Orange cream cake
Orange Cream Cake - A Delight for Celebrations
Today is a special day, my birthday, and I want to share with you a recipe for orange cream cake that will delight your senses! This cake, inspired by Violeta Postolache's Recipe Notebook, is perfect for any occasion, whether you are celebrating a birthday, a family reunion, or simply want to indulge in a delicious dessert. Let's begin our culinary journey!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours (including cooling time)
Number of servings: 12
Ingredients
For the sponge:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
For the syrup:
- 200 ml of natural orange juice
- 3 tablespoons of sugar
For the vanilla cream:
- 1 packet of vanilla pudding
- 250 ml of milk
- 3 tablespoons of sugar
- 1 vanilla essence
- 200 ml of liquid cream
- 1 packet of gelatin
For the orange cream:
- 1 packet of orange pudding
- 250 ml of natural orange juice
- 3 tablespoons of sugar (adjust to taste)
- 1 orange essence
- 200 ml of liquid cream
- 1 packet of gelatin
For the glaze:
- 100 g of white chocolate
- 50 ml of liquid cream
For the jelly:
- 300 ml of natural orange juice
- 4 tablespoons of sugar
- 2 packets of gelatin
For decoration:
- Orange slices
- Coconut flakes
- Colorful candies
Preparation Steps
1. Preparing the sponge
We start with preparing the sponge. In a large bowl, beat the eggs with the sugar using a mixer until the mixture becomes creamy and doubles in volume. This step is essential, as the incorporated air will make the sponge fluffy and light.
Gradually add the flour, mixing with a spatula or wooden spoon to avoid lumps. Mix until homogeneous. Divide the mixture into two round detachable pans, greased with butter and lined with flour (or baking paper), then bake in a preheated oven at 180°C for about 25-30 minutes, or until the sponge turns golden and passes the toothpick test.
2. Preparing the syrup
Meanwhile, prepare the syrup. In a small saucepan, combine the orange juice with the sugar and bring to a boil. Let it boil for 2-3 minutes, then let it cool. This syrup will add intense flavor to the sponges and keep them moist.
3. Preparing the creams
Vanilla cream:
In a saucepan, add the milk, vanilla pudding, sugar, and vanilla essence. Cook over low heat, stirring continuously, until the mixture thickens. Once thickened, cover with plastic wrap to prevent a skin from forming and let it cool. In another bowl, whip the cream until stiff, then gently fold in the cooled vanilla cream.
Orange cream:
Repeat the same process for the orange cream, using the orange juice and orange essence. Adjust the amount of sugar according to the sweetness of the fruits. After cooling, fold in the whipped cream and the gelatin prepared according to the package instructions.
4. Assembling the cake
It's time to assemble the cake! Place the first sponge on a serving plate and surround it with the detachable ring. Soak it evenly with the orange syrup. Using a spoon, start adding the orange cream, alternating with the vanilla cream, forming concentric circles. Continue until all creams are used. Place the second sponge on top and soak it as well.
5. Preparing the glaze
For the glaze, break the white chocolate into small pieces and add it to a saucepan along with the liquid cream. Place the saucepan over a bain-marie, stirring constantly until the chocolate is completely melted and the mixture becomes homogeneous. Pour the glaze over the cake and let it cool in the refrigerator.
6. Preparing the jelly
For the jelly, combine the orange juice with the sugar and bring to a boil. Once the sugar has dissolved, add the prepared gelatin and mix well. Let it cool slightly, then pour the jelly over the chocolate layer. Let the cake chill in the refrigerator for a few hours or, ideally, overnight.
7. Decorating the cake
Once the cake has completely cooled, it's time to decorate it. Spray orange juice on the edge of the cake and sprinkle with coconut flakes. In the center, create a flower from orange slices and decorate with colorful candies or edible leaves.
Serving and Pairing
The orange cream cake can be served plain, but it pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce. Additionally, a cup of citrus tea or fresh lemonade will excellently complement the flavors of this cake.
Helpful Tips
- Choose fresh oranges: Use natural orange juice for an intense and natural taste.
- Adjust sweetness: Each fruit has a different level of sweetness, so feel free to adjust the amount of sugar in creams and jelly.
- Gelatin: Make sure the gelatin is well dissolved to avoid lumps in the final cream.
- Cooling: Let the cake chill in the refrigerator for at least 4 hours to set properly.
Frequently Asked Questions
1. Can I use other fruits instead of oranges?
Yes, you can experiment with lemons or grapefruits for a different note, but adjust the sugar accordingly.
2. How can I make the cake easier?
Use a pre-made cake base and skip the baking steps.
3. How long can the cake be kept in the refrigerator?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.
4. Is this cake suitable for vegans?
You can adapt the recipe using plant-based eggs and milk, as well as plant-based gelatin.
This orange cream cake is more than just a dessert; it is an experience that brings joy and flavor into everyday life. Enjoy every slice and share the joy with your loved ones! Bon appétit!
Ingredients: For the base: 6 eggs 6 tablespoons of sugar 6 tablespoons of flour For soaking: 200 ml of natural orange juice 3 tablespoons of sugar For vanilla cream: 1 packet of vanilla pudding 250 ml of milk 3 tablespoons of sugar 1 vanilla essence 200 ml of liquid cream 1 packet of gelatin For orange cream: 1 packet of whipped pudding 250 ml of natural orange juice 3 tablespoons of sugar 1 orange essence 200 ml of liquid cream 1 packet of gelatin For the glaze: 100 g of white chocolate 50 ml of liquid cream For the jelly: 300 ml of natural orange juice 4 tablespoons of sugar 2 packets of gelatin For decoration: oranges coconut candies
Tags: orange cake
