Orange Rum Torte

"Rum and orange juice and rind make a tantalizing flavour combination in this handsome dessert. Light sponge layers with Orange filling and Orange butter icing. If you intend to freeze, do not add garnish until serving time."
 
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Ready In:
50mins
Ingredients:
16
Serves:
12
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ingredients

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directions

  • FOR THE SPONGE LAYERS: Put UNBROKEN eggs in a bowl and cover with hot tap water, then let stand until water is lukewarm.
  • Drain and repeat once again. Don’t use boiling water-you are just warming the eggs, not cooking them.
  • Grease TWO 9 inch layer cake pans (or springform pans) and line bottoms with waxed or parchment paper.
  • Heat oven to 350°F.
  • Warm large mixer bowl with hot tap water.
  • Dry bowl, then break the warm eggs into bowl.
  • Add sugar and vanilla and beat at high speed until the mixture stands in peaks, about 20 minutes.
  • Melt butter and COOL to lukewarm.
  • Sprinkle 2 Tablespoons of the flour over the egg mixture and fold it in gently but quickly with a rubber scraper. Repeat until all the flour is added, then sprinkle the butter along with the grated orange rind, 1 teaspoon at a time over the batter, folding gently but quickly after each addition. Speed is important here.
  • Turn the batter into prepared pans and bake 25 to 30 minutes or until tops spring back when touched in the middle.
  • COOL 10 minutes, then loosen cakes carefully around the sides and turn out on racks to finish cooling. Peel off paper carefully while cake is still WARM.
  • Split each layer into 2 thin layers and sprinkle each layer with 1 1/2 Tablespoons rum.
  • FOR THE ORANGE FILLING, Soak gelatin in cold water 5 minutes and heat until gelatin is dissolved. Cool slightly. Whip cream and icing sugar in a well chilled bowl until beginning to thicken and continue beating while adding 1/4 cup rum and the gelatin mixture. Beat until stiff. Spread this mixture between the layers.
  • Chill for a few minutes.
  • FOR THE ORANGE BUTTER ICING, Combine all ingredients using enough orange juice to make an icing that is easy to spread.
  • Spread whole outside of torte with Orange Butter Icing and garnish top edge with more grated orange rind or orange sections if desired. Chill. Twelve servings.
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