Sponge Cake with Orange-Mint Soak and Meringues
Baking and Desserts • Yugoslavian
Description
Sponge cake with orange-mint soak and meringues
Ingredients
- Chicken Egg 5 pieces
- Wheat Flour 0 oz
- Potato protein 0 oz
- Butter 10 oz
- Whole egg 2 pieces
- Condensed Milk 5 oz
- Cocoa Powder 2 tablespoons
- Mint Water 1 teaspoon
- Orange juice concentrate 0 fl oz
- Sugar 5 oz
- Egg white 3 pieces
- Water 5 tablespoons
Step-by-Step Guide
Step 1
For the sponge, beat the egg whites until stiff peaks form, gradually adding the sugar while continuing to beat. Add the yolks one at a time without stopping the mixer. Sift the flour and starch into the egg mixture and gently fold. Bake the layers — I got 4 layers.
Step 2
Whisk the yolks with water, add the condensed milk, and heat over low heat, whisking constantly. Heat well, but do not boil. Cool down. Beat the butter until fluffy, gradually adding the yolk mixture. Sift in the cocoa, beat, and cool slightly.
Step 3
For the soak, you will need homemade mint infusion and juice from 1 orange.
Step 4
Soak the layers well, spread cream on top, and sprinkle with caramelized nuts (hazelnuts). Cover with the second layer, and so on. Coat the entire cake with cream and refrigerate for 1 hour.
Step 5
For the Italian meringue, beat the egg whites while simultaneously cooking a syrup from sugar and water. Cook until it reaches 250°F. Add citric acid, stir quickly. Pour the hot syrup into the egg whites in a thin stream while continuing to beat. Add citric acid again and beat on high speed until the mixture cools down (15–20 minutes).
Step 6
Color the meringues, decorate the cake to your liking and taste. Chill and enjoy.
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