Cake
Description
Delicious baking for the whole family. The “Orange Soufflé” cake has many merits. You can make it in almost any season, since oranges are available year-round; it is easy and simple to prepare from the most basic ingredients, yet it looks fresh and festive. Be creative when decorating the cake—for example, you can add to both the soufflé and the orange jelly not only orange pieces but also fresh berries. Either way it will look beautiful and taste delicious. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place the cookies in the blender bowl and grind them into crumbs.
- 3
Step 3
Melt the butter.
- 4
Step 4
Pour the melted butter into the blender jug and blend with the crumbs.
- 5
Step 5
Prepare an 18 cm removable cake ring for assembling the cake. Cover the bottom of the ring with plastic wrap and place it on a sturdy surface. It is best to line the inside edge with an acetate strip. Spread the buttered crumbs, compact them firmly, and place in the freezer while you prepare the soufflé.
- 6
Step 6
Soak 10 grams of gelatin in 100 ml of water according to the package directions.
- 7
Step 7
Peel 2 oranges. Slice 1 orange into half wedges and cut the other orange into small segments.
- 8
Step 8
Whip chilled cream until light and fluffy, add confectioners’ sugar, and whip with the sugar.
- 9
Step 9
Add plain yoghurt to the cream; if you like, you can add vanillin (or orange flavouring). Add the gelatine mixture, warmed slightly in the microwave (10–15 seconds), and mix together.
- 10
Step 10
Add small orange segments to the soufflé.
- 11
Step 11
Remove the mould from the freezer. Along the rim at the crust base, place orange half-moons in a ring.
- 12
Step 12
Transfer the soufflé to the mold and refrigerate for 1 hour to set.
- 13
Step 13
Soak 10 grams of gelatin in 100 ml of water, in exactly the same way as for the soufflé. Squeeze juice from an orange or blend the orange pulp in a blender.
- 14
Step 14
Add the soft pieces of orange pulp left on the juicer strainer to the squeezed juice, add the slightly warmed gelatin mixture and sugar. Stir everything until smooth.
- 15
Step 15
Pour orange jelly over the top of the cake and refrigerate for 2 hours until fully set.
- 16
Step 16
Remove the cake from the assembly ring and enjoy a wonderful, refreshing dessert.
- 17
Step 17
The cake turned out very tasty and light. It’s also very beautiful. Surely no one would refuse a slice!