This 4-layer cake with orange crème brûlée and mango-passionfruit swiss meringue buttercream was originally posted on my old blog, but I think that it would be appropriate to repost it here. Because it is simply amazing! And from my point of view this is a perfect cake for Christmas! I just love the orange-mango-passionfruit combination! The first time I tried it in Paris, when I bought a jam by Christine Ferber and I felt in love (they definitely call her “Queen of Confitures” not for nothing!). So I tried to recreate this jam at home, and it was a huge success! Probably, I should share the recipe on the blog later. But because I love this combination so much, I decided it should be great to make an orange-mango-passionfruit cake. And here it is… Delicious Christmas cake that combines all my favorite flavors! Hope you will like it 🙂
Orange crème brûlée:
4-layers cake (20cm in diameter)
3. Combine milk and butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside and let it slightly cool.
4. Whip the eggs with sugar until light and fluffy (about 6-8 minutes). Then, gently whisk in the orange zest and warm butter-milk mixture by hand.
5. Stir flour, baking powder and salt together, then sift the mixture in a bowl.
6. Add dry ingredients to the batter and stir until smooth.
7. Divide the batter between the prepared pans and smooth the tops.
8. Bake in the center of the oven until golden and a toothpick inserted comes out almost clean, about 28-30 minutes.
9. Let cool in the pans on a wire racks for about 15 minutes. Remove from the pans and let cool completely.
Make ahead tip: Wrap the cooled cake airtight and refrigerate for up to 3 days.
Swiss meringue buttercream:
6 large egg whites
360g butter, cut in cubes, at room temperature
1 tbsp orange extract
If you have a sugar thermometer the mixture should reach 65C (150F).
2. Remove the bowl from the heat and whip with a stand- or hand mixer until the mixture is fluffy, glossy and completely cool (test by touching the bottom of the bowl). It will take about 10-12 minutes.
3. With mixer on medium-low speed, add the butter a few cubes at a time, mixing well after each addition. Once all butter has been added, whisk in the orange extract. On your mixer, remove the whip and attach the paddle. Beat the mixture on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of the bowl with a flexible spatula, and continue beating until the buttercream is completely smooth. Keep buttercream at room temperature if using the same day.
Notes: If the buttercream starts to look sloppy or curdled after adding the butter, continue to beat it for additional 5-10 minutes. It should come back together again.
If the buttercream is too cold, put the bowl over a saucepan with simmering water for a few seconds and beat until smooth again. If it’s too hot, put it in the fridge for a few minutes and beat again. Don’t give up! It will work!
Leftover buttercream can be placed in a plastic container with a lid and kept in the freezer for up to 3 months. Before using, defrost completely (at room temperature) and re-whip again until smooth.
Mango-passionfruit swiss meringue buttercream:
Mix the mango-passionfruit puree with 300g swiss meringue buttercream and whip until smooth.
Note: The remaining buttercream (without mango-passionfruit puree) you will need for the frosting of the top and the sides. Keep it at room temperature before using.
1. Using a serrated knife, cut each cake in half horizontally to create 4 layers.
2. Set the first layer on a cake stand or a serving plate. Spread with the half of the mango-passionfruit swiss meringue buttercream.
3. Put the next layer of the cake on top. Take out the orange crème brûlée from the freezer and unmold it. Place the crème brûlée on the top of the second layer.
4. Repeat step 2. Put the last layer of the cake on top.
5. Apply the crumb coat (a thin layer of frosting over the top and sides of the cake). It will help to seal in any crumbs so they won’t show in the final top coat. Chill for 30 minutes.
6. Remove the cake from the fridge and apply the outer layer of the buttercream.
Because it’s a Christmas cake, I used for the decoration a meringue kiss, evergreen sprigs, a cotton flower, sugared kumquats and inca berries. You can skip sprigs and a cotton flower and serve this cake for a birthday, party, etc.
P.S. If you will bake these cake, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!