Monday, February 8, 2010

True orange genoise.... Kinda

This week's cake for the heavenly cake place blog is the true orange genoise cake.... which consists of a genoise cake brushed with orange syrup, with orange curd between the two layers and frosted with a chocolate ganache.... sadly I only managed to do the orange curd part.... because it took me 2 hours to just do the orange curd!!! After completing the orange curd I was just too tired to bake a cake and make ganache... oh, and I ran out of real butter and thought.... there is no way that I could do 'clarified butter' (for the genoise) without actual butter!!  So... I did the unthinkable and whipped out the trusty cake mix, and sandwiched it between the White Wings Madeira cake. I have to say, while the curd is nice it was definitely not worth the 2 horus I put into squeezing and straining 5 oranges, reducing it to just 100 g and then mix in butter, sugar and yolks, do a second round of straining......


I think I put in too much orange zest so the marmalade was a bit too bitter... :(

Just rating the orange curd part....


Scale of difficulty ★★★☆ (too time consuming!!!)
Yummy-ness ★★★☆       (nice, but not OMG this is awesome!!)

8 comments:

Monica said...

Eleine.. I have to agree with you there, Love the results but way time consuming, that is why Tom (the boyfriend) will have to be doing A LOT of begging to get his cake again. :)

Vicki said...

I accidently discovered a trick to making curd quicker. Having two pots going at once, yes really!, the curd in the larger pan cooked faster. I realized the larger circumference allowed more contact with heat. It took more attention to watch for the steam though.

Mendy said...

ב''ה

The first time I made curd it also took me 2 or 3 hours. I now have it down to about 1/2 hour just from practice and realizing I was a bit to ocd about the low low flame and the bubbles.

faithy, the baker said...

Dont' be disheartened, i agree with Mendy on that point that with practice it will be easier and faster too.

BTW, shhh..between you and me, i cheated..i used the sunkist orange juice from the bottle! LOL!

Hanaâ said...

Wow, 2 hours. That is a long time. The curd has a lovely color though. Mine was more yellow-ish. Sorry it wasn't an OMG experience for you.

Nicola said...

A good substitute for the clarified butter is ghee (which is exactly what ghee is). But you can't make beurre noisette from ghee since there are no milk solids to get brown!

Best of luck in the next weeks. I think it is easier to bake without looking at a clock or to a deadline - especially with the more involved cakes. This week should be a breeze and almost as easy as the White Wings Madeira cake mix.

Elaine said...

aw... thanks for the encouragement guys :)

ButterYum said...

Thanks for giving us your honest opinion of the curd.

:)
ButterYum