Cheese and orange cream cake (a la Motan)
Orange and Cream Cheese Cake – A Flavorful Delight That Will Enchant Your Senses I invite you to discover this delicious recipe for orange and cream cheese cake, an elegant and refined dessert perfect for any occasion. This cake not only blends the fruity flavors of oranges with the smooth texture of cream cheese, but it also brings a touch of nostalgia, reminding us of beautiful moments spent with family around the table. Let's get to work and transform simple ingredients into something truly special! Preparation time: 30 minutes Baking time: 30 minutes Total time: 60 minutes Servings: 12 Ingredients for the Base - 3 fresh eggs - 5 tablespoons of sugar - 4 tablespoons of oil (preferably sunflower or canola oil for a neutral flavor) - 3 packets of vanilla sugar (or 1 teaspoon of vanilla extract) - 3 tablespoons of flour - 2 tablespoons of cocoa powder (good quality for an intense flavor) - 1/2 teaspoon of baking powder - Zest of one orange (for added flavor) - A pinch of salt (to enhance the flavors) Ingredients for the Cream - 300 g cottage cheese (preferably with a higher fat content for a richer cream) - 3 tablespoons of powdered sugar - 25 g butter (at room temperature) - 4 oranges (seedless, to avoid bitterness) - 1 teaspoon of gelatin (powder or sheets, properly dissolved) - 300 ml heavy cream (ideally very cold for easy whipping) - 1 teaspoon of orange essence (if you want a more intense flavor) Step by Step – Preparing the Cake 1. Preparing the Base: - Start by preheating the oven to 180 degrees Celsius. This will ensure even baking of the base. - In a bowl, mix the flour, cocoa powder, baking powder, and a pinch of salt. This dry mixture will give the base a fluffy texture. - In another bowl, beat the egg whites with the sugar and vanilla sugar until you achieve a stiff, glossy foam. This is key for a light and airy base. - Add the egg yolks one at a time, gently mixing to avoid losing air in the mixture. Then, incorporate the oil and orange zest. - Finally, add the dry ingredient mixture, folding it in with a spatula from top to bottom to keep it airy. - Pour the mixture into a rectangular baking pan (25/15 cm) lined with parchment paper and bake for 30 minutes. Check with a toothpick to see if it’s done – it should come out clean. 2. Preparing the Cream: - Hydrate the gelatin in 2-3 tablespoons of orange juice and then dissolve it in a double boiler. This will help stabilize the cream. - Peel the oranges and cut them into small cubes. These will add freshness and texture to the cream. - Whip the cream until it becomes firm, adding the orange essence for an intense flavor. - Mix the cottage cheese with the powdered sugar and butter until you achieve a smooth cream. Incorporate the cooled gelatin and orange cubes, mixing gently. - Finally, add 2/3 of the whipped cream, folding it in carefully to maintain the airiness. 3. Assembling the Cake: - Line the baking pan used for the base with plastic wrap. This will make it easier to remove the cake once it has set. - Pour the cream into the pan and smooth the surface. Place the base on top, pressing gently to level it. - Cover with plastic wrap and let the cake set in the refrigerator overnight, or at least 4-5 hours, for the cream to firm up well. - Once set, invert the cake onto a serving platter and decorate as you like: you can use orange slices, whipped cream, or grated chocolate for an elegant look. Tips and Variations - For a more intense flavor, you can add a few drops of lemon juice to the cream to balance the sweetness. - Vary the fruits: Instead of oranges, you can use lemons or berries for a seasonal cake. - For a special touch, you can add a layer of chocolate glaze on top of the cake. Nutritional Benefits This cake is not only delicious but also packed with nutrients. Cottage cheese is an excellent source of protein, and oranges are rich in vitamin C, contributing to strengthening the immune system. Additionally, cocoa brings antioxidants that help maintain cardiovascular health. Frequently Asked Questions - Can I use another type of cheese? Yes, you can try ricotta or mascarpone for a richer cream. - If I don't have gelatin, what can I use? You can replace gelatin with agar-agar, a plant-based alternative. - How do I store the cake? You can keep it in the refrigerator, covered, for 3-4 days. Serving Suggestions and Pairings The orange and cream cheese cake pairs perfectly with a cup of Earl Grey tea or a flavorful espresso. Additionally, vanilla ice cream or freshly whipped cream can complement this delicacy, bringing a contrast of temperature and texture. Now that you have all the necessary information, it's time to get cooking! Your cake will surely be a hit at any gathering, bringing smiles to the faces of your loved ones. Happy cooking!
Preparation
Sponge: - I mixed the flour with cocoa powder, baking powder, and salt. - I whisked the egg whites with sugar and vanilla sugar, then added the egg yolks one by one, followed by the oil, orange zest, and mixed well. - I added the dry ingredient mixture, that is, the flour and others, to the egg whites and folded gently until incorporated. - I poured the mixture into a rectangular baking tray of 25/15 lined with parchment paper and baked at 180 degrees for 30 minutes. - I took the sponge out of the tray and let it cool. Cream: - I soaked the gelatin in 2-3 tablespoons of orange juice, then dissolved it in a double boiler. - I peeled the oranges and cut them into small pieces. - I whipped the cream and added orange essence. - I mixed the cottage cheese with powdered sugar and butter until I obtained a smooth cream. - I added the cooled gelatin, oranges, and 2/3 of the whipped cream and mixed well. Assembly: - I lined the tray used for baking the sponge with plastic wrap, poured the cream into the tray, leveled it, and then placed the sponge on top, pressing it down well. - It is placed in the fridge until the cream sets well; I left it overnight. - I inverted the cake onto a platter and decorated it to my imagination.
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