Four layers, four times the pleasure. |
This is one of my fanciest and most delicious cakes. I’m taking it to a dinner party, where I have a hunch it will disappear very quickly! Note: You’ll need 8 hr. to make this delicious cake. While that amount of time may seem daunting, chill out! Much of this is refrigeration time. This four-layer party cake actually requires very little work. Read entire recipe before starting. Ingredient listing is presented in sections.
1 tsp. (5 mL) baking powder
½ tsp. (2.5 mL) baking soda
½ tsp. (2.5 mL) salt
½ c. (125 mL) cocoa powder
½ c. (125 mL) unsalted butter
1-⅔ c. (390 mL) granulated sugar
3 eggs
1 tsp. (5 mL) vanilla
1-⅓ c. (329 mL) water
¼ c. (60 mL) orange-flavored liqueur
(When Ron said my knife wasn’t sharp enough to do the job, I gritted my teeth and said: “I’ve been doing it this way, with this knife, for years!” Replied Ron: “Consider the coefficient of sliding friction.” “And what is that?” I asked, becoming testy. “It’s a measurement of the force required to move an object from a static position.” I let him use his $#@% sharp knife. The cake turned out perfectly. Men! Can’t live with em, can’t live without ’em!)
Peel away parchment paper, cooling completely on rack. Slice each cooled cake horizontally, making a total of four layers. Turn the layers cut-side up, sprinkling each with 1 tbsp. (15 mL) orange-flavored liqueur. Wrap and chill each of the four layers.
Dust greased pans with cocoa. Lay parchment in pans. |
Combine dry ingredients and set aside. |
Have eggs at room temperature. |
Mix sugar with creamed butter, adding eggs one at a time. |
Alternate dry and liquid ingredients. Pour into prepared pans. |
Peel parchment from cooled cakes. |
Split each layer horizontally in half. |
Drizzle 1 tbsp. (15 mL) orange liqueur over each layer of cake. |
2 tbsp. (30 mL) orange marmalade, as glaze
To Assemble the Torte:
Tip: Multi-layered cakes with frosting between each layer require a brief period of freezing before placing the next layer onto the frosting.
Place one layer of cake, cut-side up, on serving plate (or on foil-covered cardboard circle that will later sit on pedestal cake stand). Spoon ¼ of orange filling into centre of layer, spreading almost to edge of cake.
Assemble all ingredients before starting. |
Add powdered gelatin to granulated sugar. |
Combine with thawed orange juice concentrate. |
Have liqueur and orange zest ready ... No tippling! |
Press waxed paper orange solution; refrigerate. |
Add cooled orange solution to softly whipped cream. |
Fold in by hand. |
Use a quarter of orange-flavored cream for each layer. |
Repeat with each layer. |
Clean up oozing cream after mixture starts to set: As photo shows, I neglected to do that! Temporarily stabilize layers with long wooden skewer: Remove before cutting and serving cake. |
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