Christmas cake with orange and caramel

Christmas cake with orange and caramel


Caramel cream

Ingrédients pate untreated oranges for 20cl
of juice
baking powder bag 
melted butter
200g sugar
liquid cream
dessert spoonful of
salt flower

Ingrédients creme caramel

Chocolate coating

Ingrédients glacage 100g Villars dark chocolate
icing sugar
softened butter

Preparation pate

1. Preheat the oven 6/7 (180 ° C).

2. Melt the butter in the microwave without coloring.

3. Cover the baking pan or rectangular low-rise with baking paper.

4. Wash the oranges, squeeze them to make 20cl juice, peel the zest and continue to mix.

5. In a bowl, mix the juice, orange pulp and zest with the sugar.

6. Mix the eggs and add them to the above mixture and then add the flour with de baking powder.

7. Add the melted butter. The mixture should be smooth.

8. Pour this mixture, liquid in the jacketed mold.

9. Bake at 180 ° C for 30 minutes. Watch the color, it must be a pretty orange color.

10. Right out of the oven, wrap the cake in a damp cloth so that it takes the form of a jelly roll. Let stand.

Caramel cream

preparation creme chocolat

1. Melt without stirring the sugar in a saucepan over low heat for a caramel amber.

2. Heat gently and pour the cream in a thin stream while stirring.

3. Simmer a few minutes depending on the consistency you want.

4. If the caramel hardens, continue mixing on low heat so that the mixture is smooth.

5. When the caramel has the proper consistency, keep into a pan to cool.

6. Let cool, then add the salt. Mix.

7. Spread the inside of the biscuit roll with this cream.

8. Roll back the cookie and chill for two hours until the cream is consistent.

Chocolate coating

Preparation caramel

1. Melt the chocolate over low heat.

2. Add the icing sugar gradually and stir until the mixture is smooth (no lumps).

3. Add the softened butter and stir to obtain a smooth cream.

4. Cover the entire log with this cream.

5. Decorate the log with icing sugar, with a baking pen and garnish with Christmas decorations.

6. Refrigerate for three hours, until the chocolate is set.


Recipe done in partnership with C. Monziols

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