Orange Torte – Recipe
I was searching for a new recipe to make it a very special project, and decided on an Orange Torte.
I was very excited about making this cake, because it is different from other ones, since it is layered with tangy custard like filling, rather than cake icing. The cake, the filling, and the icing, all have a common ingredient, which is orange juice and orange rind.
The whole cake has a refreshing, slightly tangy taste, which makes it stand out from the usual everyday cakes.
Since I made this cake with three layers of filling, plus icing on top and sides, it is quite fitting to call it a torte.
- 1-1/2 cups sugar
- 4 egg whites (set aside egg yolks)
- 1/2 cup butter, unsalted, softened
- 2-1/4 cups sifted all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbs. orange zest (grate the peel of one whole orange, set aside)
- 1/4 cup orange juice
- 3/4 cup cold water
- 1/2 cup granulated sugar
- 2 Tbs. cornstarch
- 1-1/2 tsp. orange zest
- 1/8 tsp. salt
- 3/4 cup orange juice
- 1/4 cup water
- 2 egg yolks, slightly beaten (use the ones set aside)
- 2 Tbs. butter
- 6 Tbs. unsalted butter, softened
- 4 cups confectioner's sugar, sifted
- 1 Tbs. orange zest
- Dash of salt
- 4-6 Tbs. orange juice
- In a large mixing bowl, cream the butter and sugar.
- Add orange zest.
- Sift together the flour, baking powder, baking soda, and salt.
- Set aside.
- Add the orange juice to the water.
- Set aside.
- Gradually add the flour mixture alternating with the water/juice mixture, to the creamed eggs and sugar.
- Keep on mixing until all is well incorporated.
- Beat the eggs whites to stiff peaks.
- Fold egg whites to the mixture.
- Preheat oven to 375 degrees F.
- Grease two 8-inch round cake pans, and dust lightly with flour.
- Divide batter in half, and fill both cake pans.
- Bake for 25 - 30 minutes, or until toothpick inserted in the middle of the cake, comes out clean.
- Remove from oven and cool for 5 minutes.
- Remove from cake pans, and cool completely on wire racks.
- Split horizontally each cake round to form 4 cake layers.
- Set aside until ready to layer the torte.
- In medium saucepan, combine sugar, cornstarch, orange zest and salt.
- Mix the water with orange juice and egg yolks.
- Gradually blend in orange juice/water/egg yolk mixture.
- Cook over medium heat, stirring constantly, to prevent sticking to the bottom of the pot, and forming lumps.
- The mixture will turn out thick and bubbly (resembling pudding).
- Remove from the heat.
- Add butter, and mix until melted.
- Cover, and keep in the fridge until ready to use.
- In a medium size mixing bowl, cream the butter.
- Add the confectioner's sugar, salt, orange zest and 4 Tbs. orange juice.
- Mix well.
- Add more orange juice as needed, so the frosting has a good spreading consistency.
- Place one of the bottom cake layers on a cake platter.
- Pipe frosting around the edge of the cake layer,to prevent the filling from spilling out. Spread 1/3-rd of the filling over the cake.
- Cover with a second cake layer.
- Repeat the process, with remaining cake layers and filling.
- Spread the cake frosting all over the top and sides of the cake.
- Decorate to your own style. I chose orange slices, mint leaves, and the remaining orange zest, for the finishing touches on my Orange Torte.
- Keep it refrigerated until ready to serve.
- Once the frosting sets, it is best to cover the cake with foil, to keep the frosting from drying out too much.
This torte holds up very well for several days, so you can make it ahead of time, and keep it refrigerated.