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Orange cake

Cooking recipes / Top Picks / Homemade cakes

10 servings
4 hours 30 min

Eggs - 4 pcs., Sugar - 120 grams, Orange juice - 75ml, Orange zest - 1 tsp, Wheat flour - 150 gr, Corn starch - 35 gr, Baking powder - 1 tea liter, Orange juice - 250ml, Orange zest - 1 tsp, Cornstarch - 2.5 tbsp, Condensed milk - 190 gr, Cream fat - 150 gr, Orange juice - 100 ml, Sugar - 2 tbsp, Orange liqueur - 1 tbsp, Cream fat - 150 gr, Powdered sugar - 2 tbsp, Milk chocolate - 40 gr, Thickener - 2 tsp, Oranges - 1 pc.

How to make an orange cake? Start cooking by baking the biscuit. How to make a biscuit? Prepare the ingredients for the biscuit. All products should be one, room temperature, then the dough will rise well and evenly when baked. It is better to use freshly squeezed juice, but you can take it ready, without sugar.

First, carefully separate the proteins from the yolks. Make sure that not a drop of yolk gets into the protein, otherwise they will not rise. Pour the proteins into a dry bowl of large volume.

Whisk the squirrels to a lush, light foam to begin with. Beat the proteins start at the minimum speed of the mixer and gradually, as the proteins grow in volume, increase the speed. As soon as the proteins turn into a lush foam, pour all the sugar in small portions.

Once all the sugar has been injected, whisk the proteins until all the sugar has dissolved and the proteins have become a dense, shiny mass. Mixer whisks will leave traces on their surface in the form of steep peaks.

Do not turn off the mixer, intervene all the yolks one at a time.

Warm the freshly squeezed orange juice in the microwave until warm. Pour 1/3 of the warm juice into the whipped egg mixture and add 1 tsp of the zest. Stir with a hand whisk or spatula.

Combine the flour, starch and baking powder together. Sift 1/3 of the dry mixture into the dough and mix gently with a whisk or spatula until smooth.

Thus, alternately add the remaining juice and flour mixture to the dough. Intervene all ingredients carefully so that the proteins do not lose their volume.

Line a 22cm tin with paper or oil and sprinkle with flour. Fill the form with dough.

Bake the biscuit in the oven preheated to 180 ° C for about 35-40 minutes (focus on your oven). Do not open the oven door for the first 25 minutes, as sponge can fall from the temperature difference. When the top layer of baking browns slightly, check its readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the shape can be taken out of the oven.

Remove the finished biscuit from the tin, transfer to a grill and leave to cool completely. If there is time, wrap the cooled biscuit in film and leave for 4-5 hours or all night to compact.

Next step, make the orange cream. Prepare the products for it. Choose the highest quality condensed milk and cream, without the addition of vegetable fats.

In a saucepan, combine the orange juice, zest and starch. Stir.

Place the saucepan on the heat and, with constant stirring, bring the mass to thickening.

Add the condensed milk.

Return the saucepan to the stove and cook over low heat until the mass thickens again. Constantly mix the cream so that it does not burn. Pour the thickened cream into a bowl, cover with film (the film should touch the surface of the cream so that the crust does not form) and leave until completely cooled.

Whisk the fatty cream until thick, resistant. Read about how to whisk them correctly at the end of the recipe. Stir the whipped cream into a completely cooled orange cream in a few tricks.

Orange cream is ready. In texture and taste, it most resembles a light mousse.

For impregnation, combine the juice and sugar. Bring the mixture to a boil and boil for a few minutes. Remove the mixture from the heat, allow to cool and add the liqueur as desired. If the cake will eat children, do not add alcohol.

Collect the cake. Cut the completely cooled biscuit into three equal parts.

Put one part of the biscuit on the dish, thoroughly impregnate it with syrup (select the degree of impregnation to your taste).

Cover the biscuit with a layer of orange cream.

So collect the cake. Do not soak the last cake on top with syrup. In this form, send the cake for 1 hour to grab the cream. Garnish the cake to your liking. You can cover with icing made of black or white chocolate or whipped cream.

To decorate cream with cream, whisk cream with powder and thickener (it is not necessary to use, but if it is hot in the house, then the cream does not hold its shape well). Coat the sides and top of the cake with cream. Put part of the cream in a pastry bag with a shaped nozzle.

Grate the chocolate and sprinkle over the sides of the cake with the resulting crumbs (leave some crumbs to garnish the cake on top). Top the cake with curls of cream, as if marking portions. Garnish each curl of cream with slices of dried orange, if desired. Sprinkle the centre part with the remaining chocolate crumbs.

Orange cake is ready. Let it soak for a few hours and can serve.

Enjoy your meal!