Walnut and orange gateau
Source of Recipe
australian women's weekly
List of Ingredients
Orange cake
1 packet sponge cake mix
2 teaspoons grated orange rind
� cup fresh orange juice
Walnut meringue cakes
1� cups (125g) walnuts
2 egg whites
� cup castor sugar
2 tablespoons plain flour, sifted
Orange custard cream
4 egg yolks
� cup castor sugar
� cup cornflour
2 teaspoons grated orange rind
500ml (2 cups) milk
300ml thickened cream, whipped
1 tablespoon Grand Marnier
2 tablespoons icing sugar, sifted
Grand Marnier Cream
300ml thickened cream
1 tablespoon Grand Marnier
2 tablespoons icing sugar, sifted
Recipe
Orange Cake: Make sponge cake according to instructions on packet but replace� p water with the� cup of orange juice and add orange rind. Pour into 2 greased 20cm sandwich tins, bake at 180�C for 20 minutes. Turn onto wire rack to cool. When cold, split one cake in half horizontally, freeze other cake for another use. Cover base of a 20cm springform pan with large piece of plastic food wrap. Place half of cake over plastic on base, crust side down. Pull plastic over cake, assemble side of springform pan around edge, clip into place, spread plastic out to line side of pan. Spread 1/3 (about 1 cup) of the Orange Custard Cream over cake, top with 1 Walnut Meringue layer, crusty side up. Spread with another 1/3 of the Orange Custard Cream., top with second layer of cake, crusty side down. Spread with remaining Orange Custard Cream, top with remaining Walnut Meringue layer. Cover with edges of plastic food wrap, refrigerate overnight. Release sides of pan, remove cake, pull plastic food wrap away from sides; invert cake onto serving plate. Remove base of pan and plastic. Spread top and side of cake with Grand Marnier Cream; decorate with orange segments and walnuts, if desired.
Walnut Meringue Cakes: Grind walnuts finely in blender or processor. Beat egg whites until soft peaks form, add sugar gradually, beat until dissolved, fold in combined walnuts and flour. Spread meringue mixture over 2 greased and floured bases of 20cm springform pans. If only one base is available, bake one first, then the other. Bake meringues at 160�C for 20 minutes, cool on base 5 minutes, loosen with spatula, turn onto foil-covered wire rack; cool.
Orange Custard Cream: Beat egg yolks and sugar in small bowl with electric mixer until pale and thick, beat in cornflour and orange rind, then gradually add milk, beat until smooth. Pour mixture into pan, stir constantly over heat until mixture boils and thickens. Cool to lukewarm, fold in cream, Grand Marnier and icing sugar.
Grand Marnier Cream: Whip combined cream, Grand Marnier and icing sugar until soft peaks form.
Note: This recipe is not suitable to freeze or microwave.
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