Orange Rum Torte
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
FRENCH SPONGE LAYERS
- 6 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange rind
- 1 cup sifted cake flour
- 1⁄4 cup butter
-
ORANGE FILLING
- 6 tablespoons light rum
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 2 cups whipping cream
- 1⁄2 cup icing sugar
- 1⁄4 cup light rum
-
ORANGE BUTTER ICING
- 3 cups sifted icing sugar
- 1⁄3 cup soft butter
- 2 tablespoons grated orange rind
- 2 tablespoons orange juice (approx)
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.
- Recipes Only.
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RECIPE SUBMITTED BY
Olha7397
Canada