Lemon and orange cream cake sprinkled with chocolate

Name: Lemon and orange cream cake sprinkled with chocolate - Sorina K.
Ingredients: 6 eggs; 5 tablespoons of water; 12 tablespoons of sugar; a pinch of salt; 10 tablespoons of flour; 2 tablespoons of cocoa; vanilla essence; butter; baking paper; syrup for soaking; 250 ml of boiled and cooled milk; Dr. Oetker lemon cream; 2 tablespoons of powdered sugar; 1 orange for decoration.

Dessert - Lemon and orange cream cake sprinkled with chocolate by Sorina K. - Recipia

Lemon and Orange Cream Cake Topped with Chocolate I've made this cake several times, especially when I'm craving something sweet but not heavy. I usually choose it on summer days or when I have oranges on hand. The lemon cream brings a refreshing taste, and the simple cocoa base isn't too sweet, which I like. It's not a complicated cake, but it requires a bit of patience for assembly and cooling. Quick Info Total time: approx. 2 hours (including cooling and assembly) Preparation time: 35 minutes Baking time: 30-35 minutes, depending on the oven Servings: 10-12 slices Difficulty: medium Recipe type: cream cake for relaxing days, suitable for summer or holidays Ingredients For the base: 6 eggs 5 tablespoons of water 12 tablespoons of sugar 1 pinch of salt 10 tablespoons of flour 2 tablespoons of cocoa Vanilla essence Butter for greasing the pan Baking paper For soaking: Compote, to soak the base (juice, not the fruit) For the cream: 250 ml of boiled and cooled milk (cold) 1 packet of Dr. Oetker lemon cream 2 tablespoons of powdered sugar For decoration: 1 orange (for garnish, sliced or in pieces) Grated chocolate or strips, to taste Preparation method 1. Prepare the base Break the eggs and separate the egg whites from the yolks. Place the egg whites in a clean bowl, add the pinch of salt, and beat with a mixer until the foam becomes stiff and glossy. Don't rush, beat them well; otherwise, the base won't rise properly. When the egg whites are firm, start adding the sugar, little by little, mixing constantly. The foam should be dense and form peaks. Add all the yolks at once over the beaten egg whites. Mix gently with a wooden spoon or spatula, not with the mixer, so you don't lose the air in the mixture. Add the vanilla essence. Sift the flour and cocoa directly over the mixture. Add them gradually, mixing slowly from the bottom up until homogeneous. The mixture will become slightly brownish from the cocoa. Prepare a round cake pan (about 24 cm in diameter, but another size will work too), grease it with butter, and line it with baking paper. Pour in the mixture and level it. 2. Baking the base Put the pan in the preheated oven (180°C, no fan if possible). Check after 30 minutes. The base is ready when the toothpick test is passed (the toothpick comes out clean from the middle). If it's not baked, leave it for another 5 minutes and check again. Remove the base from the oven and let it cool completely in the pan at room temperature. Don't cut it while it's warm; otherwise, it will crumble. 3. Soaking the base When the base has cooled, carefully remove it from the pan and cut it horizontally into two or three layers, depending on how tall it turned out. Don't insist on making it perfectly straight. Use the juice from the compote (peach, apricot, pineapple, whatever you have on hand) to soak each layer. Use a spoon or brush to apply the juice; don't overdo it so it doesn't get too soggy. 4. Preparing the cream Pour 250 ml of cold milk into a large bowl. Add the packet of lemon cream. Mix initially on low speed for 1-2 minutes to combine, then on high speed for another 3 minutes until it becomes thick. Toward the end, add the 2 tablespoons of powdered sugar and mix briefly. The cream becomes light, with a tangy lemon flavor. 5. Assembly Place the first layer of the base on a platter. Spread an even layer of lemon cream. Place the second layer, soak it, and spread another layer of cream. Repeat if you have a third layer, using the remaining cream. Use some of the remaining cream on the sides as well. It doesn't have to be perfect; the important thing is to cover it well. 6. Decoration Peel the orange and cut it into thin slices or cubes, depending on how you want it to look. Sprinkle them over the cream. Finally, grate chocolate over the oranges and the edges for appearance and a bit of extra flavor. Refrigerate the cake for at least an hour before serving, to let the cream set well. Why I make this recipe often I love the recipe because it uses basic ingredients and isn't loaded with butter or heavy creams. The base isn't overly sweet, and the lemon cream is refreshing. It suits ordinary days, not just special occasions. Tips and variations Tips Take the eggs out of the fridge 30 minutes before using. For the base, don’t beat too much after adding the flour, just enough to mix. Make sure the base is completely cool before cutting and filling it with cream. If you have time, let the cake chill overnight; it cuts better. Substitutions You can use any compote you have at home for soaking. If you don't have vanilla essence, you can skip it; it's not essential. You can replace the lemon cream with another instant cream with a similar flavor if you can't find the exact packet. Variations For a richer taste, you can add grated lemon zest to the cream. If you don't want cocoa in the base, leave it out, and you'll get a simple yellow base. For decoration, you can add berries or other citrus fruits. Serving ideas It pairs well with green tea or a simple coffee. You can add a bit of whipped cream on top if you want something creamier. It cuts well into thin slices, as it's quite dense. Frequently asked questions 1. Can I use another cream instead of Dr. Oetker lemon cream? Yes, any instant cream with a lemon or fruit flavor that is prepared cold works well for this cake. 2. How stiff should the egg white foam be? The egg white foam should be firm, not falling out of the bowl when turned upside down; otherwise, the base won't be airy. 3. If I don't have compote, can I use homemade syrup? Yes, you can make a quick syrup from water, a little sugar, and lemon or orange juice. 4. How thick should the base layers be after cutting? It doesn't matter if they are perfectly equal, but ideally, each should be 1.5-2 cm thick to absorb the syrup well and not make the cake dry. 5. Can I make the base in advance? Yes, the base can be made a day in advance and kept well covered at room temperature. Nutritional values Estimate for 1 slice (out of 12): Calories: 220-260 kcal Protein: 5-6 g Carbohydrates: 35-40 g Fats: 6-8 g Values are approximate, depending on the size of the eggs, the type of compote, and how much cream you use. The base does not contain extra fats besides the eggs and a bit of butter for the pan. Storage and reheating The cake keeps in the fridge, covered, for up to 3 days. I do not recommend freezing, as the cream's texture does not hold up well when thawed. It is not reheated; it is served cold. If left longer, the base will become quite soggy from the cream and syrup. Remaining slices can be covered with foil or placed in a container directly in the fridge.

Lemon and orange cream cake sprinkled with chocolate

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