Cream and Orange Cake - a refreshing and elegant delight
On gloomy winter days, when snow blankets the landscape and offers moments of introspection, there is nothing more comforting than indulging in a delicious dessert. Today, I will share with you the recipe for a cream and orange cake, a true delight for the taste buds that will not only add a splash of color to the table but also bring joy to your soul. This recipe comes from my sister-in-law Pia, who taught me the art of making cakes with gelatin-based creams. Let’s put on our aprons and begin our culinary adventure!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Ingredients
For the sponge:
- 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder
- Zest of one orange
- Zest and juice of one lemon
For the cream:
- 250 ml of milk
- 30 g of gelatin
- 5 egg yolks
- 250 g of sugar
- 500 ml of liquid cream
- 5-6 oranges
- Zest of one orange
- 2 tablespoons of sugar for whipping the cream
Step by step - Making the cake
1. Preparing the sponge
The first step is to prepare the sponge. Start by separating the egg whites from the yolks. Whip the egg whites with a pinch of salt until they become firm and glossy. Gradually add the sugar and continue to whip until you achieve a perfectly consistent meringue. One of the most important tricks here is not to rush; slowly adding the sugar will help achieve an airy texture.
In another bowl, mix the yolks with the vanilla sugar, orange zest, and lemon juice. Once the meringue is ready, gently fold the yolk mixture into the egg whites using a spatula to preserve the air in the meringue.
Add the flour and baking powder, gently mixing to avoid losing volume. Pour the mixture into a 26 cm diameter baking pan lined with parchment paper. Bake in a preheated oven at 160 degrees Celsius for about 45 minutes or until a toothpick comes out clean. Once the sponge is baked, remove it from the oven and let it cool on a rack.
2. Preparing the cream
While the sponge cools, you can prepare the cream. Soak the gelatin in warm milk and let it hydrate. This is a crucial step for achieving a consistent cream. Once the gelatin has dissolved, let it cool in the refrigerator from evening until morning to set slightly.
In another bowl, mix the yolks with 250 g of sugar, then add the gelatin dissolved in milk. Heat over low heat, stirring constantly, until the gelatin is completely dissolved, but be careful not to let the mixture boil.
Once it has cooled slightly, fold in the whipped cream with the 2 tablespoons of sugar and the orange zest. Add the chopped oranges, which will add a fresh taste and an interesting texture to the cream.
3. Assembling the cake
Now that we have both the sponge and the cream ready, let’s proceed to assemble the cake. Peel the oranges and slice them thinly. Line the bottom of the dish where you want to prepare the cake with the orange slices. I recommend using a Pyrex dish, as it will give the cake an elegant shape.
Spread a layer of cream over the orange slices, making sure to spread it evenly on the sides. Then, place the first sponge layer, followed by another layer of cream. Add the second sponge layer and, finally, spread a thin layer of cream on top. Cover the cake with plastic wrap and refrigerate overnight to set the cream.
4. Serving the cake
The next day, when the cake is well set, remove it from the refrigerator and let it sit for a few minutes at room temperature. Carefully invert it onto a serving platter. Decorate the cake as desired, either with additional orange slices or whipped cream. An inspired idea would be to alternate regular orange slices with blood orange slices for a vibrant and attractive look.
Useful tips and tricks
- Gelatin: Make sure the gelatin is well hydrated before adding it to the cream. This will ensure a smooth texture and optimal stability.
- Oranges: Use fresh, high-quality oranges that have an intense flavor. Also, feel free to experiment with other citrus fruits, such as grapefruit, for a hint of bitterness.
- Variations: If you want a quicker version, replace the sponge with ladyfingers. This will reduce the preparation time and give the cake a different texture.
- Serving: The cake pairs perfectly with a cup of citrus tea or a dry white wine, which will complement the dessert's flavors.
Nutritional benefits
This cream and orange cake is not only delicious but also packed with nutrients. Oranges are an excellent source of vitamin C, which helps strengthen the immune system and maintain skin health. Additionally, the cream can provide a dose of calcium, essential for bone health. However, keep in mind the portions consumed, as the cake also contains sugar and fats.
Frequently asked questions
- What type of cream should I use? It is recommended to use liquid cream with at least 30% fat content to achieve an airy texture.
- Can I use plant-based gelatin? Yes, you can use plant-based gelatin, but make sure to follow the instructions on the package for the best results.
- How do I store the cake? The cake can be stored in the refrigerator, covered, for 3-4 days, but it is best enjoyed fresh.
Enjoy this cream and orange cake, a simple yet impressive recipe that will bring smiles to the faces of your loved ones. Bon appétit!
On gloomy winter days, when snow blankets the landscape and offers moments of introspection, there is nothing more comforting than indulging in a delicious dessert. Today, I will share with you the recipe for a cream and orange cake, a true delight for the taste buds that will not only add a splash of color to the table but also bring joy to your soul. This recipe comes from my sister-in-law Pia, who taught me the art of making cakes with gelatin-based creams. Let’s put on our aprons and begin our culinary adventure!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Ingredients
For the sponge:
- 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder
- Zest of one orange
- Zest and juice of one lemon
For the cream:
- 250 ml of milk
- 30 g of gelatin
- 5 egg yolks
- 250 g of sugar
- 500 ml of liquid cream
- 5-6 oranges
- Zest of one orange
- 2 tablespoons of sugar for whipping the cream
Step by step - Making the cake
1. Preparing the sponge
The first step is to prepare the sponge. Start by separating the egg whites from the yolks. Whip the egg whites with a pinch of salt until they become firm and glossy. Gradually add the sugar and continue to whip until you achieve a perfectly consistent meringue. One of the most important tricks here is not to rush; slowly adding the sugar will help achieve an airy texture.
In another bowl, mix the yolks with the vanilla sugar, orange zest, and lemon juice. Once the meringue is ready, gently fold the yolk mixture into the egg whites using a spatula to preserve the air in the meringue.
Add the flour and baking powder, gently mixing to avoid losing volume. Pour the mixture into a 26 cm diameter baking pan lined with parchment paper. Bake in a preheated oven at 160 degrees Celsius for about 45 minutes or until a toothpick comes out clean. Once the sponge is baked, remove it from the oven and let it cool on a rack.
2. Preparing the cream
While the sponge cools, you can prepare the cream. Soak the gelatin in warm milk and let it hydrate. This is a crucial step for achieving a consistent cream. Once the gelatin has dissolved, let it cool in the refrigerator from evening until morning to set slightly.
In another bowl, mix the yolks with 250 g of sugar, then add the gelatin dissolved in milk. Heat over low heat, stirring constantly, until the gelatin is completely dissolved, but be careful not to let the mixture boil.
Once it has cooled slightly, fold in the whipped cream with the 2 tablespoons of sugar and the orange zest. Add the chopped oranges, which will add a fresh taste and an interesting texture to the cream.
3. Assembling the cake
Now that we have both the sponge and the cream ready, let’s proceed to assemble the cake. Peel the oranges and slice them thinly. Line the bottom of the dish where you want to prepare the cake with the orange slices. I recommend using a Pyrex dish, as it will give the cake an elegant shape.
Spread a layer of cream over the orange slices, making sure to spread it evenly on the sides. Then, place the first sponge layer, followed by another layer of cream. Add the second sponge layer and, finally, spread a thin layer of cream on top. Cover the cake with plastic wrap and refrigerate overnight to set the cream.
4. Serving the cake
The next day, when the cake is well set, remove it from the refrigerator and let it sit for a few minutes at room temperature. Carefully invert it onto a serving platter. Decorate the cake as desired, either with additional orange slices or whipped cream. An inspired idea would be to alternate regular orange slices with blood orange slices for a vibrant and attractive look.
Useful tips and tricks
- Gelatin: Make sure the gelatin is well hydrated before adding it to the cream. This will ensure a smooth texture and optimal stability.
- Oranges: Use fresh, high-quality oranges that have an intense flavor. Also, feel free to experiment with other citrus fruits, such as grapefruit, for a hint of bitterness.
- Variations: If you want a quicker version, replace the sponge with ladyfingers. This will reduce the preparation time and give the cake a different texture.
- Serving: The cake pairs perfectly with a cup of citrus tea or a dry white wine, which will complement the dessert's flavors.
Nutritional benefits
This cream and orange cake is not only delicious but also packed with nutrients. Oranges are an excellent source of vitamin C, which helps strengthen the immune system and maintain skin health. Additionally, the cream can provide a dose of calcium, essential for bone health. However, keep in mind the portions consumed, as the cake also contains sugar and fats.
Frequently asked questions
- What type of cream should I use? It is recommended to use liquid cream with at least 30% fat content to achieve an airy texture.
- Can I use plant-based gelatin? Yes, you can use plant-based gelatin, but make sure to follow the instructions on the package for the best results.
- How do I store the cake? The cake can be stored in the refrigerator, covered, for 3-4 days, but it is best enjoyed fresh.
Enjoy this cream and orange cake, a simple yet impressive recipe that will bring smiles to the faces of your loved ones. Bon appétit!