, stirring until well blended. Pour into a large enough bowl, season with liqueur. Cool to room temperature, stirring occasionally.

Grate the marzipan. Beat with egg yolks, two tablespoons hot water and 50 g sugar with the whisks of a mixer for five minutes until very creamy. Whip egg whites and a little salt with clean whisks until stiff, adding 100 g sugar. Continue beating for two minutes until you have a creamy, firm snow. Fold into the marzipan mixture. Sift flour, cornstarch and baking powder on top, fold in with brittle.

3. spread the mixture into a 24 x 24 cm square cake springform pan lined with parchment paper on the bottom, or a 26 cm dia. round pan.

Bake in a heated oven at 180 °C on the 2nd rack from the bottom for 25-27 minutes (gas 2-3, convection oven 160 °C). Cool in the pan on a rack. 4.

Remove the base from the pan, cut twice horizontally and divide into 3 layers. Place the bottom cake layer in the cake springform pan.

Mix orange juice and :liqueur. Drizzle the 3 layers with the mixture. Beat room-warm butter with the whisks of a mixer for 5 minutes until very creamy.

Gradually fold in room-warm pudding on slow speed.

5. Spread one-third of the cream on the bottom cake layer, top with 2nd cake layer, spread with half of the cream, top with 3rd cake layer, and b

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