Orangentorte

This light and elegant dessert is the creation of Ivo Jud (below), the head pastry chef of Honold, Zurich’s classic old-line pastry shop.  He has recently ramped up the selections to add some more contemporary offerings but nonetheless Honold remains Zurich’s great bastion of tradition.

The recipe for this particular orange cake couldn’t be shared, but I’ve added one here that’s just as delicious if a little easier to prepare.

Makes one 9-inch cake, about 8 to 10 servings

Sponge Cake

4 large eggs                                                   

2 large egg yolks                                           

2/3 cup sugar                                                 

Pinch of salt                                                   

2 teaspoons vanilla extract                            

3/4 cup all-purpose flour                               

1/3 cup cornstarch     

Orange Mousse

1 envelope unflavored gelatin

1/3 cup water

2 cups heavy whipping cream

4 large egg yolks

Grated zest of a large orange

1/3 cup orange juice

3 tablespoons lemon juice

1/2 cup sugar

2 teaspoons orange liqueur                     

Syrup

1/3 cup water

1/4 cup sugar

3 tablespoons orange liqueur

Garnish

1 ounce milk chocolate, melted and cooled

1 9-inch springform pan, buttered, the bottom lined with a disk of parchment

1. For the sponge cake, set a rack in the middle level of the oven and preheat to 350 degrees.  Half fill a saucepan with water and bring it to a boil.
2. Combine the eggs, yolks, sugar, salt, and vanilla in the bowl of an electric mixer and whisk by hand to mix.  Place on the pan of water and which until warm.  Whip on medium-high speed until risen in volume and cooled, about 5 minutes.
3. Stir the flour and cornstarch together and sift them over the egg foam in 3 additions, folding in with a rubber spatula.  Scrape the batter into the prepared pan and bake the Genoise until well risen and firm in the center, about 30 minutes.
4. Unmold immediately to a rack, stand the layer right side up and cool it.
5. For the mousse, use a fork to stir the gelatin and water together in a small heatproof bowl; set aside. Whip the cream to a soft peak by hand or by machine; cover and refrigerate.
6. Half fill a small saucepan with water and bring it to a boil.  Whisk the egg yolks, lemon juice, and sugar together by hand in the bowl of an electric mixer.  Set the bowl over the simmering water and whisk constantly until the yolk mixture thickens slightly (it will not become very thick), about 2 minutes.
7. Use a rubber spatula to scrape the sides of the mixer bowl and then place it on the mixer with the whisk attachment.  Whip on medium speed until the egg mixture has cooled to room temperature.
8. To finish the mousse, set the gelatin in the hot water off the heat and wait until it is melted and clear.  Remove the cream from the refrigerator and rewhip it if necessary.  Whisk the vanilla and gelatin into the egg mixture and then quickly fold in the cream. 
9. To assemble, slice the sponge cake into 3 layers; only 2 will be used.  Place one in the bottom of a spring form pan and moisten with half the syrup.  Top with half the mousse.  Repeat with second layer, remaining mousse, and remaining mousse.
10. Chill to set.
11. To unmold, run and small thin knife between the dessert and the mold and remove the sides of the spring form pan.  Scrape the chocolate into a non-pleated plastic bag and snip the end.  Streak the top of the cake with the milk chocolate.