Orange Bossom Torte Recipe: Serves 24
9 eggs, separated : whites will not whip up if their is even a drop of yolk in them , must have clean beaters and use glass or stainless bowls.
1 cup sugar
1 TBSP lemon juice
1 1/2 cup flour
1 oz white chocolate, melted
1/2 cup melted butter ( let cool at room temp )
Orange marmelade
whip egg whites till soft peaks form , gradually add cup sugar , continue beating till stiff peaks form.
Beat egg yolks for 6 min on high till thick and lemony , add lemon juice. Fold yolks gently into whites.... Then fold flour into egg mixture , lastly fold in the melted butter and chocolate.
Pour batter into 2 - 9 inch greased and floured cake pans. ( do not grease sides of pan )
Bake at 325 for approximately 30 min. Let cool on racks and remove from pans. After fully cooled, slice horizontally in half to make 4 layers ( works best if they are fully chilled in the re-fridgerator). Spread each with thin layer of orange marmalade and layer with filling . Spread filling on top of cake if any is left.
Filling:
1-8oz pkg cream cheese
1/2 cup sour cream
1 cup butter, softened
1 tsp grated orange rind
1 cup powdered sugar
Frost:
1 1/2 cup whipping cream
1/4 cup powdered sugar ( optional )
1 tsp vanilla
Whip the whipping cream till soft peaks. Add 1/4 cup powdered sugar or to taste and 1 tsp vanilla. Continue whipping till peaks stand firm when you lift beaters. Frost cake and keep refridgerated. Does not need to be kept covered, the whipped cream seals it from the air. I just put plastic wrap on the exposed cut edges after serving. This cake can be made and layered in advance and even frozen, frost before serving . Stays good for days, when stored in fridge.
Garnish with orange slices
My all time best ever fool proof scratch cake . You could always change up the flavoring with Tay berry jam or Marion berry jam. Whatever strikes your fancy.... shaved dark chocolate and use a little cocoa in the filling and cake recipe. I haven't done that yet but it sounds good!
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