Star with oranges and charlotte
Orange and Charlotte Star
When I was little, an old wise man told me that when I can't fall asleep, I should count the stars. "One star, two stars..." he said, and with each star I counted, sleep came closer. Now, in the kitchen, I enjoy the same magic, but I only count one star while licking my fingers from the treats I prepare. Today, I invite you to make a dessert that will brighten your evenings: an orange and charlotte star.
Total preparation time: 1 hour
Baking time: 15 minutes
Number of servings: 8
Ingredients:
For the sponge cake:
- 6 eggs
- 5 tablespoons sugar
- 4 tablespoons oil
- 6 tablespoons flour
- 1 orange essence
For the charlotte:
- 3 tablespoons cocoa
- 4 tablespoons sugar
- 1 tablespoon flour
- 2 cups milk
For assembly:
- 100 ml orange juice
- 1 jar of orange jam
- 100 g dark chocolate
- 50 g white chocolate
Preparation:
1. Preparing the sponge cake:
Start by separating the egg whites from the yolks. It is very important to ensure that the bowls are clean, as any trace of fat can prevent the egg whites from whipping well. Beat the egg whites at medium speed until they become frothy. Add the sugar, one tablespoon at a time, continuing to mix. When the egg whites become glossy and have a firm consistency, add the yolks one by one, gently folding with a spatula.
2. Adding oil and flour:
At this point, add the oil in a thin stream, continuing to mix. Then, incorporate the orange essence and flour, sprinkling it in to avoid lumps. Use a spatula or wooden spoon and gently fold to keep the air in the mixture.
3. Baking the cake:
Pour the batter into a cake pan lined with parchment paper. If you have a special star-shaped pan, now is the time to use it! Preheat the oven to 180°C and bake the cake for 10-15 minutes until golden and passes the toothpick test. Once done, remove it from the oven and let it cool completely.
4. Preparing the charlotte:
In another bowl, mix the cocoa with the sugar and 1 tablespoon of flour. Gradually add the milk, stirring continuously to avoid lumps. Place the mixture over low heat and stir constantly until it thickens. This is the delicious base of your charlotte.
5. Assembling the cake:
After the cake has cooled, cut it into a star shape using a cardboard template. Slice the cake horizontally into 3 layers. Soak the first layer with orange juice, add a generous layer of cocoa charlotte and a tablespoon of orange jam. Then, place the second layer and repeat the process.
6. Finishing the cake:
Melt the dark chocolate in a bain-marie. Once melted, pour the chocolate over the cake, covering the entire surface. When the chocolate is still warm, grate the white chocolate on top for an attractive visual effect.
Chef's tip:
For an extra flavor, you can add a little lemon juice to the sponge cake batter or replace the orange jam with another flavor, such as raspberry or sour cherries, for an interesting contrast.
Nutritional benefits:
This dessert is a good source of protein due to the eggs and contains antioxidants from cocoa, which can provide health benefits. Additionally, oranges bring a boost of vitamin C, essential for the immune system.
Frequently asked questions:
1. Can I use other types of chocolate?
Of course! You can experiment with milk chocolate or white chocolate, depending on your preferences.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the recipe or opt for a less sweet jam.
3. What drinks pair well with this dessert?
Serve the cake alongside fruit tea or fresh lemonade for a refreshing touch.
4. How can I store the cake?
Keep it in an airtight container in the fridge, where it will stay fresh for 3-4 days.
This orange and charlotte cake recipe is perfect for any occasion, whether you're celebrating a special moment or simply want to treat yourself to a delicious dessert. So, don't hesitate, put on your apron and get ready to count the stars in the kitchen while indulging your taste buds!
Ingredients: 6 eggs, 4 tablespoons oil, 5 tablespoons sugar, 6 tablespoons flour, 1 orange essence, 1 jar of orange jam, 100 ml orange juice, 100 g dark chocolate, 50 g white chocolate, 2 cups milk, 3 tablespoons cocoa, 1 tablespoon flour, 4 tablespoons sugar.
