MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Torta Christina Pt 2
Categories: Cakes, Desserts, Citrus, Chocolate
Yield: 24 servings
DIRECTIONS CONTINUE
MASCARPONE CREAM: Slice the oranges and put them
together with sugar on the hot plate. Smash them while
cooking. It needs the liquid to boil away and have
sweet concentrate at the end. It takes about 20 minutes.
Filter the fruits and separate the juice. Let it cool.
Melt white chocolate in bain-marie. In big bowl put
mascarpone, melted chocolate and whiskey. Stir with
spatula. Add the orange coolie and stir again to achieve
homogeneity. Put in refrigerator.
PUTTING THE CAKE TOGETHER: Take big flat plate and ring
for cakes. Set the ring diameter in accordance with the
layer diameter. Cut the cakes into halves to get 4 equal
layers.
Start with the cake assembling. Put first layer in the
the mascarpone one. Place layer 2 and spread over 1/3
one. Put layer 3 and spread over again 1/3 of each
cream. Finish with layer 4. Do not spread the cream upto
the end of the cake as it will be distributed evenly
when pressing the cake. The last layer can be put upside
down so as to achieve perfectly smooth surface.
Melt chocolate in bain-marie at low temperature.
Stir constantly and when ready, withdraw from the hot
plate. Whip the cold cream to fluffy snow and mid-soft
peaks. Add it to the chocolate and mix with the spatula.
Cool the cream for at least 30 min in the fridge.
FINISH THE CAKE: Let cake "sleep" one night in the
fridge or at least 5-6 hours and prepare the top cream
right before serving. This will help layers soak well
with creams and all aromas to mingle in a perfect
harmony. Spread the cream on top with spatula.
Decorate with some extra orange peel and grated
chocolate.
RECIPE FROM: https://www.soofoodies.com
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... Televison: A medium - so called because it is neither rare nor well done.
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