[Honey mum Orange Cake] 🌻Scented honey mum cream and orange Cake🍊 (4k video)

#orange cake #chamomile cake #honey cake
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My close friend's birthday is approaching, so I wanted to present a cake with my heart. She is a very beautiful person who reminds me of a daisy flower, and I thought a lot about which cake would fit her image. So, I added honey chrysanthemum tea to make cream with a good scent, and while thinking about what kind of cake would go well with cream, I thought orange cake would go well, so I made a cake by combining the two. It was so good to eat the cake and hear what kind of flavor it smells so good.
It is a time-consuming cake, but it has a very luxurious taste. make it once
Please enjoy watching, please like and subscribe~ ❤️❤️❤️
Ingredients -
[Orange Cake] Yolk 60g, salt 1g, egg white 90g, sugar 70g, cake flour 80g, cornstarch 10g, grapeseed oil 30g, one and a half orange (30g boiled orange juice), 2-3 drops of vanilla extract, syrup (50g water) , sugar 50g)
[Orange Marmalade] Use 2 oranges (medium, 180~190g) (15g orange peel, 150g orange flesh, 100g sugar)
[Honey Chrysanthemum Ganache Chantilly Cream] 3 bags of honey chrysanthemum tea, heavy cream a 60g, milk 60g, white chocolate 60g, heavy cream b 450g, sugar 25g
*Preparation:
Grind orange peel
After sieving the juice, heat it in a pot and boil it to use 30g
[Orange Cake]
1. Add salt and vanilla extract to egg yolk and mix.
2. In another bowl, add boiled orange juice, orange peel, and grapeseed oil and mix until fine bubbles are formed.
3. Add egg white and sugar to make meringue
4. Put the egg mixture into the meringue and mix with a whipper
5. Sift cake flour and cornstarch (mix from bottom to top, and turn the spatula upside down to mix until no powder is visible)
6. Mix a part of the batter with the orange mixture of step 2 and mix it with the batter of step 5 (mix by turning the spatula over)
7. Pour into pan and remove air bubbles
8. Bake in an oven preheated to 170 degrees for 30 minutes, then remove from the mold immediately
9. Turn over and cool, then cut into 4 pieces at 1cm heigt
[Orange Marmalade]
1. Cut off the peel of the orange with a knife, scrape off the white part, and then cut it into pieces less than 2mm thick.
2. Apply only the orange flesh
3. Put the orange peel and cold water in a pan and boil it. When it boils, discard the water and fill it with cold water again (remove the bitterness of the orange).
4. Add orange flesh and sugar to the blanched orange peel, heat over low heat and simmer until moisture is self-contained.
[Honey Chrysanthemum Ganache Cream]
1. Put honey chrysanthemum tea, fresh cream a, and milk in a pan and bring to a boil. Cover with a lid and let the flavor brew for 1 hour.
2. Heat 1 again and mix with white chocolate to make ganache
3. Add whipped cream b little by little, mix well, add sugar and emulsify with a blender, then cover and rest in the refrigerator for at least 12 hours
4. Whip gently on medium speed before use
[Combination]
1. Apply syrup on one side of the cake and spread orange marmalade thinly.
2. Spread the Chrysanthemum Ganache Chantilly Cream evenly
3. Use tip #481 in the shape of chrysanthemum petals. Piping as if filling from the edge of the cake, and the middle 2 lines are expressed as small petals using tip 104. Garnish with cornflowers and pastiage.
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