Creme D'Orange (Orange-Butter Filling)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Creme D'Orange (Orange-Butter Filling) calories by ingredient
Introduction
Julia Child recommends using this for the Orange Spongecake as a filling. I am using half the recipe for the filling - it is plenty! Can also be used as a filling for tartlets or cookies. If you add 1 stick of softened butter to 1 cup of icing, it will make a butter cream icing. Not exactly a diet food, though! Julia Child recommends using this for the Orange Spongecake as a filling. I am using half the recipe for the filling - it is plenty! Can also be used as a filling for tartlets or cookies. If you add 1 stick of softened butter to 1 cup of icing, it will make a butter cream icing. Not exactly a diet food, though!Number of Servings: 16
Ingredients
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6 Tbsp. unsalted butter
1 2/3 cups granulated sugar
2 eggs
2 egg yolks
Grated rind of 1 orange
1/4 cup strained orange juice
1 Tbsp. orange liqueur
2/3 cups apricot preserves
1 cup pulverized almonds
Directions
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.