Cake "Orange miracle"

[Biscuit:]

Cake "Orange miracle"

Category: Confectionery

Ingredients
Biscuit:
eggs	7 pcs.
sugar	1.5 tbsp.
flour	2 tbsp.
Orange juice	3/4 Art.
vegetable oil	1/4 Art.
orange peel	3 pcs.
baking powder	1 pack (10 g)
orange soufflé:
sugar	1 tbsp.
gelatin	25 g
protein	4 things.
butter	100 g
condensed milk white	2 tbsp.
orange	1 PC.
ready-made orange jelly	2 packs

Cooking method

• Biscuit:
• yolks, sugar, juice, zest, vegetable oil thoroughly mix with a mixer
• Beat whites until peaks with sugar.
• whites carefully put into yolks, mix and add flour mixed with baking powder
• Outlet-form 24 cm height 7.5 cm weight-1,200kg-1,300kg
• Very rich orange flavor, delicate. Due to the oil, it does not grow dry, an excellent base for many cakes!
• Orange soufflé:
• for soufflé I use my old proven recipe, which did not fail
• Boil sugar until thick syrup with orange juice.
• Pre-soak gelatin. Dissolve without boiling
• Beat the whites until peaks and pour in the syrup cooled to 60 degrees in a thin stream, whisking constantly.
• Also add butter, condensed milk while whipping.
• Remove the zest from the orange, boil in syrup for 15 minutes and grind in a meat grinder
• Mix all components with a mixer and pour onto the cake, which has cooled down and is in a split form with high sides.
• Put in the refrigerator until it grabs (this is 40 minutes - 1 hour)
• During this time, we make orange jelly:
• Everything is simple here.
• Dilute the ready-made jelly of the Overt company (just a pleasure to work with it) in water, a little less than the norm.
• We take out the cake with the soufflé from the refrigerator and put the washers of oranges on it in a circle in one layer, where the washers are not included, cut to shape.
• Put all the soufflé with oranges and pour the orange jelly on top.
• We put in the refrigerator for 4 hours - this is the exact time for soufflé and jelly to solidify. If everything is done correctly, then after 4 hours you will remove the mold board and receive the finished product.
• I will add that this is how I made a pineapple, kiwi, peach, berry raspberry, strawberry miracle, replacing only a biscuit with a vanilla-chiffon one and I think that for the summer heat, this cake is what you need, light, cool with a fruity taste

Note

25 g is the maximum amount of gelatin, if you doubt it. But if the gelatin is of high quality, the white color can be half as much. For example the firm Otter-German
Ukrainian gelatin is all bad, I don't know about Russian, so I describe it in such detail, since it is very important - the quality of gelatin!

I will add that this is how I made the cake a pineapple, kiwi, peach, berry raspberry, strawberry miracle, replacing only the biscuit with a vanilla-chiffon one and I think that for the summer heat, this cake is what you need, light, cool with a fruity taste.