Log in o Sign up and enjoy ThermoRecetas

Thermorecetas » Thermomix recipes » Cake shop

Orange crostata and an idea for Halloween

Dessert300 minutes12 people266 calories

(26 votes)

Loading ...

By Ascen Jimenez

I wanted to show you this video today because you can get an idea for Halloween from it: how to make ghosts with meringue. But not only that, by watching the video you will also learn to prepare a dough that serves both as a base for crostatas (like the orange crostata that I propose) and to make cookies.

La orange cream that carries this type of cake you can use it to fill your biscuits and cakes. And the caramelized orange will serve to decorate your desserts.

In short, a video of almost 6 minutes from which you can get various ideas.

As always, below, you have the text of the recipe, with all the ingredients, the steps to follow, temperatures, times ...

Orange Crostata Recipe Video

Orange Crostata

Orange crostata and an idea for Halloween

ClosePlease login

No account yet? Sign up

Do you want to surprise everyone by making this crostata? It is a different orange cake, with homemade orange cream and meringue.

Ascen Jimenez

Kitchen: Italian company
Recipe type: dessert
Calories: 266
Rations: 12

Cooking time: 5H
Total time: 5H

Ingredients

For the base:

The skin of 1 orange
80 g de azúcar blanquilla
300 g flour
150 g butter at room temperature, cut into pieces
1 pinch of salt
2 eggs
1 yolk

For the orange cream:

100 g orange juice
3 yolks
150 g de azúcar blanquilla
50 g flour

For the caramelized oranges:

2 naranjas
25 g of sugar
10 g orange liqueur

For the meringue:

100 g de azúcar blanquilla
50 g of water
6 egg whites at room temperature

Preparation

[I]Cake base: [/ i] If we do not have the foot of the grated orange grove, we grate it in Thermomix, putting it in the glass (only the orange part) and programming 5 seconds, speed 7.
We put (or leave) the grated orange peel in the glass and add the sugar. We program 10 seconds, speed 7.
Add the flour, butter, salt and eggs (both whole and the yolk). We mix by programming 20 seconds, speed 4 1/2.
We take out the dough and wrap it in transparent film. We put it in the refrigerator where it will stay for about 30 minutes.
[I]Orange cream[/ i]: We put the orange juice, the yolks, the sugar and the flour in the glass. We program 7 minutes, 90º, speed 4. We take out and reserve to cool.
[I]Assembling the cake[/ i]: We now roll out the dough using two sheets of greaseproof paper and a rolling pin. Once extended, we put it in a removable mold of about 26 cm in diameter. We cut the dough that protrudes from the mold. We cover with greaseproof paper and put dry vegetables on it to cook in white.
Bake at 180º (preheated oven) for 25 or 30 minutes.
[I]Caramelized oranges[/ i]: We cut two oranges live and we chop them. We put them in a pan together with the sugar and the liquor. We let them caramelize.
[I]Mounting[/ i]: Once the base is baked and the cream is cold, we put our cream on the base of the cake. Place the caramelized orange slices on the cream.
[I]Meringue[/ i]: We start by making a syrup by putting the water and sugar in the glass. We program 10 minutes, 70º, speed 3. We remove the syrup from the glass and wait for it to drop to 40º of temperature.
We wash and dry the glass. We fit the butterfly in it and mount the whites during 3 minute at speed 3. When the syrup has dropped to 40º, we put the blades in speed 3 and we are pouring it into the glass, through the mouth, little by little. The whites will be mounted and shiny.
[I]We just made the cake[/ i]: With a spoon or with the spatula we are putting that meringue on the cake, giving it the shape we want. If we want to make it for Halloween we can make spikes, simulating ghosts. We will do even better if we wet the spoon.
Bake at 100º for approximately 50 minutes, until the meringue begins to brown.
Before serving we let the cake cool down first, first at room temperature and then in the fridge.

Notes

It is important that the cake cools before serving because the orange cream, when hot, is liquid.[br]If we want the meringue peaks to simulate little ghosts, we can put eyes on them using chocolate chips.

Source - Vorwerk

More information - Genovese sponge cake

Adapt this recipe to your Thermomix model

Discover other recipes of: International kitchen, Halloween, Desserts, Cake shop

Leave a Comment Cancel reply