Tortel de naranja

Tortel de naranja

For 6 persons

  • 150 gr. flour
  • 150 gr. of sugar
  • 50 gr. butter
  • 20 gr. butter
  • 3 eggs
  • 3 oranges

For filling:

  • 200 gr. chocolate pastry
  • 100 gr. butter
  • 80 gr. of sugar
  • 2 eggs
  • 2 cui. cointreau soup
  • Grated rind of 1 / 2 orange
  • 1 mold missed by 20 cm. diameter
35 min. + 20 min. Refrigeration
40 min.
180 ° C. (th.6) / 400-425 ° F
180°C.(th.6)/400-425 °F

 


 

 

  1. Preheat oven to 180 ° C. (th.6). Butter the pan with 20 gr. butter. Press-Book 1 in orange juice. Grate the zest.
     
  2. Separate the white of egg yolks. In a saucepan, melt the remaining butter and let cool. Work the egg yolks and sugar. Add the zest and orange juice, then melted butter, flour and yeast. Mix until a dough is smooth.
    Beat the whites to snow farm. Incorporate them into the dough gently lifting upward. Pour into the pan and Bake for 35 to 40 minutes. Turn out on rack and let cool.
     
  3. Prepare filling. Separate the whites yellows. Melt chocolate in double boiler with butter. Remove from heat and add sugar, orange zest and egg yolks. Mix until the preparation is very smooth.
    Beat the egg whites to snow. Fold them gently in the chocolate preparation. Let harden in refrigerator. Meanwhile, wash the other two oranges and cut them into strips.
     
  4. Cut the cake into two in the sense of height. Dampen each hard liquor added a little water. Garnish with some of the chocolate preparation. Put the second drive it and coat with chocolate. Decorate with orange slices. Put in refrigerator at least 20 minutes.