Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
700 grams butter, at room temperature, for the orange and yogurt sponge cake
500 grams refined sugar, for the orange and yogurt sponge cake
4 orange zest, for the orange and yogurt sponge cake
10 eggs, for the orange and yogurt sponge cake
4 teaspoons baking soda, for the orange and yogurt sponge cake
1 kilo flour, for the orange and yogurt sponge cake
400 milliliters natural yogurt, for the orange and yogurt sponge cake
3 packages Philadelphia® cream cheese, for the coverage of the sponge cake
150 grams powdered sugar, for the coverage of the sponge cake
300 grams butter, at room temperature, for the coverage of the sponge cake
1 ounce Grand Marnier, for the coverage of the sponge cake
900 milliliters cream, sweet, for chocolate filling
900 grams bittersweet chocolate, for the chocolate filling
1 ounce Grand Marnier, for the chocolate filling
90 milliliters honey, for the chocolate filling
1/2 cups Water, for the fondant
2 tablespoons gelatin, for the fondant
1 cup Maple syrup, for the fondant
2 tablespoons edible glycerin, for the fondant
2 teaspoons almond essence, for the fondant
2 kilos powdered sugar, for the fondant
vegetal color additives, and matizers
Preparation
Beat the butter with the sugar to which acme, add orange zest and the yolks 1 to 1 while continuing to beat. Then add the yogurt, sifted flour with the baking powder, and finally the whipped egg whites, wrapped around the nougat. Grease the mold and enarihinar, empty the mixture, bake at 200 ° C for 30 to 40 minutes.
Now ready, let cool, fill with ganache, cover with cheese butter and refrigerate for 30 minutes.
Color the blue fondant and extend it, cover the cake, smooth perfectly. Form the dolphins, corals, shells, fish and pebbles and place them on the cake and form the waves.
For the cream cheese cover: beat the cream cheese at room temperature with the butter and the sifted glass sugar and finally the big marnier. This is refrigerated. Prepare a day before.
For the chocolate ganache: place the cream on the fire with the honey, when it breaks a boil, put out the fire, add the chocolate, mix perfectly, when it is cold beat with a blender and the big marnier is added. Prepare a day before.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: