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Ingredientes
- 1 c. Pastry flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 2 x Egg yolk, beaten
- 1/2 c. Cool water
- 1 tsp Orange zest
- 3/4 c. Sugar
- 2 x Egg whites, beaten stiff
- 1 Tbsp. Orange juice
- 2 Tbsp. Sugar
- 3 x Egg yolks
- 1 c. Sugar
- 1/2 tsp Cream of tartar
- 1/2 c. Water
- 1/2 lb Unsalted butter
- 1/2 lb Vegetable shortening
- 1/2 lb Sweet chocolate
- 2 Tbsp. Instant coffee
- 2 Tbsp. Dark rum
- Â Â Healthy pinch of salt
Direcciones
- CAKE: Sift together the flour, salt and baking pwdr 3 times. Set aside.
- With an electric mixer, beat the egg yolks and 3/4 c. sugar for 5 min.
- Gradually beat in the flour. Beat the egg whites stiff. As they begin to create peaks, beat in the 2 tbsp. sugar. Fold gently into flour mix. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for 25 min. In a small pot, bring the orange juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mix. Let cold and unmold. Use chocolate butter creme recipe to fill between the layers and frost.
- CHOCLOLATE BUTTER CREME: Beat egg yolks till pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the warm (not boiling) syrup over the egg yolks, beating constantly; continue beating till thick and lukewarm. Gradually beat in the butter and shortening and beat till mix is completely smooth. Mix in the melted chocolate. Beat again.
