24.3.15

Orange Cream Cakes

These refreshing little cakes are perfect for an overture for spring!


You Will Need:

For the dough:

  • 375 ml water
  • 75 g margarine
  • 270 g flour
  • 5 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon (a little more if you really like it)

For the cream:


For the glaze:

  • 20 dag chocolate (for cooking)
  • some milk
  • some butter (about 50 g)

This will yield about 45 cakes.

How To Prepare:

The dough:

  1. Boil water and add margarine until it is completely melted. Put aside.
  2. Add flour and put the mixture back on the stove. Mix until the dough forms.
  3. Put the dough in a bowl. Add eggs and mix using an electric mixer.
  4. Add baking powder and cinnamon into the dough when it has cooled down.
  5. Cover your baking tray with baking paper.
  6. Using a teaspoon, take some dough and slide it onto the baking tray (it will be a bit thin but that's normal! Just don't leave it out too long before you put it in the oven because it may "spread out" a bit and then the cakes won't raise as much as they normall would).
  7. Bake for 20-25 minutes at 175°C.
Note: the cream has to be ready when you get the cakes out of the oven. If you don't fill them while they're still warm, they sort of shrink a bit.

The cream:

  1. Mix pudding and sugar and add orange juice. Mix and cook over a small flame until you get a nice thick mixture (this will take only a couple of minutes).
  2. Prepare the whipped cream (usually you would use the powdered mix and mix it with milk using an electric mixer). Add it to the cooled-down orange pudding.
  3. Fill your filling/icing syringe with the cream and fill your cakes.

The glaze:

  1. Melt the chocolate over steam.
  2. Add butter.
  3. Add milk until you get a glaze that is liquid enough so you can easily pour it over the cakes (or to the thickness that you most prefer).
  4. Use a spoon to pour the glaze over the cakes.
  5. Leave the cakes to cool down so the glaze can harden.

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