Preparation method for the cake base: Start by preparing the cake base, an essential step to achieve a fluffy and delicious texture. The margarine is whipped with sugar until frothy, ensuring you get a homogeneous and airy composition. Add the ammonium and baking soda quenched with a tablespoon of lemon juice; these ingredients will help the dough rise. Continue by adding the oil and vanilla sugar, which will provide a pleasant aroma and extra moisture. Gradually incorporate the flour, mixing gently until a suitable dough is formed, ideal for rolling into sheets.
Divide the dough into three equal parts and, using a rolling pin, roll each piece on the back of a floured baking tray. These sheets will be baked in a preheated oven at a medium temperature for about 15 minutes, or until they become slightly golden. When ready, let them cool completely so they can be assembled later.
While the sheets are baking, dedicate yourself to preparing the cream. Preparation method for the cream: Dissolve the flour in the orange juice, mixing well to avoid lumps. Boil the mixture in a double boiler, stirring constantly, until the cream thickens. Once you achieve the desired consistency, allow the cream to cool completely.
In another bowl, whip the margarine with sugar and vanilla sugar until it becomes a fluffy composition. Gradually add the cooled orange juice cream, mixing well to homogenize everything. After obtaining a smooth and delicious cream, keep it chilled until the cake sheets are ready.
Assembling the cake is a satisfying moment. Start with one sheet of cake, add a generous layer of cream, followed by another sheet, and then repeat the process. The last sheet will be placed on top. At first, the sheets may seem firmer, but don’t worry, as by the next day they will soften and absorb a little, making them ideal for enjoying.
Preparation method for the glaze: Start by mixing the sugar with water and cocoa in a saucepan, then bring them to a boil over low heat. When the ingredients begin to homogenize, add the oil, which will give a glossy texture to the glaze. Let the mixture cook for a few moments, stirring constantly, then pour the warm glaze over the cake, ensuring it is evenly distributed. The glaze can be finished on the edges of the cake or left to flow freely, creating an appetizing appearance. For additional decoration, you can adorn the cake with fresh or canned fruit, such as grapes. This cake will surely be a delight for any occasion!
Divide the dough into three equal parts and, using a rolling pin, roll each piece on the back of a floured baking tray. These sheets will be baked in a preheated oven at a medium temperature for about 15 minutes, or until they become slightly golden. When ready, let them cool completely so they can be assembled later.
While the sheets are baking, dedicate yourself to preparing the cream. Preparation method for the cream: Dissolve the flour in the orange juice, mixing well to avoid lumps. Boil the mixture in a double boiler, stirring constantly, until the cream thickens. Once you achieve the desired consistency, allow the cream to cool completely.
In another bowl, whip the margarine with sugar and vanilla sugar until it becomes a fluffy composition. Gradually add the cooled orange juice cream, mixing well to homogenize everything. After obtaining a smooth and delicious cream, keep it chilled until the cake sheets are ready.
Assembling the cake is a satisfying moment. Start with one sheet of cake, add a generous layer of cream, followed by another sheet, and then repeat the process. The last sheet will be placed on top. At first, the sheets may seem firmer, but don’t worry, as by the next day they will soften and absorb a little, making them ideal for enjoying.
Preparation method for the glaze: Start by mixing the sugar with water and cocoa in a saucepan, then bring them to a boil over low heat. When the ingredients begin to homogenize, add the oil, which will give a glossy texture to the glaze. Let the mixture cook for a few moments, stirring constantly, then pour the warm glaze over the cake, ensuring it is evenly distributed. The glaze can be finished on the edges of the cake or left to flow freely, creating an appetizing appearance. For additional decoration, you can adorn the cake with fresh or canned fruit, such as grapes. This cake will surely be a delight for any occasion!
Ingredients
Cream ingredients: 150 gr. margarine 100 gr. sugar 1 teaspoon bicarbonate (baking soda) 1 teaspoon ammonium (ammonium bicarbonate) 1/2 lemon 2 tablespoons oil flour as much as it takes (about 250 gr.) a sachet of vanilla sugar Cream ingredients: 2 tablespoons flour 300 ml necarbogazos juice with orange pulp 100 gr. margarine 100 gr. powdered sugar 1 sachet vanilla sugar Ingredients icing: 3 tablespoons sugar 3 tablespoons cocoa 2 tablespoons oil 3 tablespoons water Ingredients decoration: some fruits, I used grapes from compote