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Blood Orange Honey Drops on the Cake

Blood Orange Honey Drops on the Cake

solo-dolce
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Prep Time 30 mins
Cook Time 45 mins
Additional Time 2 hrs
Total Time 3 hrs 15 mins
Course Cakes and Pies
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 200 g almond paste 7 oz

Short-Crust Pastry

  • 360 g flour 12.7 oz
  • 200 g butter 7 oz
  • 130 g sugar 4.6 oz
  • 4 yolks
  • grate zest lemon
  • 1 pinch of salt

Pastry Cream - Crema Pasticcera

  • 5 egg yolks
  • 500 ml milk 2 cups
  • 125 g sugar 4.4 oz
  • 45 g corn starch 3 tbsp
  • 1 vanilla bean
  • 2 tbsp squeeze blood orange juice
  • blood orange peel
  • blood orange pulp

Instructions
 

  • Short-Crust Pastry
  • Put the flour in a bowl, add the butter, the sugar, and the grated rind, and the salt.
  • With your hands work the ingredients until it looks like fine bread crumbs.
  • Add the egg yolks and quickly mix all ingredients to obtain a homogeneous mixture, forming a smooth paste.
  • Then wrap it in a plastic film and let it rest for at least 2 hours in the refrigerator.
  • Pastry Cream
  • Put the milk with the scraped vanilla pod, and blood orange peel in a small saucepan, and bring it to a boil.
  • Remove the pan from the stove and filter the milk.
  • Separately,in a bowl pour the egg yolks, the vanilla caviar, sugar, the juice, and the orange pulp.
  • Whisk vigorously until completely combined.
  • When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.
  • Pour the hot milk into the mixture of egg yolks, sugar, and rice starch.
  • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking  should stop when it reaches just 67°C (152.6°F).
  • Remove the cream from the stove as soon as it starts to thicken.
  • Cool it quickly by pouring it into a cold pan and continue to stir with a whisk bringing it to a temperature below 50°C (122°F), this allows it to maintain the consistency of the cream intact.
  • Assembling
  • Remove the pastry from the fridge, work it with a rolling pin to form a 1/2 cm (0.2inch) thick disk to line the greased and floured baking pan (8 inches).
  • Cut the excess of short crust with a knife.
  • Prick the dough with the tines of a fork without piercing it all the way.
  • Pour in the cream pastry and level it with the help of a spoon
  • Bake it in your preheat oven at 168°C ( 335°F) for 45 minutes.
  • In the meantime, flatten the almond paste to the same thickness as the short pastry, cut a disk of the same diameter as the pan.
  • 5 minutes before the end of baking add the almond paste disk over the pastry cream and complete the baking.
  • Remove the cake from the oven letting it cool completely.
  • Sprinkle the top of the cake with powdered sugar and decorate it with drops of honey flavored blood oranges and with some blood orange slices.

Notes

ENJOY!
Keyword baking, blood orange cake
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