Chef's Recipe: Orange Cointreau Cake

You ought to be a great cook to make meals in a huff. And getting to learn tips from those who are trained at doling out multiple food items in a day can certainly make for an enriching experience. In our new series - Chef's Recipe - we ask chefs to share their favourite recipes. So yes, they not only simplify unbelievably tough recipes but also discuss the tricks to prepare the same in less time without sacrificing on the flavour. Read on.

Chef Santosh Reddy shares with us the method to prepare Orange Cointreau Cake.

INGREDIENTS

Cointreau Cremaux

Milk Full Cream: 1000 ml

Castor Sugar: 220 gm

Egg Yolk: 220 gm

Leaf Gelatin: 60 gm (melted)

Elle And Vire Cream: 1500 gm (whipped)

Cointreau (Orange Flavored Liquor): 200 ml

Orange Zest: 10 gm

Fresh Orange Juice: 500 ml

Vanilla Sponge: 4

German tree sponge:

Whole Eggs: 250 gm

Caster Sugar: 160 gm

Refined Flour: 120 gm

Cocoa Powder: 30 gm

Vanilla Essence: 5 ml

Finishing:

Cold Glaze: 150 gm (Mix the cold glaze and the color and keep ready)

Lemon Yellow Colour: 10 ml

METHOD

Cointreau Cremaux

Step 1: In a pastry tray, place butter paper and place cake rings on to it.

Step 2: Cut the vanilla sponge in to discs and keep ready.

Step 3: In a steel bowl keep ice ready.

Step 4: In a pot, boil milk and half the sugar.

Step 5: Mix half the sugar with the egg yolk and keep aside.

Step 6: When boiling take little boiling milk in to the egg yolk mix and mix

well and add it to the milk mix.

Step 7: Mix it well and cook the egg yolk well, and then add the melted gelatin to it.

Step 8: When the egg yolk is cooked transfer it to a different bowl and

place it on an ice bath, so that the egg stops cooking.

Step 9: When the mix is cold or reached to the room temperature mix in the orange zest and the cointreau to it.

Step 10: Lastly fold in the whipped cream and the cremaux is ready.

Step 11: Layer as directed.

German Tree Sponge

Step 1: Whisk the eggs to a ribbon consistency and then slowly add the sugar.

Step 2: When the sugar is mixed properly add the flour and divide the batter in to two.

Step 3: One is vanilla and the in the other fold the cocoa powder.

Step 4: Bake them alternated at 220°c, by overlapping each other.

Step 5: When ready use as directed.

Assembling

Step 1: Cut thin strips of German tree sponge and arrange it towards the ring as an inner circle.

Step 2: Place the vanilla sponge disc in the ring.

Step 3: Soak the sponge with orange juice and pour the cremaux mix till half of the ring and place another disc of vanilla sponge, and soak the sponge with orange juice again and fill the cremaux till the top of the ring.

Step 4: Orange cointreau cake is ready.

Finishing

Step 1: Place the cake on a cake stand and take the ring out slowly.

Step 2: Apply the glaze on top of the cake and finish as directed.