Orange sponge finger slice

Orange sponge finger slice
Ingredients
dough
  • 25 Dekagram (dkg) flour
  • 10 Dekagram (dkg) margarine
  • 10 Dekagram (dkg) icing sugar
  • 2 Dekagram (dkg) cocoa powder
  • 1 Piece baking powder
  • 1 Piece egg
  • 1 Decilitre (dl) milk
filling cream
  • 6 Decilitre (dl) milk
  • 6 Table spoon (tbsp) flour
  • 20 Dekagram (dkg) butter
  • 2 Piece vanilla sugar
  • 20 Dekagram (dkg) icing sugar
orange dressing
  • 2 Decilitre (dl) water
  • 1 Table spoon (tbsp) orange liqueur (or aroma)
  • 1 Piece orange peel, grated
  • 1 Table spoon (tbsp) lemon juice
sponge finger
  • 30 Dekagram (dkg) sponge finger

season: Whenever

occasion: 4Holidays, 4Gift

origin: Innovation

Tags

Method

dough

This is an elegant and tasty orange flavoured cookie which is favorite of kids as well. Using a mixing bowl sift the flour, add baking powder and crumble the butter. Than add the cocoa powder and sugar and sti with a blender. Than add the egg and milk and stir gently until getting a soft dough. Place into refrigerator for 10 minutes than put into floured pastry board and knead a soft ball. Half the dough and rollo out 0.5 cm thin sheets on floured baking paper (fitting to baking pan approx 40x40 cm). Place the rolled dough back side of pan and bake it in prehetaed oven on 180 C degree for 8-10 minutes. Slip down from the pan and let it cool down the two pastry sheets.

filling cream

Bring to the boil the milk and add the flour, stir constantly and cook until getting a soft cream. Mix the sugar, vanilla sugar and butter foamy in a blender. When the cream is cool down dose to the butter cream and mix with egg-beater.

orange dressing

Bring to boil water, add the grated orange peel cook 5 minutes, add the orange liqueur or aroma and lemon juice. Let it cool down.

sponge finger

Place one of the pastry sheet on a paper covered tray and grease uniformly with half of the white cream. Plase the sponge fingers and sprinkle with orange dressing. Than grease with another half of the white cream and cover with the second pastry sheet. Bestrew top of the cake with icing sugar and place on cool place for a day, the pastry and sponge needs to be softened. After having a rest slice and serve the sponge finger slices.
Follow video recipe here: https://www.youtube.com/watch?v=tC3pL9fXmkA

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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