These cupcakes are made with three layers of a thin cake of orange and almond, which are filled with bitter orange marmalade and topped with an icing of Cointreau. It's perfect contrast of flavors: orange, almond, sweet and sour ... Ingredients: For the cake: 100 g sugar g mantequilla120 glass4 huevo3 yolks huevoel clear juice and zest of a meal naranja90 pastelería30 g g patata100 g starch vainillaun almendrasesencia of salps pinch the filling: 200 g orange marmalade amargaPara the icing: 50 g Cointreau150 azúcar50 g g icing sugar Preparation: 1.
The cake: In a bowl whisk the egg whites until stiff and whisking while incorporating half the sugar until soft peaks form, and reserves the butter must be some hours at room temperature. Beaten with rods and half the sugar, and when he bleached, add the yolks one at a time and whisking until blended into the batter.
Once m has been achieved handle homogeneous, incorporating the juice and zest, then naranjay sifted flour with potato starch and salt to achieve a mass of sponge cake, add a few tablespoons of meringue to the dough and beat well to integrate, and incoropora rest into two parts, integrating it with the help of a spatula with stirring motion.
The resulting mass is divided into three equal parts, and each extends over a baking sheet covered with waxed paper. Bake for 10 minutes at 200 º 2. The icing: To prepare the icing, heat the Cointreau and sugar and simmer a few minutes, remove from heat and add the sugar galss and beat well with a whisk 3.
To assemble: To assemble the cakes, place a cake, covered with jam, another cake and jam again and ends with the last cake. Sc press lightly for a few hours, and you only have to cut the edges to match, then cut the cakes about two inches square. Are covered with icing and allowed to dry before serving I like them small, are like petits fours, and so is a good excuse to repeat.
To go there ... And as the snack time, I took the cupcakes Who prepares the coffee? 
The cake: In a bowl whisk the egg whites until stiff and whisking while incorporating half the sugar until soft peaks form, and reserves the butter must be some hours at room temperature. Beaten with rods and half the sugar, and when he bleached, add the yolks one at a time and whisking until blended into the batter.
Once m has been achieved handle homogeneous, incorporating the juice and zest, then naranjay sifted flour with potato starch and salt to achieve a mass of sponge cake, add a few tablespoons of meringue to the dough and beat well to integrate, and incoropora rest into two parts, integrating it with the help of a spatula with stirring motion.
The resulting mass is divided into three equal parts, and each extends over a baking sheet covered with waxed paper. Bake for 10 minutes at 200 º 2. The icing: To prepare the icing, heat the Cointreau and sugar and simmer a few minutes, remove from heat and add the sugar galss and beat well with a whisk 3.
To assemble: To assemble the cakes, place a cake, covered with jam, another cake and jam again and ends with the last cake. Sc press lightly for a few hours, and you only have to cut the edges to match, then cut the cakes about two inches square. Are covered with icing and allowed to dry before serving I like them small, are like petits fours, and so is a good excuse to repeat.
To go there ... And as the snack time, I took the cupcakes Who prepares the coffee?
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