Ingredients:
• 1 Orange sponge cake
• 1 cup Orange juice
• 3 oranges, segmented, peeled and deseeded
• 1 cup Cream
• 3.5 tbsp powdered Sugar
• 1 tbsp Orange jam
• 1/2 gelatine
• 8-10 Cherries (glaced or blanched)
Method:
- Bake sponge cake with additions (orange essence and orange colour) .
- Mix 1/2 tbsp sugar in the orange juice.
- Cut cake into two horizontal halves. Soak them by sprinkling half the juice.
- Whip remaining sugar and cream till light and fluffy. Do not over beat.
- 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.
Recipe courtesy of Saroj Kering