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Orange cream cake

Orange cream cake

Orange cream cake, so delicious that not a single slice will be left!

A delicious and tender cake that melts in your mouth.

A cake that my grandmother loved to prepare for my sister and me and that I want to teach you so that your children can also taste it.

It’s a simple dessert to make, but with a nice effect and a really delicious taste.

How to make Orange Cream Cake!!

Ingredients :

4 eggs
a pinch of salt
5 tablespoons of sugar
Peel of 1 orange
6 tablespoons of flour
For the cream
Orange juice
2 eggs
7 tablespoons of sugar
3 tablespoons of starch
1 + 1/2 glass of milk
2 tablespoons of butter
1 cup cold cream
1 tablespoon powdered sugar

Preparation :

First break the eggs into a bowl, separating the yolks from the whites, then add a pinch of salt and then the sugar to the latter and whisk until the mixture is frothy and clear.
At this point, add the egg yolks, grated orange zest, sifted flour and vanillin and start working again until you get a creamy, lump-free mixture.
Now take a 20 cm mold and, after lining it with parchment paper, pour the dough inside, taking care to flatten it.
Bake in a preheated oven at a temperature of 180°C for 30 minutes.
While the cake is baking, prepare the cream.
In a saucepan, pour the juice of an orange, add two whole eggs, sugar, cornstarch and milk.
Bring the pan to the heat and, keeping it over medium heat and stirring constantly, cook until the cream thickens.
When the cream is ready, remove it from the heat, pour it into a clean bowl and, after covering it with a sheet of cling film that you have placed on the cream, let it cool.
Meanwhile, do the toothpick test and, if the cake is baked, remove it from the oven and, after allowing it to cool, remove it from the pan.
Then cut it in half and then, from the two halves, make two discs on either side.
Take a small piece to finally crumble it on the cake.
Now take another bowl and pour in the room temperature butter in pieces, add the cream and beat vigorously with an electric whisk.
So take big enough cups,
place a first disc of cake on the bottom,
cover with the orange cream then close with a second disc of cake,
more cream and finally crumble the piece of cake set aside previously.
Refrigerate for at least 3 hours.
Before serving, sprinkle with powdered sugar.

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