12 October 2015,13:57 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sprinkle the raisins with the orange liqueur and let them soak for at least 30 minutes. Cream the butter or margarine using a mixer at the highest speed.
  • Blend the sugar with vanilla sugar, add to the butter and beat until firm. Add the vanilla extract, salt, and eggs, beating in one egg every thirty seconds. Mix thoroughly.
  • Sift the flour and baking powder and gradually add to the egg mixture. Finally, stir in the raisins. Grease a baking pan, line the bottom with nonstick baking paper and the sides with aluminum foil.
  • Transfer the mixture to the pan. Place in a preheated 375°F/190°C oven and bake for approximately 25 minutes.
  • Transfer the cake base to a wire rack, allow to cool, and cut into four rectangles. Mix the orange juice with the orange liqueur and use a pastry brush to brush the pieces of cake with the liquid.
  • Chop the chocolate couverture finely and stir with the creamed coconut in a bain-marie until smooth.
  • Frost each piece of cake with the chocolate and sprinkle with one-third of the almond flakes.
  • Place another piece of cake on top and repeat the procedure. Repeat again. Do not frost or sprinkle the top layer. Sieve the marmalade and warm it with the water.
  • Brush the top of the cake with the marmalade and pour the rest of the chocolate frosting over the cake.
  • To make the caramel: heat the sugar in a skillet over a low heat and as soon as it begins to color, pour it on a cookie sheet lined with nonstick baking paper, and smooth it out with a wet metal spatula.
  • As soon as it hardens, break it into fragments to decorate the cake. Cut the cake diagonally with a hot cake knife.


For the dough

  • 150 grams raisins
  • 3 tablespoon orange liqueur 
  • 200 grams softened butter or margarine 
  • 200 grams sugar
  • 1 package vanilla sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 4 eggs
  • 400 grams all-purpose flour
  • 2 level tablespoon baking powder

For the coating

  • 400 grams plain chocolate couverture 
  • 2 tablespoon creamed coconut 
  • 60 grams flaked almonds

For spreading

  • 3 tablespoon orange marmalade
  • 1 tablespoon water 

For the caramel 

  • 200 grams sugar
  • 2 tablespoon water

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