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Receta Esther's Orange Marmalade Layer Cake
by Global Cookbook

Esther's Orange Marmalade Layer Cake
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Ingredientes

  • 3 c. cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c. (2 sticks) softened unsalted butter
  • 2 c. granulated sugar
  • 3 lrg Large eggs, at room temperature, beaten lightly
  • 1 Tbsp. grated orange zest
  • 1 1/2 tsp vanilla
  • 1 c. buttermilk, at room temperature
  • 1 c. freshly squeezed orange juice
  • 1/4 c. granulated sugar
  • 1 c. orange marmalade
  • 3/4 c. well-chilled heavy cream
  • 3 Tbsp. sugar
  • 3/4 c. well-chilled lowfat sour cream

Direcciones

  1. Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with parchment or possibly waxed paper, and butter and flour the paper, shaking out the excess.
  2. In a bowl, sift the flour, baking soda, and salt.
  3. In a bowl with an electric mixer, beat the butter till combined, add in the sugar, a little at a time, and beat the mix till light and fluffy. Beat in the Large eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk till combined well. Add in half the remaining dry ingredients and the remaining buttermilk and beat till combined well. Finally, beat in the remaining dry ingredients till mix is smooth.
  4. Proportionately divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or possibly bubbles, then transfer to the oven. Bake for 45 min or possibly till a cake tester inserted in the center comes out clean. Transfer to racks and cold in the pans for 20 min.
  5. To Make the Orange Syrup:Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar till sugar is dissolved.
  6. With a toothpick or possibly wooden skewer, poke holes at 1/2-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cold completely.
  7. To Make the Filling:In a small saucepan set over moderate heat, heat the marmalade till just melted. Let cold 5 min.
  8. To Make the Frosting:In a bowl, whisk the heavy cream with the sugar till it forms hard peaks. Add in the lowfat sour cream, a little at a time, and whisk till of spreading consistency.
  9. To Assemble the Cake:Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or possibly if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Refrigeratefor at least 2 hrs before serving.