Make the genoise: Preheat the oven to 350 degrees. Butter two 9-inch cake pans, line them with wax paper and butter and flour the paper, shaking out the excess. In a metal bowl set over simmering water combine the eggs and sugar and whisk the mixture until the sugar is dissolved. With an electric mixer beat the eggs at moderate speed for 8 to 10 minutes, or until the batter triples in volume and forms a ribbon when the beaters are lifted. Onto a piece of wax paper sift the flour and salt. Sift and fold the flour mixture, in batches, into the egg mixture until just combined. In a small bowl combine the orange peel, clarified butter and vanilla. Stir 1/4 of batter into butter mixture and fold butter mixture quickly into batter. Evenly divide batter between pans, spooning it into pans and hollowing center slightly. Rap pans on table to knock out any large air bubbles. Bake for 20 to 25 minutes, or until golden and cake tester inserted in center comes out clean. If top browns too quickly cover loosely with foil. Let rest in pan for 5 minutes, invert onto racks to cool completely. Make the whipped cream frosting: In a chilled bowl with chilled beaters whip cream to very soft peaks. Add the confectioners sugar, gelatin, heated until clear, and vanilla and beat the cream to firm peaks. Make sugar syrup: In a saucepan set over moderate heat combine sugar, water and liqueur. Simmer until clear. Cool. Split cake layers horizontally. Dab a round of cardboard with some of the cream. Cut each layer horizontally to make 4 layers. Arrange one half-layer, cut side up, on cardboard and brush with some of the sugar syrup. Cover with a layer of cream (about 1/4-inch thick), layer of berries and sprinkle with some toasted sliced almonds. Set second half layer, bottom side up, on cream, moisten top with sugar syrup and spread with cream. Top with berries and almonds and set third cake layer on cream, cut side up, moisten top with sugar syrup and spread with cream. Top with berries and almonds and set fourth cake layer, bottom side up, on cream. Spread cream on top and sides of cake, reserving some for decoration. Press toasted almonds around sides of cake and decorate top with rosettes and berries. Chill until ready to serve. Recipe by: TASTE SHOW #TS4818
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|Serving Size: 1 Serving (2535g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1343 (23%)|
|Amt Per Serving||% DV|
|Total Fat 149.2g||199 %|
|Saturated Fat 46.5g||233 %|
|Monounsaturated Fat 57.2g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 6345mg||1952 %|
|Sodium 2104.3mg||73 %|
|Potassium 2080mg||55 %|
|Total Carbohydrate 915.4g||269 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 914.4g|
|Protein 189g||270 %|
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Calories per serving: 5802
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