Orange Slices - Miele H 6000 BM Cookbook

Baking

Orange slices

Preparation time: 70–80 minutes
Serves 12
Dough ingredients
50 g butter
4 eggs
4 tbsp lukewarm water
120 g caster sugar
80 g self-raising flour
50 g cornflour
1/2 tsp baking powder
Zest of 1 orange
Sugar for sprinkling
Filling ingredients
200 ml double cream
250 g low fat quark
1 tsp vanilla sugar
80–90 g orange marmalade
20 ml orange liqueur (e.g. Grand
Marnier)
3 leaves of white gelatine
Garnish
2 oranges
100 ml double cream
1 tsp vanilla sugar
Lemon balm
Accessories
Baking parchment
Glass tray
Method
Melt the butter and allow to cool.
Separate the eggs. Beat the egg yolks
and sugar with 4 tbsp lukewarm water
until fluffy. Mix in the butter. Fold in the
flour, cornflour, baking powder and
orange zest. Then carefully fold in the
stiffly beaten egg whites. Spread the
mixture evenly onto the base of a glass
44
tray lined with baking parchment and
bake until golden. Sprinkle a clean tea
towel with sugar and turn the sponge
out onto it. Peel off the paper and leave
to cool. When it has cooled, cut it in
half.
Whip the cream until stiff. Mix the quark
with the vanilla sugar, marmalade and
liqueur. Prepare the gelatine according
to the instructions on the packaging.
Stir the gelatine into the quark mixture
and refrigerate. Fold in the cream as
soon as this mixture starts to set.
Spread the mixture over half of the
sponge base and place the other half
on top. Press the top down a little and
refrigerate for approx. 2 hours.
Peel the oranges, remove the pith and
halve and slice them. Beat the cream
and vanilla sugar until very stiff.
Carefully cut the cake into slices and
garnish each with cream, a slice of
orange and a sprig of lemon balm.
Recommended settings
Oven function: Conventional heat
Rapid heat-up: off
Temperature: 170–190 °C
Shelf level: 2
Duration: 18–23 minutes + pre-heating
Alternative settings
Oven function: Fan plus
Rapid heat-up: off
Temperature: 160–180 °C
Shelf level: 2
Duration: 20–25 minutes