Orange Meringue Bundt cake

Name: Orange Meringue Bundt cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 7-10 Tbsp some + 250 g soft butter; 7-10 Tbsp some + 500 g flour; 7 fresh eggs (Gr. M); 350 g + 150 g sugar; 2 packages Vanilla sugar; 7-10 Tbsp Salt; 1⁄4 l Buttermilk; 7-10 Tbsp grated peel and juice (approx. 150 ml) of 2 organic oranges; 1 package Baking Powder; 7-10 Tbsp Kitchen gas burner

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

7-10 Tbsp some + 250 g soft butter
7-10 Tbsp some + 500 g flour
7 fresh eggs (Gr. M)
350 g + 150 g sugar
2 packages Vanilla sugar
7-10 Tbsp Salt
1⁄4 l Buttermilk
7-10 Tbsp grated peel and juice (approx. 150 ml) of 2 organic oranges
1 package Baking Powder
7-10 Tbsp Kitchen gas burner

Directions

1
Grease a ring cake tin (approx. 2 1⁄2 l capacity) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Separate 3 eggs and chill the egg white. Cream 250 g butter, 350 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in buttermilk, 4 eggs, egg yolk and orange peel.
3
Mix 500 g flour and baking powder and stir into the egg-sugar mixture in portions. Smooth the dough in the tin and bake in a hot oven for 1-1 1⁄4 hours.
4
Remove the cake and sprinkle with approx. 3 tbsp. orange juice. Leave to cool in the mould for about 30 minutes. Turn out onto a cake rack and sprinkle with the remaining juice. Let it cool down.
5
Beat the egg whites until stiff, adding 150 g sugar at the end. Stir until the sugar has dissolved and the mixture is shiny. Spread the egg whites loosely over the cake. Carefully scorch with a kitchen gas burner.