Burnt-orange Meringue Cake Recipe

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Burnt-orange Meringue Cake
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Ingredients
21
Count
Nutrition
1623
Calories
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Ingredients:

  • time depends whether you're in daunting mood of baking despair, or suzzie home maker just jubilant to have the apron around your hips.
  • almond meringue layers
  • 1 3/4 cup. whole almonds
  • 3/4 cup. sugar
  • 2 tbsp. cornstarch
  • 1 cup. egg whites
  • 1 pinch salt
  • 1/2 cup. sugar
  • 1/2 tsp. almond extract
  • 1/2 tsp. lemon juice
  • 1 cup. milk
  • 2 tbsp. grated orange zest
  • 1 1/2 cup. unsalted butter
  • 1 envelope gelatin

Directions:

  1. Preheat oven to 350F.
  2. For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch.
  3. Reduce oven to 300F.
  4. Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak.
  5. Fold in extracts and toasted almond mixture.
  6. Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks.
  7. Bake at 300F about 30 minutes, until crisp but not completely dry.
  8. Cool layers on pans.
  9. FOR THE FILLING,
  10. Place the sugar and lemon juice in a saucepan and stir well to combine.
  11. Place on medium heat and stir occasionally until the sugar melts and caramelizes.
  12. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool.
  13. Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth.
  14. FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with 1/4 of the filling.
  15. Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1623.33 Kcal (6797 kJ)
Calories from fat 1063.3 Kcal
% Daily Value*
Total Fat 118.14g 182%
Cholesterol 347.92mg 116%
Sodium 329.02mg 14%
Potassium 983.78mg 21%
Total Carbs 118.14g 39%
Sugars 94.23g 377%
Dietary Fiber 10.29g 41%
Protein 36.23g 72%
Vitamin C 51mg 85%
Vitamin A 0.9mg 28%
Iron 3.4mg 19%
Calcium 358.3mg 36%
Amount Per 100 g
Calories 292.09 Kcal (1223 kJ)
Calories from fat 191.32 Kcal
% Daily Value*
Total Fat 21.26g 182%
Cholesterol 62.6mg 116%
Sodium 59.2mg 14%
Potassium 177.01mg 21%
Total Carbs 21.26g 39%
Sugars 16.96g 377%
Dietary Fiber 1.85g 41%
Protein 6.52g 72%
Vitamin C 9.2mg 85%
Vitamin A 0.2mg 28%
Iron 0.6mg 19%
Calcium 64.5mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.5
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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