Zesty Citrus Orange Torte with Whipped Cream and Liqueur

Irresistible Orange Torte Recipe

Welcome to Love With Recipes, where we invite you to embark on a delightful culinary journey with this exquisite Orange Torte, a dessert that captures the vibrant essence of citrus and embodies the warmth of homemade goodness. With a cooking time of just 45 minutes and a preparation time that mirrors it, this torte is not only a feast for the eyes but also a celebration of flavor. Ideal for brunch or any special occasion, this cake will surely impress your guests and leave them craving more.

Ingredients

Nutritional Information (Per Serving)

Instructions

For the Orange Curd:

1. Begin by combining the lemon juice and cornstarch in a medium-sized saucepan, stirring until the cornstarch is fully dissolved.
2. Next, whisk in the butter, sugar, eggs, and egg yolk until the mixture becomes smooth and homogenous.
3. Place the saucepan over low heat, stirring continuously to ensure that the mixture thickens to a consistency resembling thin yogurt; this process will take approximately 15 to 20 minutes. Take care not to let the mixture come to a boil.
4. Once thickened, remove it from the heat and place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Allow the curd to cool to room temperature before refrigerating it overnight. If any butter separates from the curd, simply whisk it back together.

For the Cake:

1. Preheat your oven to 350°F (175°C) and position the rack in the center.
2. Prepare two 9-inch round cake pans by lining the bottoms with parchment paper.
3. In a large mixing bowl, combine the egg yolks, 3 tablespoons of sugar, liqueur, hot water, vanilla, orange zest, ground cardamom, and almond extract. Using a mixer, beat the mixture for about 8 minutes until it becomes light and fluffy.
4. In a separate bowl, beat the egg whites with clean beaters, adding a pinch of salt and cream of tartar. Whip until soft peaks form.
5. Gradually add the remaining 8 tablespoons of sugar to the egg whites, one tablespoon at a time, continuing to beat until the meringue is stiff and glossy.
6. Resift the all-purpose flour and cake flour together to ensure they are well aerated.
7. Gently fold 1/4 of the meringue mixture into the yolk mixture. Once incorporated, scrape the yolk mixture over the remaining meringue and sift 1/4 of the flour over the top, folding it in carefully. Repeat this process until all flour is fully incorporated, taking care not to deflate the mixture or leave any lumps.
8. Drizzle the melted butter over the batter and fold it in using just 3 to 4 strokes, ensuring that it is well combined.
9. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
10. Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched. Rotate the cakes halfway through baking for even cooking. Once baked, allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.

To Assemble the Torte:

1. Once the cakes are completely cooled, carefully loosen them from the pans and peel off the parchment paper. Flip them right side up.
2. Using a long, serrated knife, slice each cake in half horizontally to create four layers in total.
3. Place one layer, cut side up, on a serving platter. Sprinkle it with 1 tablespoon of liqueur and spread with 1/3 of the chilled orange curd.
4. Repeat the layering process two more times with the remaining layers and curd, finishing with the last layer, flat side up. Gently press the layers together to align them perfectly.
5. Wrap the entire cake in plastic wrap and refrigerate it overnight to allow the flavors to meld beautifully.

For the Whipped Cream:

1. The next day, whip the cream along with 2 tablespoons of icing sugar and 2 tablespoons of liqueur until stiff peaks form.
2. Reserve about 2/3 cup of this whipped cream for decorative piping.
3. Spread the remaining whipped cream evenly over the top and sides of the cake, creating a smooth finish.
4. Using a pastry bag fitted with a star tip, pipe the reserved whipped cream decoratively around the edges of the cake.

Garnish and Serve:

• For an elegant touch, you may garnish the torte with candied orange peel if desired.
• Allow the cake to come to room temperature before serving. This Orange Torte promises a refreshing burst of flavor with every bite, making it a perfect centerpiece for your dessert table.

Embrace the citrusy delight of this Orange Torte, and enjoy the process of creating a dish that is as pleasing to the palate as it is to the eye. Share it with friends and family, and watch it disappear in no time!