5,3 oz. butter or margarine
7 oz. sugar
1 egg
1 tablespoon vanilla sugar
12 oz. flour
3 level teaspoons of baking powder
7 oz. of fat milk
For the tin:
1/2 tablespoon of butter
2 tablespoons of corn flour
For the filling:
1 1/2 tablespoon of butter
3 tablespoons of candied orange peel
2,6 oz. flour sugar
2 – 3 tablespoon of quality cocoa or 1,8 oz. baking chocolate
1 egg yolk
For the glazing:
3,5 oz. baking chocolate
3 1/2 – 4 tablespoons of water
8,4 oz. flour sugar
Beat the butter and sugar for 10 – 12 minutes. Beat the egg and vanilla sugar and mix with the beaten butter and sugar. mix the flour and baking powder and add alternately with the fat milk in small doses. Pour the batter in a greased tin drizzled with corn flour and bake in a medium hot oven.
Make the filling by beating the butter, sugar and egg and add the cocoa or melted chocolate and finely chopped candied orange peel.
When the cake is cold cut it in three layers and spread the filling on the bottom and middle one, then put them together.
Make the glazing by melting the chocolate and mix it with the flour sugar and water to a smooth shiny mix then glaze the cake.
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