<\/a><\/p>\n\n\n\nThe ingredients<\/h3>\n\n\n\n
To prepare the dough we need:<\/p>\n\n\n\n
the grated rind of an orange
100 g of sugar
four eggs
vanillin as required
salt as
required a pound of flour<\/p>\n\n\n\n
The preparation<\/h3>\n\n\n\n
The first thing is to break the eggs: we will have to do it by separating the yolks from the whites.<\/p>\n\n\n\n
We will have to whip the egg whites with an electric whisk, not without having first fixed them with salt. While we whip them, add the sugar. Once the whites are whipped to the right point, add the yolks, one at a time, always working with the blender.<\/p>\n\n\n\n
After a while we change with a hand whisk and add the orange zest, the sifted flour and the vanillin to the mix.<\/p>\n\n\n\n
When we have obtained a uniform dough, we pour it into a springform pan that we will have lined with parchment paper. Then it is placed in the oven at 180 degrees for about thirty minutes.<\/p>\n\n\n\n
Advertising<\/p>\n\n\n\n
In the meantime we will have to think about the filling.<\/p>\n\n\n\n
The stuffing<\/h4>\n\n\n\n
We need:<\/p>\n\n\n\n
three tablespoons of cornstarch
a tablespoon of icing sugar
Juice of 1 orange
300 g of milk
two tablespoons of butter
two eggs
two ounces of whipping cream<\/p>\n\n\n\n
The preparation<\/h3>\n\n\n\n
In a saucepan we add the eggs and the sugar, then we mix with a hand whisk. After a while the starch will also enter and we will start mixing again. Then it’s the turn of the orange juice and the milk and we put everything on the stove.<\/p>\n\n\n\n
Let it go until the mixture thickens into a cream: at that point we remove the saucepan from the heat and add a knob of butter, then let it cool down completely.<\/p>\n\n\n\n
While the cream is cold, in a bowl we pour the icing sugar and the cold whipping cream. The two ingredients are worked with an electric mixer and then we also add the cream that we made a little while ago. It turns slowly with a spatula and from bottom to top.<\/p>\n\n\n\n
Assemble the cake<\/h4>\n\n\n\n
At this point the dough is recovered and cut into three parts (or wheels).<\/p>\n\n\n\n
Advertising<\/p>\n\n\n\n
We place the first layer on a flat plate and close it with the edge of the cake pan above. Then we pour a part of the cream on it and then we place the second piece of the cake on top of this layer, the second round, so to speak. After that, of course, we will pour the remaining cream on top.<\/p>\n\n\n\n
Now we take the third wheel and put it to blend in the mixer: a grainy mixture should come out which we will pour over the last layer of cream. We level and seal with cling film, after which we put everything in the fridge for at least three hours.<\/p>\n\n\n\n
After the three hours, we recover from the frigidaire and sprinkle with icing sugar.<\/p>\n\n\n\n
Good job, have fun and bon appetit!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"The orange cake for special occasions. It’s done in seconds! Below we offer you an orange cream cake that we are sure you will find delicious. It is prepared with very simple ingredients, but in its linearity it is truly spectacular. Let’s take a closer look at the recipe. Advertising The ingredients To prepare the dough we […]<\/p>\n","protected":false},"author":1,"featured_media":394,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-393","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n
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