Ingredients: |
Ingredients: Cake:
8 large eggs
1 1/2 cup sugar
1/3 cup fresh orange juice
1 cup cake flour
1 1/2 tps Cointreau
1/2 tsp vanilla
1/2 tsp cream of tartar
Frosting:
8 Tbsp butter, softened but not too warm
2 3/4 cup powered sugar
1/8 tsp salt
1 egg yoke
6 T Cointreau
Rose Scented Fruit:
1 1/2 cup water
1/2 cup sugar
1 cinnamon stick, broken in half
1 tsp rose water
4 oranges
2 cup seedless red grapes, halved
1 pint strawberries
1 pear, cored and sliced
fresh whipping cream
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Directions: |
Directions:Cake:
Preheat overn to 325º Grease and flour removable bottom and tube of pan. (DO NOT grease and flour sides of pan.)
Separate eggs into 2 large bowls. Beat yokes until thick and smooth. Beat in sugar slowly and continue mixing until batter is light yellow and smooth. Add orange juice and beat thoroughly. Sift cake flour. Fold flour into yoke mixture. Fold in Cointreau and vanilla. Set aside.
Add 1/4 tsp salt to egg whites. Beat until white and foamy. Add tartar and beat until egg whites make stiff peaks. (About 4 minutes or more). Fold egg whites slowly into yoke mixture. Spoon batter into prepared pan and bake on lower shelf 1 1/4 hour (75 minutes). Turn pan upside down and cool overnight or at least 6 hours. Cake will fall if it doesn't cool long enough while inverted.
Frosting:
In Mixer, beat butter and slat well, until butter is fluffy. Add powdered sugar, about 1/2 cup at a time, and beat well after each addition, until all sugar is incorporated. Add egg yolk and beat to combine. Slowly add Cointreau in a thin stream while beating with mixer.
Remove cake from pan: Loosen cake from pan using a long thin knife around the edges of the pan. Turn pan upside down again and very gently push down on removable bottom to nudge cake out of pan. Bush crumbs from edges, spread a thin layer of frosting on serving platter or cake stand and set on top of frosting. Frost cake and garnish with edible flowers, it desired.
Rose Scented Fruit:
Stir in water and sugar in medium sauce pan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant cup, about 10 minutes. Mix in rose water and cool.
Using small sharp knife, cut off peel and white pith from oranges. Working over a large bowl, cut between membranes to release segments into bowl. Add grapes, berries, and pear; toss to combine. Mix in syrup. cover and refrigerate. Can be prepared 2 hours ahead.
Serve on plates with small spoonful of rose-scented fruit on side. (Be sure to use a slotted spoon when serving fruit to keep liquid off dessert plates.) Top with a dollop of whip cream. |
This recipe for COINTREAU CAKE is from