Donut with Orange Cream

Servings: 12
INGREDIENTS
  • - 400 ml of cream
  • - 3 oranges
  • - 2 eggs
  • - 4 egg whites
  • - 150 g of whipping cream
  • - 150 g of white chocolate
  • - 100 g of pistachios
  • - 90 g of sugar
  • - 50 g flour
  • - 50 ml of cream
  • - 50 g of apricots, dried
  • - 50 g of almonds
  • - 40 g of frumina
  • - 40 g of dried cranberries
  • - 2 tablespoons of dark chocolate
  • - 1 tablespoon unsweetened cocoa powder
  • - 5 g of yeast
  • - butter
INSTRUCTIONS
  1. Whip eggs and egg whites in a large bowl (at room temperature), together with the sugar for about 10 minutes; you have to triple the volume to obtain a clear very compact foam.
  2. Add the flour to the mounted mixture, the frumina and baking powder sifted together, then stir with a whisk gently from bottom to top. Add to to the dough the already finely pureed almonds. Divide then the dough into two parts and a colorate one with sifted cocoa.
  3. Lay for first the clear layer of the dough in a pan for donuts from 24-26 cm, buttered and floured, and then the cocoa; bake at 200 degrees C for 15-20 minutes. Once taken out of the oven, let cool the cake on a wire rack.
    Heat the cream in a double boiler, add the chopped white chocolate you did melt without heat.
    Shelled pistachios and divide into 3-4 pieces or halves. Cut the larger cranberries into two parts. Reduce the dried apricots in dice.
  4. Cover the cake completely with the melted chocolate and decorated immediately with thepistachios, apricots, cranberries and chocolate chips, alternating. Then place in refrigerator for 15 minutes.
    Peel the oranges and cut them into chunks. Then stir the custard with whipped cream. Add to this cream cubes and decorate the center with citrus. serve immediately.