Orange Babaroise cake with thermomix

Preparation of orange Babaroise cake with thermomix

GENOVES

1. Butterfly in blades, eggs, sugar and essence to the glass,
2. 6 minutes / 37° / speed 4,
3. then, same time and speed but without temperature.
4. Now the flour and the salt,
5. 5 seconds / speed 3.
6. We remove the butterfly and finish mixing with a spatula.
7. We line the base and sides of the mold with baking paper.
8. Pour the dough into a preheated oven at 180° / heat up and down.
9. We bake for about 20 minutes / after checking the toothpick, it comes out clean.
10. We turn off and remove to cool on a rack.
11. Once cold, we will cut it in half.
12. We will only need one disk, we can freeze the other or use it on another occasion.

SYRUP

1. Sugar and water in the glass
2. 20 seconds / speed 2,
3. then,
4. 3 minutes / 100° / speed 2.
5. We pour it into a bottle and add the liquor.
6. We reserve

BABAROISE

1. We put the butterfly on blades, pour the cream and 100 g of sugar, semi-assemble (firm but with holes or shallow peaks), at speed 3.5.
2. We reserve
3. We hydrate the gelatin in cold water (6/8 min)
4. Without having to wash the glass, we remove the butterfly and add the yolks, sugar, juice, milk, cornstarch and salt
5. 6 minutes / 100° / speed 4
6. We drain the gelatin and add it to the glass
7. 10 seconds speed 3.
8. We remove to a bowl and let it cool (it will take 45 to 60 minutes)
9. When the temperature has dropped, we pour it over the semi-whipped cream, and integrate with enveloping movements from top to bottom.
10. We line the sides of the mold with acetate, failing that with baking paper,
11. I used an adjustable hoop and gave it a diameter of 22 cm.
12. We place the sponge cake disc and syrup it.
13. Next we pour the babaroise, we put it in the cold for about 8/10 hours.

ORANGE CURD

1. We hydrate the gelatin in cold water (6/8 min)
2. Sugar and orange peel in the glass
3. 10 seconds speed 10
4. We lower remains towards blades.
5. Add the rest of the ingredients (egg and yolk, diced butter and orange juice).
6. 6 minutes / 80° / speed 2.
7. We strain it into a jug and add the drained gelatin, integrate.
8. We will take our cake out of the refrigerator and, without unmolding, pour the orange curd over the surface.
9. We put it back in the cold for about 2 hours.
10. After that time, we can unmold
11. ONLY LEFT TO ENJOY, GOOD PROFIT