I would have liked to put this recipe earlier, today, but I didn't succeed. I did some chores around the house too 😀 but I really don't know when the time passed. So, now that it's quiet in the house and I can gather a little, here I come to you with the orange cream cake, a simple cake, which I didn't even decorate in any way. If I ever do it, and I will definitely do it 😉 for a festive meal, then I will put a couple of them :))
- For the countertop:
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons oil
- 5 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon candied orange peel
- 2 yolks
- 100 g old powder
- 3 tablespoons flour (with tip)
- 375 ml milk
- 125 ml orange juice
- 150 g butter
- 1 sachet of vanilla sugar
Preparation Cake with orange cream:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until a glossy foam is obtained, as for meringues. Add the yolks rubbed with oil, as for mayonnaise, in which I added the candied orange peel. Mix well by mixing lightly. At the end we incorporate the flour mixed with the baking powder, mixing lightly with a spatula with movements from bottom to top.
Pour the composition into a tray (20/30 cm) lined with baking paper and bake for about 30 minutes, until the top is lightly browned on top. Remove to a grill and leave to cool.
In a pan that we will put on the fire, mix the flour with the sugar and the 2 yolks. Pour the milk slowly and mix continuously, so that no lumps form. Put the pot on the fire and stirring constantly so that it doesn't stick, boil the composition (without boiling) until it starts to thicken. Set aside and add the orange juice, stirring vigorously. Put the pot on the fire again and cook until it thickens like a pudding. Set aside and leave to cool.
Separately mix the butter (which I left at room temperature) with the vanilla sugar. Then start adding a tablespoon of chilled pudding, mixing well after each.
The well-cooled top is cut in two. Divide the cream between the 2 countertops and let it cool, until the cream hardens well. Obviously, it's best to cut the next day, but who has the patience until then? :))
Good appetite! 😉