Orange Gateau ( Cakes and Pastries)

by Tarla Dalal

add to my cookbook

Added to 60 cookbooks This recipe has been viewed 48643 times

An aesthetic gateau laced with the tanginess of orange and whipped cream.

Add your private note

Orange Gateau ( Cakes and Pastries) recipe - How to make Orange Gateau ( Cakes and Pastries)

Tags

Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins 1Makes 1 gateau

Ingredients

For The Cake
1 vanilla cake [ 175 mm (7”) ]
1/2 cup sugar syrup
2 tsp orange drink powder
2 tbsp chopped orange rind
1 3/4 cups whipped cream
3/4 cup peeled and chopped orange segments

Finish The Gateau
1 1/4 cups whipped cream
a few drops orange colour
3 disposable piping bag
2 plain round nozzle
5 star nozzle
1/2 tsp orange drink powder
1 small orange
pastry comb
1 pairing knife
turntable
cake board

Method

For the cake

Slice the sponge cake horizontally into 2 equal parts. Keep aside.
Combine the sugar syrup and orange drink powder in a bowl to make the soaking syrup and keep aside.
Soak the bottom layer of the sponge cake with 1/2 the soaking syrup.
Spread 3/4 cup of whipped cream on the soaked layer of the cake and sprinkle the orange rind and oranges on top.
Sandwich with the second layer of the sponge cake.
Soak the second layer of the cake with the remaining soaking syrup and spread the remaining whipped cream evenly on top and at the sides.
Transfer the cake onto a cake boards and refrigerate for 20 minutes to set.

Finish the gateau

Mix together 2 tbsp of whipped cream, orange colour and orange drink powder to make the orange cream and put the cream in a piping bag fitted with a plain round nozzle. Keep aside.
Put more 2 tbsp of whipped cream in another piping bag fitted with a plain round nozzle and keep aside.
Place the cake on a turntable and run a pastry comb along the sides.
Fill a disposable piping bag (fitted with a no. 5 star nozzle) with the remaining whipped cream and make a shell border at the base of the cake. To do this, fill a piping bag with the whipped cream and squeeze it to allow the cream to fan out generously– do not lift the bag.
Gradually relax your pressure as you lower the tip until it touches the surface. Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain. Keep the piping bag aside.
Using the same piping bag make a spring border along the edges of the chocolate fans. To do this hold the piping bag at 45 degrees and squeeze it gently to allow the cream to come out evenly. Move your hand in a circular motion to get a spiral design till you again reach the point that you started.
Pipe out straight lines on the upper surface using the orange cream and whipped cream alternatively. To do this hold the piping bad at an angle of 45 degrees and pipe out a straight line while squeezing using uniform pressure.
Using the same piping bag make continuous swirls along the top of the cake. To do this: hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure. Finish the circle and gently lift it in a single motion to form a peak. Repeat throughout the rim of the cake.
Peel and separate the segments of the oranges. Using a pairing knife, cut along the edge of each segment.
Peel off the skin of the oranges and place the orange segments at regular intervals.
Cut into 6 equal wedges and serve.