Delicia cake with orange cream

Ingredients

For the pastry layers

• 400-430 g flour
• 160 g butter
• 80 ml milk
• 1 egg
• 100 g powdered sugar
• 1 teaspoon baking soda
• 1 medium lemon (zest and 15 ml juice)
• 1 tablespoon cocoa

For the cream

• 4 egg yolks
• 50 g starch
• 150 g sugar
• 400 ml milk
• 100 ml freshly squeezed orange juice
• 1 medium orange (zest)
• 1 teaspoon lemon juice
• 150 g butter

For the glaze

• 100 g dark chocolate
• 25 ml milk

Preparation

1. Heat the oven to 180 °C. Mix the flour, butter, milk, egg, powdered sugar, baking soda activated with lemon juice, lemon zest and cocoa until you have a smooth dough. 2. Divide the dough into three equal parts. Roll each part out in a 25 x 35 cm or 22 x 36 cm pan. 3. Bake the layers one at a time, for 10 minutes each. They should stay pale; check them with a toothpick and take them out before they brown. 4. For the cream, set aside 75 ml of the 400 ml of milk. Bring the remaining 325 ml to a boil. Mix the reserved milk with the egg yolks, starch and sugar. 5. Pour the egg yolk mixture into the boiling milk and cook the cream over low heat for 15 minutes, stirring, until it thickens. If lumps form, take the pan off the heat and whisk the cream until they break up, then continue cooking. 6. Let the cream cool completely, about 60 minutes. Stir in the lemon juice and orange juice. Beat the butter, gradually add the cream, then add the orange zest. 7. Melt the chocolate with 25 ml of milk over low heat, about 2 minutes, until smooth. 8. Spread the cream in two equal layers, between the first two pastry layers and the third. Place the last layer on top and cover it with the chocolate glaze.