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Name: Triple Orange Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Cornstarch; 1/4 c Water; 4 tb Orange juice; 1 pn Salt; 4 Egg yolks; 1/4 c Orange liqueur; 1/3 c Sugar; 3 Sticks soft unsalted butter; 4 lg Eggs; 1/2 ts Finely grated orange zest; 2/3 c Sugar; 1 ts Pure orange extract; 1/2 c Cake flour; 1 ts Finely grated orange zest; 1/4 c Orange juice; 4 tb Orange liqueur; Toasted sliced almonds; 1/4 c Sugar

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INGREDIENTS

3 tb Cornstarch
1/4 c Water
4 tb Orange juice
1 pn Salt
4 Egg yolks
ORANGE LIQUEUR SYRUP
1/4 c Orange liqueur
1/3 c Sugar
3 Sticks soft unsalted butter
4 lg Eggs
1/2 ts Finely grated orange zest
2/3 c Sugar
1 ts Pure orange extract
1/2 c Cake flour
1 ts Finely grated orange zest
1/4 c Orange juice
ORANGE CREAM FILLING
ORANGE GENOISE
4 tb Orange liqueur
Toasted sliced almonds
1/4 c Sugar
FINISHING

Servings

INSTRUCTIONS

For the Genoise, whisk the eggs, sugar, salt, extract and zest in the bowl of an electric mixer. Place the bowl over a pan of gently simmering water and whisk until the mixture is luke-warm. Place on mixer with whip and beat until cold and increased in volume. Combine remaining ingredients and sift. Remove egg mixture from mixer and sift the starches in, folding with a rubber spatula, in 3 additions. Pour the batter into a buttered and parchment or waxed paper-lined 10 by 2-inch diameter pan. Bake at 350 degrees about 30 minutes. Unmold and cool on a rack. For the syrup, combine water and sugar in a small saucepan. Bring to a boil over low heat. Cool and add juice and liqueur. For the filling, combine all ingredients except butter in mixer bowl and whisk to mix. Place over a pan of simmering water and whisk constantly until hot and thickened, about 2 minutes. Whip by machine until cooled. Switch to paddle attachment and beat in butter. To assemble, divide cake into 3 horizontal layers, using a sharp serrated knife. Place one layer on a platter or cardboard and moisten with syrup. Spread with a third of the filling. Repeat with second layer, syrup and filling. Place last layer on and moisten with remaining syrup. Spread outside of cake smoothly with remaining filling. Adhere almonds all over outside of cake. Dust very lightly with confectioners sugar. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9080 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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Triple Orange Cake

3 tb Cornstarch
1/4 c Water
4 tb Orange juice
1 pn Salt
4 Egg yolks
 ORANGE LIQUEUR SYRUP
1/4 c Orange liqueur
1/3 c Sugar
3 Sticks soft unsalted butter
4 lg Eggs
1/2 ts Finely grated orange zest
2/3 c Sugar
1 ts Pure orange extract
1/2 c Cake flour
1 ts Finely grated orange zest
1/4 c Orange juice
 ORANGE CREAM FILLING
 ORANGE GENOISE
4 tb Orange liqueur
 Toasted sliced almonds
1/4 c Sugar
 FINISHING

For the Genoise, whisk the eggs, sugar, salt, extract and zest in the bowl  of an electric mixer. Place the bowl over a pan of gently simmering water  and whisk until the mixture is luke-warm. Place on mixer with whip and beat  until cold and increased in volume. Combine remaining ingredients and sift.  Remove egg mixture from mixer and sift the starches in, folding with a  rubber spatula, in 3 additions. Pour the batter into a buttered and  parchment or waxed paper-lined 10 by 2-inch diameter pan. Bake at 350  degrees about 30 minutes. Unmold and cool on a rack.    For the syrup, combine water and sugar in a small saucepan. Bring to a boil  over low heat. Cool and add juice and liqueur.    For the filling, combine all ingredients except butter in mixer bowl and  whisk to mix. Place over a pan of simmering water and whisk constantly  until hot and thickened, about 2 minutes. Whip by machine until cooled.  Switch to paddle attachment and beat in butter.    To assemble, divide cake into 3 horizontal layers, using a sharp serrated  knife. Place one layer on a platter or cardboard and moisten with syrup.  Spread with a third of the filling. Repeat with second layer, syrup and  filling. Place last layer on and moisten with remaining syrup. Spread  outside of cake smoothly with remaining filling. Adhere almonds all over  outside of cake. Dust very lightly with confectioners sugar.    Notes: Recipe courtesy of Nick Malgieri    Recipe by: Cooking Live Show #CL9080    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (2857g)
Recipe Makes: 1 Servings

Calories: 7560
Calories from Fat: 2434 (32%)

Amt Per Serving		% DV

	Total Fat 270.4g	361 %
	Saturated Fat 85.2g	426 %
	Monounsaturated Fat 117.7g
	Polyunsanturated Fat 43.3g
Cholesterol 10943mg		3367 %
Sodium 1671mg		58 %
Potassium 2803.8mg		74 %
Total Carbohydrate 997.4g		293 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 987.3g
Protein 242.9g		347 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7560

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