Orange Rum Torte

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon grated orange rind
• 1 cup sifted cake flour
• 1/4 cup butter
• 6 tablespoons light rum
• 2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 2 cups whipping cream
• 1/2 cup icing sugar
• 1/4 cup light rum
• 3 cups sifted icing sugar
• 1/3 cup soft butter
• 2 tablespoons grated orange rind
• 2 tablespoons orange juice (approx)

Recipe

• 1 for the sponge layers: put unbroken eggs in a bowl and cover with hot tap water, then let stand until water is lukewarm.
• 2 drain and repeat once again. don’t use boiling water-you are just warming the eggs, not cooking them.
• 3 grease two 9 inch layer cake pans (or springform pans) and line bottoms with waxed or parchment paper.
• 4 heat oven to 350°f.
• 5 warm large mixer bowl with hot tap water.
• 6 dry bowl, then break the warm eggs into bowl.
• 7 add sugar and vanilla and beat at high speed until the mixture stands in peaks, about 20 minutes.
• 8 melt butter and cool to lukewarm.
• 9 sprinkle 2 tablespoons of the flour over the egg mixture and fold it in gently but quickly with a rubber scraper. repeat until all the flour is added, then sprinkle the butter along with the grated orange rind, 1 teaspoon at a time over the batter, folding gently but quickly after each addition. speed is important here.
• 10 turn the batter into prepared pans and bake 25 to 30 minutes or until tops spring back when touched in the middle.
• 11 cool 10 minutes, then loosen cakes carefully around the sides and turn out on racks to finish cooling. peel off paper carefully while cake is still warm.
• 12 split each layer into 2 thin layers and sprinkle each layer with 1 1/2 tablespoons rum.
• 13 for the orange filling, soak gelatin in cold water 5 minutes and heat until gelatin is dissolved. cool slightly. whip cream and icing sugar in a well chilled bowl until beginning to thicken and continue beating while adding 1/4 cup rum and the gelatin mixture. beat until stiff. spread this mixture between the layers.
• 14 chill for a few minutes.
• 15 for the orange butter icing, combine all ingredients using enough orange juice to make an icing that is easy to spread.
• 16 spread whole outside of torte with orange butter icing and garnish top edge with more grated orange rind or orange sections if desired. chill. twelve servings.
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