Almond and Orange Cake or “Gateau” Recipe

Grand Marnier Syrup
½ cup of sugar
¼ cup of orange juice
¼ cup of Grand Marnier (orange liquor)

Orange Cream
½ cup of sugar
½ cup of water
4 egg yokes
250 grams of salt less butter
2 teaspoons of finely grated orange peel
¼ cup of orange juice
2 tablespoons of Grand Marnier
75 grams of almonds, toasted and in thin slices

Preparation

1. Whip together the eggs, sugar, juice, and grated orange peels until it creams.  Sift the flour, corn starch, baking powder and baking soda together. Lightly whip the sour cream and butter in a bowl to mix them. Mix the flour mixture and acidic cream alternating it with the egg mixture.
2. Divide this dough into 3 greased molds (23 cm diameter) and bake for 15-20 minutes or until certain their cooked.
3. Syrup: Five minutes before the dough finishes baking. Place the sugar, orange juice and Grand Marnier in a small pot and let it cook constantly stirring until the sugar dissolves.
4. Flip the bread over a wire grid and lightly pinch it with a bamboo twig, without piercing it. Pour the hot syrup in a small trickle over the breads and let them cool completely.
5. Orange Cream: In a small pot place the water and sugar to cook on a low flame and stir until the sugar dissolves. Stop cooking when the syrup reaches a very thick point. (115°C in the syrup thermometer) Lightly whip the egg yokes and then, continue whipping while you pour them into the syrup.  Keep whipping them for another 5 minutes or until they cream. In a different bowl whip the butter until it results light and creamy and then, little by little, mix with the egg yoke mixture; add the juice, orange peel and Grand Marnier.
6. Join the 3 breads with some orange cream and spread the rest of the cream on top and around the cake. Then press in the almonds on the sides.

10 servings