Gateau a L'orange
- Ready In:
- 24hrs 50mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 2 (1/4 ounce) envelopes plain gelatin
- 1⁄4 cup cold water
- 1 1⁄4 cups fresh orange juice
- 2 tablespoons fresh lemon juice
- 4 eggs
- 1 1⁄2 cups superfine sugar
- 1⁄2 teaspoon salt
- 3 tablespoons grated orange rind (no pith)
- 1 cup whipping cream
- 1 angel food cake
- 1 (7 ounce) can mandarin oranges, soaked in
- apricot brandy
- 1 cup slivered almonds, lightly toasted
directions
- Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
- Set aside.
- In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
- Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
- Add the gelatin and stir until disolved.
- Set aside to cool.
- Beat 4 egg whites with 1/2 cup sugar until stiff.
- Set aside.
- Whip 1 cup whipping cream until firm.
- When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
- Fold in the egg whites and then the whipped cream.
- In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
- Press down. It may be necessary to plate on top to keep it compressed.
- Let set completely in the refrigerator.
- Unmold on a cake plate.
- Garnish with the madarin oranges and slivered almonds.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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