Richard Schmid - Azaleas and Oranges, 1987
Azaleas and Oranges, 1987
Richard Schmid
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Mascarpone Torte




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Mascarpone Torte
Bon Appetit April 1988

8 large eggs, separated, room temperature
1 1/4 cups granulated sugar
2 tablespoons Grand Marnier
1 1/2 cups cake flour [not self-rising]

Mascarpone Filling:
1/2 pound mascarpone cheese
1/2 cup confectioner's sugar
1 tablespoon finely grated orange zest
6 egg yolks
4 egg whites, room temperature
1/3 cup sugar
1/2 cup fresh orange juice
1/4 cup Grand Marnier

Orange Sauce:
1 cup fresh orange juice
1/4 cup sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 tablespoons Grand Marnier
4 large oranges, peeled, all white pith removed
2 tablespoons unsweetened cocoa powder (preferably Dutch process)

For cake:  Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Dust with flour; tap out excess. Beat egg yolks in large bowl until very light, about 2 minutes. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beater is lifted. Mix in Grand Marnier. Gradually fold in flour. Using clean dry beaters, beat whites in another bowl until stiff but not dry. Fold into batter. Spoon into prepared pan and bake until cake is golden brown and springs back when touched lightly in center, about 45 minutes. Cool slightly in pan. Release pan sides. Invert cake onto rack and cool.
For filling:
  Mix mascarpone with confectioner's sugar and orange zest
in medium bowl until smooth. Beat yolks in another bowl to blend and gradually mix into cheese mixture. Using clean dry beaters, beat whites in medium bowl until foamy. Add 1/3 cup sugar and beat until stiff but not
dry. Gently fold whites into cheese mixture. Combine 1/2 cup orange juice with 1/4 cup Grand Marnier in small bowl. Using serrated knife, cut cake into 4 layers. Place 1 layer in bottom of 9-inch springform pan. Brush top with orange juice mixture. Spread 1/4 of filling over. Repeat process with remaining layers, orange juice mixture and filling. Refrigerate until filling
has set, about 6 hours. (Can be prepared 1 day ahead.  Let stand at room temperature at least 30 minutes before serving.
For Orange Sauce:
  Bring 1 cup orange juice and sugar to boil in small saucepan. Add Grand Marnier and 1 tablespoon cornstarch mixture; stir
until sauce thickens and turns clear, adding more cornstarch mixture if thicker sauce is desired. Chill well. (Can be prepared 1 day ahead if
desired.) Cut between membranes of oranges with small sharp knife to release segments. Release pan sides and dust torte with cocoa. Spoon
sauce onto plates. Place torte slice atop each. Arrange orange sections
in pinwheel or flower design next to torte and serve. Serves 8.

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