INGREDIENTS
- 1 cup orange juice
- 3 oranges segmented, peeled and deseeded
- 1 cup cream
- 3 1/2 tbsp powdered sugar
- 1 tbsp orange jam
- 1/2 gelatine
- 8-10 cherries (glaced, blanched or carred)
- METHOD
- Bake sponge cake with additions (orange essence and orange colour) .
- Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves.
- Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy. Do not overbeat.
- Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge.
- Save 8-10 segments of orange for topping. Spread remaining over the cream. Place other half cake on top.
- Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream.
- Pour gelatine in this boundary on the top. Allow to set in fridge.
- Decorate by arranged orange segment and cherries. Chill for 1/2 hour before serving.
