BLOOD ORANGE YOGURT CREAM cake

Here comes the sun - blood oranges are in season! Bright and beautiful, we cannot get enough of these. The season is short, because the fruit needs cold nights to develop their red color. I have always regarded them as a very special treat.  

I absolutely love Käsesahne which is a light and airy version of German cheesecake that is not too sweet, with a hint of lemon. And I love this classic blood red version. Full of fresh citrus flavor, what could be better than this creamy pie for Valentines Day. It is easy to make and beautiful. 

For the Cake

  • 6 tablespoons of soft butter (80g)
  • a scant cup of sugar (80g)
  • one teaspoon vanilla sugar or 1/2 teaspoon of vanilla extract 
  • pinch of salt 
  • one egg
  • 2/3 cups of flour (80g)
  • 1 teaspoon of baking powder

For the Cream

  • about 12 blood oranges
  • 2 cups of greek yogurt (500g)
  • 1.5 cups of heavy whipping cream
  • 1 cup of sugar
  • juice of half a lemon
  • 2 envelopes of gelatin
blood oranges
blood oranges

Place the yogurt in a fine mesh sieve and set over a bowl for one hour to strain out some of the liquid. Juice about 8 of the blood oranges to yield 2 cups of juice.

To make the cake: Cream the butter with an electric mixer. Add the sugar, the vanilla and the salt and cream until the sugar is dissolved. Add the egg and mix well. Combine the flour with the baking powder and add the flour mixture to the butter mixture in 3 batches, creaming well.

Preheat the oven to 350ºF. Butter a 11" cake pan, preferably a Springform, and line the bottom with a round of parchment. Pour the batter into the cake pan and spread it out with a spatula. It does not have to be perfectly even as the batter will level out while baking. Bake for 15-18 minutes. Remove the Springform side and invert the cake bottom onto a cooling rack, immediately removing the parchment paper. Wipe the parchment paper with a damp cloth if it does not pull off easily. 

To make the cream: Pour one cup of the blood orange juice into a heavy saucepan and simmer on medium heat until reduced by half. Let the reduction cool. Combine the strained yogurt with the sugar, lemon juice, and reduced blood orange juice. Next, pour a little bit of cold water into the sauce pan and sprinkle the contents of one of the granulated gelatin packets into the water. Let it sit for one minute, then heat the gelatin on medium heat until completely dissolved. Pour the liquid gelatin into the yogurt mixture and combine well. Refrigerate the yogurt mixture while whipping the heavy cream. Then gently fold the cream into the yogurt mixture. 

Place the cake bottom on a platter and use the ring of the Springform pan as a mold. Pour the cream into the Springform mold and even it out as level as possible. Refrigerate for 30 minutes.

When the cream has started to set, peel 2-3 blood oranges and cut into thin slices. Place the orange slices decoratively on top of the cake. Pour some of the remaining blood orange juice into a heavy saucepan and sprinkle the contents of the second granulated gelatin packet into the juice. Let it sit for one minute, then heat the gelatin on medium heat until completely dissolved. Pour the liquid gelatin into the remaining blood orange juice and combine. Gently pour the juice over the orange slices.

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Refrigerate for 3 hours or overnight. Use a sharp knife to cut around the rim of the cake before removing the springform mold. 

SOURCE: ADAPTED FROM TRADITIONAL RECIPES
PUBLISHED ON JANUARY 20th, 2015

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