A removable pan with paper lining beard and coat it with butter or margarine. Heat the oven to 180 ". Separate the egg yolks from the egg whites. Set aside 3 tablespoons sugar and beat the rest with the egg yolks and water hot until you obtain a creamy mixture.
Whipping snow whites with the salt and remaining sugar and throw them over the egg yolks mixture. Sift the flour with the yeast on top and join below up egg whites and flour to the mixture of egg yolks. Pour the mass of sponge cake in pan and Cook 30 minutes to half-height. Overturn the cake on a wire rack to allow it to cool and remove the paper.
Mix orange with Cointreau jam. Beat the butter until it is foamy. Sift the cocoa powder sugar. Beat eggs and gradually add the sugar and cocoa mixture. Mix this preparation spoonful at a time with the frothy butter.
After leave it to stand for a minimum of 2 hours, cut the cake into four thin layers. Spread 3 with the mixed Orange Marmalade and with a little bit of butter cream.
Place layers one over another and also brush the top layer, as well as the lateral surface of the cake, Buttercream. Put the rest of the cream in a sleeve pastry bag with star-shaped nozzle. Mark with a knife 16 lots of cake the same and decorate each with a wreath and a rosette of cream.
Cut in two the Middle orange slices and garnish each rosette. Place medium cherry beside each piece of Orange. Decorate the side surface of the cake with the chocolate granulated.
If from the very beginning it is intended to freeze a Buttercream cake, not is should prepare such cream powder to pudding, but as described in this recipe, with sugar powder and eggs, because the pudding does not adapt to the freezing or in the case that is mixed with abundant butter.
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