For the countertop:
200 g butter at room temperature + extra for greased tray
200 g brown sugar
The peel of an orange
50 g poppy seeds
300 g white wheat flour
2 teaspoons baking powder
1 pinch of salt
150 ml of milk
125 ml orange juice / orange juice
For chocolate ganache:
300 g white chocolate
250 ml cream (liquid cream)
150 ml orange juice / juice
100 ml brown sugar
Candied orange peel
Mix the butter with the sugar until you get a foam with the pear-shaped kitchen accessory Tefal MasterChef Gourmet aerated, then add the eggs, one at a time, mixing after each egg.
Add the poppy seeds and orange peel and mix for another minute. Separately, in a bowl mix the flour with the baking powder and salt, then pour them into the bowl of the Masterchef Gourmet robot.
We change the target with the mixing paddle and mix for a minute. Pour the milk and orange juice and mix for another minute. Grease the cake tin with butter, then pour the composition.
Bake for 1 hour in a preheated oven at 160 degrees (convection function)
After baking, take it out of the oven, leave it in the pan for 20 minutes in which I baked it, then take it out and let it cool completely on a cooling grill.
We put liquid cream in a small saucepan and put it on the fire - we take care that it does not reach the boiling point (we take it off the fire when we see steam on the surface of the pot).
Cut the chocolate into small pieces and add it over the hot cream so that the chocolate is completely covered - set aside for two minutes to melt the chocolate.
After two minutes, mix gently with a whisk until smooth
Cover the cream with cling film - put the foil directly in contact with the cream to avoid the formation of a crust, then put the pan in the fridge until the cream cools completely.
After complete cooling, transfer the cream to the bowl of the Masterchef Gourmet robot and mix evenly until you get a fluffy and airy cream.
Mix the sugar with the orange juice and put them on low heat until the sugar melts, then take the syrup off the heat and let it cool completely.
Cut the cake top into 3 sheets and divide the cream into 3 equal parts. syrup the first top, distribute the first part of the cream and a few pieces of candied orange (if using). We do the same with the next two countertops.
Distribute the 3rd part of the cream on the side walls of the cake, so as to obtain the semi-naked cake effect. Garnish with orange slices, orange leaves and glazed almonds.
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