Dessert cake with egg white base and orange cream

Name: Dessert cake with egg white base and orange cream
Ingredients: For the base: 10 egg whites; 1 pinch of salt; 10 tablespoons of granulated sugar; 1 pinch of baking powder; zest of one lime; 1 packet of vanilla; 10 tablespoons of all-purpose flour. For the syrup: 100 ml of water; 3 tablespoons of granulated sugar; 2-3 tablespoons of orange juice. For the cream: 3 egg yolks; 400 ml of milk; 4 tablespoons of cornstarch; 150 grams of sugar; zest from 2 oranges; 1 packet of gelatin; juice from 2 oranges (100-150 ml). For the whipped cream: 300 ml of heavy cream; 3 tablespoons of granulated sugar; 1 packet of vanilla. For decoration: 1 orange.

Dessert - Dessert cake with egg white base and orange cream by Vanesa I. - Recipia

Orange Cream and Egg White Cake Preparation time: 30 minutes Baking time: 30 minutes Cooling time: 5-6 hours Total: 6 hours 30 minutes Servings: 12 This egg white cake with orange cream recipe is an excellent choice for any occasion, whether it's a holiday or a special family meal. The fluffy base perfectly complements the fresh flavors of oranges, creating a delicious and elegant dessert. Let’s embark on this delightful cooking adventure together! Ingredients For the base: - 10 egg whites - A pinch of salt - 10 tablespoons of granulated sugar - 1 teaspoon of baking powder - Zest of 1 lime (or lemon) - 1 packet of vanilla extract - 10 tablespoons of all-purpose flour For the syrup: - 100 ml of water - 3 tablespoons of granulated sugar - 2-3 tablespoons of orange juice For the cream: - 3 egg yolks - 400 ml of milk - 4 tablespoons of cornstarch - 150 g of sugar - Zest of 2 oranges - 1 packet of gelatin - Juice from 2 oranges (100-150 ml) For the whipped cream: - 300 ml of heavy cream - 3 tablespoons of granulated sugar - 1 packet of vanilla extract For decoration: - 1 orange Step by Step 1. Preparing the base Start by preheating the oven to a medium temperature (about 180°C). Prepare a baking pan by lining it with parchment paper and greasing it lightly with butter or sunflower oil. Helpful tip: It’s essential for the egg whites to be at room temperature to achieve optimal consistency when beating. If using frozen egg whites, take them out of the freezer a few hours before starting. In a large bowl, add the 10 egg whites along with a pinch of salt. Use an electric mixer to beat the egg whites until they start to stiffen and double in volume. Gradually add the sugar, continuing to mix until you achieve a firm, glossy meringue. Add the vanilla and lime zest, then gently fold in the flour mixed with the baking powder, sifting it lightly into the egg white mixture. Carefully mix with a spatula using upward motions to avoid losing air in the mixture. Pour the mixture into the prepared pan and smooth the surface with a spatula. Place the pan in the oven and bake for 25-30 minutes, until the base is golden and passes the toothpick test. Important: Do not open the oven door in the first 20 minutes of baking to prevent the base from collapsing. 2. Preparing the cream While the base is baking, you can prepare the orange cream. In a bowl, mix the sugar and cornstarch. Add the egg yolks and mix well. Start adding the milk gradually, stirring constantly to avoid lumps. Transfer the mixture to a saucepan and place it over low heat, stirring continuously. Keep stirring until the cream thickens. Once it reaches the desired consistency, remove the saucepan from the heat and let it cool, stirring occasionally to prevent a skin from forming. Add the orange zest and orange juice (100-150 ml) to the cooled cream. In another bowl, hydrate the gelatin according to the package instructions, then incorporate it into the orange cream, mixing well. In another container, whip the cream with the sugar and vanilla until it forms stiff peaks. Gently fold the whipped cream into the orange cream to maintain its lightness. 3. Assembling the cake Once the base has completely cooled, remove it from the pan and slice it horizontally into two layers. In a small saucepan, prepare the syrup by boiling the water with sugar until it dissolves, then let it cool slightly and add the orange juice. On a serving plate, place the first layer of the base and evenly drizzle half of the syrup over it. Spread half of the orange cream over the base, then cover with the second layer, which you will also drizzle with syrup. Use the remaining cream to spread evenly over the second layer. Cover the cake with plastic wrap and refrigerate for 5-6 hours to set and meld the flavors. 4. Decorating After the cake has cooled and set, trim the edges and cut it into servings. Decorate each slice with orange slices for an attractive look and an extra burst of flavor. Tips and Tricks - Gelatin: Make sure the gelatin is well-hydrated before adding it to the cream; otherwise, it won't work properly. - Flavor: You can experiment with different flavors by adding lemon zest instead of lime for a different taste. - Serving: This cake pairs perfectly with a fragrant coffee or a citrus tea. It’s ideal for festive gatherings. Nutritional Benefits This cake contains healthy ingredients, providing a good source of protein from the egg whites and vitamins from the oranges. The all-purpose flour can be replaced with whole wheat flour for a healthier option. Frequently Asked Questions 1. Can I use brown sugar instead of granulated sugar? - Yes, brown sugar will add a caramel note and a deeper flavor to the cake. 2. What can I do if the base has collapsed? - Ensure you didn't open the oven too early and that the egg whites were beaten well. You can try using it as a base for another cream cake. 3. How do I store the cake? - Keep the cake in the refrigerator, covered, for 3-4 days. It’s delicious even the next day! This egg white cake with orange cream recipe will not only impress your guests but will surely become a favorite in your household. Enjoy every slice and cherish the moments spent around the table!

Dessert cake with egg white base and orange cream

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