Creme D'Orange (Orange-Butter Filling)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 Tbsp. unsalted butter1 2/3 cups granulated sugar2 eggs2 egg yolksGrated rind of 1 orange1/4 cup strained orange juice1 Tbsp. orange liqueur2/3 cups apricot preserves1 cup pulverized almonds
Place the butter, sugar, eggs, egg yolks, orange rind, orange juice and orange liqueur in a saucepan and beat with a wire whisk over low heat (or not-quite simmering water) until mixture thickens like honey. When it is cooking properly, the bubbles that first appear on its surface as it is heated will begin to subside, and if you look closely you will see a little whiff of steam rise; it will not be too hot for your finger. You must heat it enough to thicken, but overheating will scramble the egg yolks. Set saucepan in a pan of cold water and beat for 3-4 minutes until filling is cool. (It may be be refrigerated for 10 days or frozen).
To fill the cake, cut a tiny vertical wedge up the edge; this will guide you in re-forming it later. Slice the cake in half horizontally. Using a spatula, spread enough orange-butter filling on the lower layer of the cake to make a 1/8" coating. Then replace the top layer, carefully lining up the wedge. Microwave the apricot preserves for a few minutes until melted. Brush off cake crumbs and paint the cake with the glaze. When it has set slightly, brush almonds against the sides of the cake. (Not more that 1/4 of them will adhere, but you need a lot of them for easier manipulation). Set the cake on a platter and enjoy the oohs and ahhs of your impressed family and friends!
Number of Servings: 16
Recipe submitted by SparkPeople user PMGOHIO.
To fill the cake, cut a tiny vertical wedge up the edge; this will guide you in re-forming it later. Slice the cake in half horizontally. Using a spatula, spread enough orange-butter filling on the lower layer of the cake to make a 1/8" coating. Then replace the top layer, carefully lining up the wedge. Microwave the apricot preserves for a few minutes until melted. Brush off cake crumbs and paint the cake with the glaze. When it has set slightly, brush almonds against the sides of the cake. (Not more that 1/4 of them will adhere, but you need a lot of them for easier manipulation). Set the cake on a platter and enjoy the oohs and ahhs of your impressed family and friends!
Number of Servings: 16
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 7.0 g
- Cholesterol: 63.9 mg
- Sodium: 9.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
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