Ingredients
Orange Curd
- 240 ml (8.1 fl oz) orange juice
- 30 ml (1 fl oz) lime juice
- 5 g (0.18 oz) orange zest
- 4 egg yolks
- 125 g (4.4 oz) brown sugar
- 40 g (1.4 oz) butter
Chocolate Sponge Biscuit
- 5 eggs
- 125 g (4.4 oz) sugar
- 45 g (1.6 oz) flour
- 30 g (1.1 oz) cocoa
- 0.5 tsp baking powder
- 1 tsp vanilla extract
Meringue Layer
- 3 egg whites
- 140 g (4.9 oz) sugar
- 8 g (0.28 oz) cocoa
- 8 g (0.28 oz) cornstarch
- 1 tsp lime juice
- 25 g (0.88 oz) dark chocolate
Mascarpone Custard
- 250 g (8.8 oz) mascarpone
- 540 g (19.0 oz) cream (35%)
- fresh blackberries (to taste)
- 150 ml (5.1 fl oz) orange curd
Equipment
- Mixing Bowls
Essential for combining your ingredients, make sure they are dry and grease-free for optimal results.
- Whisk and Mixer
A hand whisk and an electric mixer will help achieve the perfect texture for each layer.
- Parchment Paper
Your best friend for non-stick baking!
- Baking Sheets
Use high-quality, heavy-duty sheets to ensure even baking.
- Culinary Ring
For precise cutting and assembling of your cake layers. 16 cm (6.3 inch) diameter recommended.
- Spatula
Perfect for smooth mixing and spreading.
Instructions
Step 1
1. Cut the butter into small cubes and place it in the freezer.
2. Pour the orange juice into a saucepan and boil it over medium heat, stirring occasionally, until reduced to 90 ml (3.05 fl oz). Add the lime juice and allow it to cool. A precise reduction will help intensify the flavors.
3. Prepare a double boiler by bringing water to a boil over medium heat. Ensure the water does not touch the bottom of the bowl to avoid cooking the eggs.
4. Mix the egg yolks and brown sugar in a heat-proof bowl and whip them on medium speed for about one minute. Gradually pour in the cooled orange juice.
5. Place the bowl over the double boiler and cook, stirring occasionally, until the curd thickens and coats the back of a spoon, around 20 minutes. Keep an eye on the consistency; it should be thick and creamy.
6. Add the orange zest a couple of minutes before the curd is ready and mix well.
7. Remove from heat and strain through a sieve into a tall glass.
8. Use an immersion blender to blend the curd, adding 2-3 pieces of chilled butter at a time until fully incorporated.
9. Transfer the curd into an airtight jar and store it in the refrigerator.
It's best to prepare the curd a day in advance to allow the flavors to meld.
Servings
Got guests? Serve each slice with a dollop of whipped cream and an extra drizzle of orange curd on the side for added flair. Don't forget the elegant dessert forks to elevate the experience! 🥄
This cake also shines at special events – think birthdays, anniversaries, or even a fancy brunch. Cut the cake in smaller pieces and prepare a dessert platter with other treats like macarons or mini cheesecakes to impress your guests. 🎉🍰
Whatever the occasion, this cake is bound to leave everyone asking for seconds. Keep it chilled until serving time to ensure the layers stay perfectly intact and the flavors reach their peak.
Variations
Gluten-Free Variation: Simply swap out the regular flour for gluten-free flour in the chocolate sponge and the meringue layers. Make sure your baking powder is gluten-free too. As always, double-check the labels to avoid any hidden gluten. 🥄
Vegan Variation: Replace the egg yolks in the orange curd with a mixture of cornstarch and water (1 tbsp of cornstarch + 3 tbsp water for each egg). Use a plant-based butter and a dairy-free mascarpone for the custard. Additionally, substitute the egg whites in the meringue with aquafaba (liquid from chickpeas), and in the sponge with an egg replacer. 🎂
With these simple swaps, everyone can enjoy a slice of this divine cake, no matter their dietary preferences!
Faq
- Why is my chocolate sponge not fluffy?
Make sure your egg whites are whipped to stiff peaks and gently fold them into the batter. Overmixing can deflate the air you’ve incorporated.
- How do I prevent my meringue from collapsing?
Ensure your mixing bowl is entirely grease-free, and add sugar gradually while whipping to stabilize the foam.
- Can I make components of the cake ahead of time?
Yes, the orange curd and meringue layers can be made a day in advance and stored in the fridge.
- How do I get a smooth mascarpone custard?
Start whipping the cream and mascarpone at a low speed and gradually increase to avoid any lumps.
- What’s the best way to assemble the cake layers evenly?
Use a culinary ring for cutting and assembling, ensuring each layer is level and uniform.
- Can I freeze the cake for later?
It’s best enjoyed fresh, but you can freeze individual slices wrapped in cling film and foil. Thaw in the fridge before serving.
