CAKE RECIPE

Orange milk chocolate

Consisting of:

- chiffon sponge cake with orange zest, soaked in orange juice syrup;

- orange confit; cream cheese cream with milk chocolate.

For a form 18 cm:

Biscuit:

Eggs - 4 pcs.

Sugar - 270 g

Vanilla sugar - 10 g
Vegetable oil - 50 g

Milk-100 g

Flour - 260 g

Baking powder - 10 g

Zest of 1 orange

Boiling water-50 ml

Beat eggs with sugar and vanilla sugar until fluffy, light mass (5-10 minutes depending on the power of
the mixer).

Mix the milk with butter and orange zest, add to the eggs and mix gently with a whisk or spatula (not
with a mixer!).

Sift the flour, mix with baking powder, add to the main mass and gently mix with a silicone spatula using
folding movements.

Pour boiling water into the dough and mix well again.

Bake at 160-170 degrees for about 40-50 minutes. Wrap the finished biscuit with cling film and
refrigerate for 6-8 hours.

Confi:

Orange juice and pulp - 300 g (about 3 orange)

Sugar - 70 g Pectin (apple or citrus) - 6 g

Gelatin - 6 g Cold water - 30 g

Cut the pulp from the oranges, CLEANING FROM the films, and squeeze out the juice. Mix sugar with
pectin. Soak gelatin in cold water.

Pour JUICE AND PULP of orange into a saucepan, put on low heat. Immediately add sugar and pectin
with a rain with constant stirring. Bring the mass to a boil, boil for 1-2 minutes and remove from heat.

Heat gelatin with water until completely dissolved, add to the orange mass, mix. Cool to room
temperature.
Impregnation:

Orange juice - 80 g Sugar - 40 g

Boil juice with sugar, stir until sugar dissolves, cool.

Cream:

Milk chocolate - 150 g

Cream 33% - 150 g

Curd cheese - 400 g

Powdered sugar - 50 g

Heat the cream until very hot, but do not boil, pour over the chocolate. Stir and beat with a blender until
smooth. Refrigerate for at least 4 hours.

Combine cold curd cheese, icing sugar and chocolate with cream in one bowl and beat until dense fluffy
mass.

Cut the biscuit into 4 cakes.

Confit should be at room temperature at the time of assembly.

We collect the cake in a ring wrapped in acetate film.

Impregnation cake - cream (about 180 g), cream rim (about 70 g) - confit (about 120 g) - cover with a
biscuit on top and repeat all steps two more times.

Cover the cake with cling film and refrigerate for at least 8 hours.

For leveling, I used butter cream (140 g butter, 140 g powdered sugar, 400 g curd cheese).