Orange and vanilla cream cake

Orange and Vanilla Cream Cake

Welcome to the world of sweet delights! Today, I will share with you a special recipe for an orange and vanilla cream cake, perfect for celebrating the beautiful moments in life, whether it's an anniversary, a family reunion, or simply a quiet evening at home. This cake is not only delicious but also full of vibrant flavors that will indulge your senses. So, let's get to work!

Preparation time:
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Cooling time: 3 hours
- Total time: 4 hours
- Number of servings: 12

Ingredients:

For the sponge:
- 6 eggs (ideally at room temperature)
- 3/4 cup of sugar
- 6 tablespoons of flour
- 1 packet of baking powder

For the vanilla cream:
- 300 ml milk
- 3 tablespoons and 1/2 of flour
- 3 tablespoons of sugar
- 8 g gelatin
- 130 ml liquid cream
- 2 teaspoons of powdered sugar with vanilla beans

For the orange cream:
- 300 ml freshly squeezed orange juice
- 3 tablespoons of flour
- 3 tablespoons of sugar
- 8 g gelatin
- 130 ml liquid cream
- 1 tablespoon of grated orange peel

For decoration:
- 250 ml liquid cream
- 1 tablespoon cocoa
- 1 orange (for slices)
- Dark chocolate (for decoration)

Preparation:

Step 1: Preparing the sponge
1. Preheat the oven to 180°C. Prepare a detachable cake pan by greasing it with margarine and lining the bottom with parchment paper.
2. In a large bowl, beat the eggs with the sugar until the mixture doubles in volume and becomes fluffy. This step is essential for achieving a light sponge.
3. Gradually add the flour, mixing with a spatula to avoid losing air in the mixture. Finally, incorporate the baking powder.
4. Pour the mixture into the prepared pan and bake for about 25-30 minutes. Do the toothpick test: if it comes out clean, the sponge is ready.
5. Remove the sponge from the oven and let it cool completely. Once cooled, cut it into two equal layers.

Step 2: Preparing the vanilla cream
1. In a bowl, combine the flour, sugar, and a few tablespoons of milk. Mix well until you obtain a smooth paste without lumps.
2. In a saucepan, bring the remaining milk to a boil, then carefully pour in the flour mixture. Cook over low heat, stirring constantly, until you obtain a thick pudding.
3. Cover the pudding with plastic wrap and let it cool completely.
4. Whip the cream until it becomes firm and fold it into the cooled pudding.
5. Soak the gelatin in about 80 ml of water for 10 minutes, then dissolve it in a water bath. Add the dissolved gelatin to the vanilla cream and mix on low speed. Finally, add the powdered sugar with vanilla beans.

Step 3: Preparing the orange cream
1. In another bowl, mix the flour with the sugar and a few tablespoons of orange juice.
2. Bring the remaining orange juice to a boil, then add the flour mixture. Stir over low heat until you obtain a cream similar to pudding.
3. Cover the orange cream and let it cool.
4. Whip the cream and fold it into the cooled orange cream.
5. Soak the gelatin in 80 ml of water for 10 minutes, then dissolve it in a water bath and add it to the orange cream. Finally, add the grated orange peel.

Step 4: Assembling the cake
1. Place the first layer of sponge in the detachable pan, then soak it with a little freshly squeezed orange juice.
2. Add half of the vanilla cream and level it evenly.
3. Spread the orange cream over the vanilla cream, then add the remaining vanilla cream.
4. Cover with the second layer of sponge, which will also be soaked.
5. Let the cake chill for a few hours or ideally overnight.

Step 5: Decorating the cake
1. Whip the remaining cream until firm and cover the cake with it.
2. Reserve 3-4 tablespoons of cream and mix it with cocoa to decorate the top edge of the cake.
3. Chop the dark chocolate into pieces and sprinkle it around the edge of the cake.
4. Decorate with orange slices and pieces of chocolate on top.

Useful tips:
- For an extra flavor, add a few drops of vanilla extract to the orange cream.
- Use freshly squeezed orange juice to achieve a vibrant and authentic taste.
- You can replace the liquid cream with sour cream for an even richer texture.

Delicious pairings:
This orange and vanilla cream cake pairs perfectly with a fruit tea or sparkling wine. It can also be served alongside vanilla ice cream or warm chocolate sauce for a delicious contrast.

Nutritional benefits:
This cake is a source of vitamins due to the orange juice, which contains vitamin C, essential for the immune system. Additionally, the vanilla cream adds a boost of calcium from milk and cream.

Frequently asked questions:
- Can I use other fruits for the cream?
Of course! You can experiment with other fruit juices, such as peaches or strawberries, to create delicious variations.
- How can I store the cake?
The cake keeps well in the fridge in an airtight container for 3-4 days, but it is best enjoyed fresh.

Now that you have all the necessary information, all that's left is to put on an apron and unleash your creativity in the kitchen. This orange and vanilla cream cake will surely become a staple recipe in your repertoire! Cheers and happy cooking!

 Ingredients: For the base: 6 eggs, 3/4 cup of sugar, 6 tablespoons of flour, 1 packet of baking powder. For the vanilla cream: 300 ml of milk, 3 tablespoons and 1/2 of flour, 3 tablespoons of sugar, 8 g of gelatin, 130 ml of liquid cream, 2 teaspoons of powdered sugar with vanilla beans. For the orange cream: 300 ml of freshly squeezed orange juice, 3 tablespoons of flour, 3 tablespoons of sugar, 8 g of gelatin, 130 ml of liquid cream, 1 tablespoon of grated orange zest. For decoration: 250 ml of liquid cream, 1 tablespoon of cocoa, 1 orange, dark chocolate.

 Tags:  orange cream cake