Sponge cake with orange-mint impregnation and meringues
8 servings
120 minutes
The biscuit cake with orange-mint soak and meringues is a true masterpiece of Yugoslav cuisine, reflecting its delicacy and richness of flavors. Tender, airy layers soaked in refreshing orange-mint infusion create an exquisite balance of sweetness and freshness. The condensed milk-based cream with cocoa adds a rich chocolate hue to the dessert that harmonizes with caramelized nuts. The Italian meringue, light and airy, completes the composition adding elegance to the cake. This dessert not only delights the taste but also brings pleasure with its aesthetic appearance. Ideal for festive occasions, it can become the centerpiece of the holiday table, offering enjoyment and admiration to every guest.
1
For the sponge cake, beat the egg whites until stable foam forms, gradually adding sugar while continuing to beat. Add the yolks one by one without turning off the mixer. Sift flour and starch into the egg mixture and gently mix. Bake the layers — I ended up with 4 layers.
- Egg white: 3 pieces
- Sugar: 200 g
- Egg yolk: 2 pieces
- Wheat flour: 70 g
- Potato starch: 70 g
2
Whisk the yolks with water, add condensed milk, and heat over the fire, constantly whisking. Heat well but do not boil. Cool down. Whip the butter until fluffy, then add the yolk mixture in parts. Sift into cocoa, whisk, and cool slightly.
- Egg yolk: 2 pieces
- Water: 5 tablespoon
- Condensed milk: 200 g
- Butter: 250 g
- Cocoa powder: 2 tablespoons
3
For soaking, you will need homemade mint tincture and juice from 1 orange.
- Mint syrup: 1 teaspoon
- Orange juice: 30 ml
4
Soak the layers well, spread cream on top, and sprinkle with caramelized nuts (hazelnuts). Cover with the second layer and so on. Coat the entire cake with cream and refrigerate for 1 hour.
- Sugar: 200 g
- Butter: 250 g
- Egg white: 3 pieces
- Wheat flour: 70 g
- Potato starch: 70 g
- Cocoa powder: 2 tablespoons
- Condensed milk: 200 g
5
For Italian meringue, whip the egg whites while simultaneously boiling a syrup of sugar and water. Cook until 120 degrees. Add citric acid and stir quickly. Pour the hot syrup into the egg whites in a thin stream while continuing to whip. Add more citric acid and whip at high speed until the mixture cools (15-20 minutes).
- Egg white: 3 pieces
- Sugar: 200 g
- Water: 5 tablespoon
- Sugar: 200 g
6
Tint the meringues, decorate the cake to your liking and taste. Chill and enjoy.
- Sugar: 200 g