Orange Cakes

Ingredients for Orange Cakes

Instructions for Orange Cakes

To prepare the Orange Cakes recipe, please follow these instructions:

Sponge cake Mass:
It is best to stir the cake with a hand mill. Stir softened butter with sugar until it is white and foamy. Add one egg at a time. Stir the flour in the dough.

Mazarinmasse:
Also use this hand knife. Stir plenty and sugar well together. Get half of the butter and stir it out. Add one egg at a time. Be careful not to touch too much.

Sarah Bernhard:
Bring the cream to the boil. Add the chocolate with stirring. Add orange juice or concentrated juice. Put to the boil approx. a day.

Marzipan:
All ingredients for the marcipan are placed in a bowl and thoroughly stirred together so that it is completely assembled.

How to make apple pie:
Mix the sandpaste and mazarin pulp together and put it in a form (30x30) with baking paper at the bottom. Bag the bottom in a preheated oven at 160 degrees for 15-20 minutes. When the base is cold, make 10 round bottoms 6 centimeters in diameter 5 bottoms 5 centimeters in diameter. The 5 pcs. Cracked with a knife and used for low. Whip Sarah Bernhardt stiff and spray it on the bottom. Set to frost until it is firmly firm. Then come on the lid. Roll the marcipan into 2 millimeters thick (remember well with wheat or flour on the table so the marcipan will drop) and cut out 10 circles of 10 centimeters in diameter. The cakes are covered with the orange marcipan. Dip with chocolate at the bottom and decorate for taste.

The cakes must be cooked until serving.