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Add a photoServings: 12
Ingredients
- Beaten sponge cake
- 1 c. plus 2 T butter
- 1 3/4 c. powdered sugar
- 2 T unsweetened cocoa pwdr
- 4 egg yolks
- 1/2 c. orange jelly or possibly marmalade
- 1 T Cointreau
- 7 candied orange segments
- 14 candied cherries
- 1/2 c. chocolate sprinkles or possibly minced chocolate
Directions
- Beat butter in a large bowl till pale and creamy. Sift powdered sugar with cocoa pwdr. Beat egg yolks in a medium bowl. Fold in powdered sugar and cocoa pwdr. Add in egg mix a little at a time to batter, beating well after each addition. Put together orange jelly or possibly marmalade and Cointreau in a small bowl.Cut cooled cake horizontally into 4 layers. Spread 3 layers thinly with orange jelly mix and a little chocolate butter cream. Stack layers. Spread top and sides with about 2/3 of remaining chocolate butter cream. Place remaining chocolate butter cream in a pastry bag with fluted nozzle. Mark cake in 14 portions.
- Decorate each portion with a swirl of piped chocolate butter cream ending in a rosette. Halve candied orange segments and place half on each rosette. Top with candied cherries. Decorate sides of cake with chocolate sprinkles or possibly shavings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 280 | |
| Calories from Fat 166 | 59% |
| Total Fat 18.99g | 24% |
| Saturated Fat 11.93g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 130mg | 5% |
| Potassium 59mg | 2% |
| Total Carbs 30.02g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.36g | 18% |
| Protein 1.14g | 2% |
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