Glazed Orange Bavarian Cake Recipes

Steps:

• Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired.

Steps:

• Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

Steps:

• Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
• Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
• In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
• When cool, prepare the glaze. Place the confectioners' sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.

Steps:

• Glaze the orange slices:.
• Bring the sugar and water to a boil in a large pot.
• Add orange slices, lower the heat and simmer for 2.5 hours.
• Remove from heat.
• Let cool in syrup overnight.
• Make the Cake:.
• Preheat overn to 350 degrees.
• Butter and flour a 10-inch springform pan.
• Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
• Gradually fold in the flour.
• Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
• Spoon the batter evenly into the prepared cake pan.
• Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
• Cool on a wire rack.
• Run a knife around teh edge of the pan to release the cake.
• Remove the sides and the bottom of the pan.
• Trim any crips edges and slice the cake horzontally into 3 thin layers.
• Orange Bavarian Cream:.
• In a medium saucepan, heat the milk to simmering.
• In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
• Gradually beat in the hot milk.
• Stir in the softened gelatin.
• Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
• Stir in the vanilla and Cointreau.
• Place the saucepan over a bowl of rice and stir until the mixture of mounds.
• In a bowl, softly whip the cream with the remaining tbsp of sugar.
• Carefully fold it into the chillled Bavarian mixture.
• Assemble:.
• Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
• Drain the orange slices and reserve the syrup.
• Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
• Finely chop the remaining oranges and fold into the Bavarian Cream.
• Spoon 1/3 of the Bavarian Cream over the oranges.
• Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
• Repeat twice wtih the remaining cream and layers.
• Cover with plastic wrap.
• Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
• Refrigerate for at least 4 hours.
• To Serve:.
• Remove the weighted pan and plastic wrap.
• Invert the cake onto a serving platter.
• Remove the sides and bottom of the pan and peel off the plastic wrap.
• Slice with a very sharp knife.

Steps:

• Mix the milk, sugar, salt, egg yolks flour and vanilla.
• Cook custard on medium heat, stirring to avoid scorching.
• In separate container dissolve the gelatin in the warm water.
• Add to custard mixture while custard is still hot.
• Let mixture cool.
• Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
• Beat egg whites until stiff.
• Fold into custard.
• Add the crushed pineapple and 1/4 cup coconut.
• Break a large Angel Food Cake into quarter=sized pieces.
• Line a pan (I use 9x13 Pyrex) with half of the cake piece.
• Pour half the custard mixture over cake pieces.
• Repeat using rest of cake and custard.
• Refrigerate at least 4 hours, best if overnight.
• Just before serving, spread remaining 1/2 pint whipped cream on top.
• For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
• Sprinkle with remaining 1/4 cup coconut flakes.
• Serve in 3-4 inch squares.
• Refrigerate any unused servings- if there are any leftovers!

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
• Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.