Orange cream cake with raspberry jam

Orange Cream Cake with Raspberry Jam

Who doesn't love a delicious, light, and fragrant cake that evokes memories of summer? The Orange Cream Cake with Raspberry Jam is the perfect combination of citrus freshness and raspberry sweetness, blending into an elegant dessert. This recipe will not only delight your taste buds but also bring a touch of sunshine to any gloomy day.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Ingredients:

For the base:
- 6 fresh eggs
- 6 tablespoons of freshly squeezed orange juice
- 100 g granulated sugar
- 300 g flour
- 1 packet of baking powder (approximately 10 g)

For the syrup:
- 100 ml water
- 100 g granulated sugar
- 100 ml freshly squeezed orange juice

For the cream:
- 600 ml liquid cream
- 100 g powdered sugar
- 2 large oranges
- 450 g raspberry jam

Step-by-step preparation:

1. Preparing the base: Start by separating the eggs into two large bowls. Beat the egg whites with a mixer on high speed until you achieve a firm foam. Gradually add the sugar and continue mixing until you get a glossy meringue. Stop the mixer and fold in the orange juice and egg yolks using a spatula.

2. Adding dry ingredients: In another bowl, mix the flour with the baking powder. Gradually incorporate the flour mixture into the wet ingredients, using gentle folding motions to preserve the air in the egg whites. This will ensure a fluffy and airy base.

3. Baking: Preheat the oven to 180°C. Pour the mixture into a baking pan lined with parchment paper and level the surface. Bake for 25-30 minutes or until a toothpick comes out clean. Let the base cool in the pan for a few minutes, then remove it and let it cool completely on a wire rack.

4. Preparing the syrup: In a small saucepan, combine water with sugar and bring to a boil, stirring until the sugar is completely dissolved. Once boiling, let it simmer for 2-3 minutes, then cool slightly and add the orange juice.

5. Preparing the cream: Peel the oranges of their skin, seeds, and membranes, then puree them well to obtain a fine paste. In a large bowl, whip the liquid cream with the powdered sugar until you achieve a firm consistency. Add the orange paste and gently mix to combine.

6. Assembling the cake: Cut the base into three equal parts. Place the first slice on a serving platter. Soak well with syrup and spread one-third of the orange cream. Place the second slice of base, soak with syrup, then add the raspberry jam. Place the last slice of base, soak with syrup, and cover with the remaining orange cream. Decorate with a few fresh raspberries or orange slices, if desired.

7. Cooling and serving: Place the cake in the refrigerator for 1-2 hours so that the flavors blend perfectly. Once cooled, cut the cake into servings and enjoy a refined, aromatic, and very tasty dessert!

Practical tips:
- Use fresh oranges for an intense and natural flavor.
- Make sure the cream is well chilled before whipping, so it will whip better.
- The raspberry jam can be replaced with another type of jam or even fresh fruits, depending on your preferences.
- For an extra flavor boost, you can add a little vanilla extract to the orange cream.

Nutritional benefits:
This cake is not just a treat, but also an excellent source of vitamins. Oranges are rich in vitamin C, which helps strengthen the immune system, while raspberries are full of antioxidants and fiber, contributing to digestive health.

Frequently asked questions:
1. Can I use other citrus fruits instead of oranges?
Yes, lemons or mandarins can add an interesting and slightly different taste.

2. How can I store the cake for a longer time?
The cake stores well in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

3. Can I prepare the base a day in advance?
Absolutely! The base can be made a day in advance and stored in the refrigerator until it is assembled the next day.

Ideal pairings:
The Orange Cream Cake with Raspberry Jam pairs wonderfully with a cup of green tea or a cold lemonade. Additionally, a sweet white wine would perfectly complement the citrus flavors of the cake.

I would say this cake is not just a dessert but a culinary experience that combines textures and flavors, perfect for any occasion or simply to indulge yourself on an ordinary day. Savor each bite and enjoy the moment!

 Ingredients: Base: 6 eggs, 6 tablespoons of fresh orange juice, 100g sugar, baking powder, 300g flour. Syrup: 100ml water, 100g sugar, 100ml fresh orange juice. Cream: 600ml liquid cream, 100g sugar, 2 oranges, 450g raspberry jam.

 Tags:  orange cream cake