Blood Orange Cake

This cake will make the cold winter months seem a little brighter with it's zesty blood orange cream and vanilla cake layers. A truly tasty treat.

prep time:	2 hours
rest period:	4 hours
baking time:	40 minutes
difficulty level:	medium
Rating:
Autor:	Friessinger-Mühle

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Ingredients
Preparation

Cake Batter:

175 g soft butter
1 pck. bourbon vanilla extract
175 g sugar
3 eggs
150 g Küchenmeister Wheat Flour T405
3 tbsp. Küchenmeister Cornstarch
1 tsp. baking powder
100 g dark chocolate

Blood Orange Cream:

Juice from 4 blood oranges (ca. 350ml)
150 g sugar
zest from 1 blood orange
8 sheets gelatin, white
400 g whipping cream

Decoration:

500 g whipping cream
50 g sugar
zest from 1/2 blood orange
1 pck. cream stabiliser
75 g dark chocolate
1 pck. cake glaze
1 blood orange

For the dough:

Preheat the oven (electric 175°C / circulated air 155°C). Lightly grease a springform pan (ca. 26cm diameter) and line with parchment paper.

Combine the flour, cornstarch and baking powder in a bowl. Cream together the butter and the sugar until light and frothy. Now mix in the vanilla extract. Add the eggs one at a time, mixing well with each addition. Gradually add the flour mixture and stir until combined. Divide the batter into 3-4 equal portions. Pour one portion into the springform pan and spread smooth. Bake for ca. 10 minutes, or until the cake has turned a light brown colour. Remove the cake from the oven, carefully remove from the springform and place on a wire rack. Remove the parchment paper. Now wash the springform and rinse with cold water. Continue baking the rest of the portions using the same method. Melt 100g of dark chocolate in a double boiler. When the cake layers are cool, spread with the melted chocolate and allow to dry.

For the blood orange cream:

Soak the gelatin sheets in cold water. Place the freshly squeezed orange juice, sugar and orange zest into a pot, and heat over a low temperature until the sugar has dissolved. Carefully squeeze the water out of the gelatin, before dissolving the gelatin in the warm juice. Place the gelatin-juice mix in the fridge, until it begins to gelatinise. Beat 400 g of whipping cream until stiff, and using a whisk stir into the juice mixture. Assemble the cake by thickly spreading the blood orange cream on each cake layer before placing another layer on top. Spread the cake edge with the blood orange cream. Refrigerate the cake for atleast 1 hour.

Rub together 50g of sugar with the zest from half of a blood orange. Beat 400g of whipping cream until stiff. Gradually add in the orange-sugar and cream stabiliser while continueing to whip the cream. Spread 2/3 of the cream onto the cake. Place the remaining 1/3 of cream into a pastry bag and pipe large tuffs onto the cake. Decorate the cake with chocolate and orange slices. Prepare the glaze according to packing instructions, and lightly brush the orange slices with the glaze. Refrigerate the cake for atleast 3 hours before serving.