Orange cake with lemon cream

Orange and Lemon Cream Cake

If you are looking for a recipe that combines the freshness of citrus with a velvety texture and an intense flavor, you have come to the right place! The Orange and Lemon Cream Cake is the perfect dessert to delight your family and friends. This cake not only looks stunning but also tastes amazing, making it ideal for any occasion.

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 2 hours and 5 minutes (including cooling)
Number of servings: 12

The history of this cake intertwines with culinary traditions from many cultures, where citrus fruits have always been appreciated for their vibrant flavor and nutritional benefits. Oranges and lemons are not only delicious ingredients but also rich sources of vitamin C, contributing to strengthening the immune system. Therefore, this cake is not just a treat but also a healthy choice!

Ingredients:

For the sponge:
- 4 large eggs
- 1 medium orange (about 200 g)
- 1 teaspoon baking powder
- 8 tablespoons sugar
- 8 tablespoons flour
- 150 g butter, at room temperature

For the cream:
- 600 ml milk
- 7 tablespoons flour
- 7 tablespoons sugar
- 100 g butter
- juice of one lemon
- a vial of lemon essence

For the glaze:
- 100 g chocolate (preferably dark)
- 500 ml orange juice
- 40 g cornstarch

For the syrup:
- 200 ml orange juice (Fanta or a natural juice)

Preparation steps:

1. Preparing the sponge:
a. Start by separating the eggs. Place the egg whites in a large bowl and the yolks in another.
b. Use a blender or food processor to turn the whole orange (peeled and seeded) into a smooth puree.
c. In the bowl with the softened butter, add the sugar and mix well until you achieve a creamy consistency. This step is essential for a fluffy sponge.
d. Add the yolks and orange puree to the butter and sugar mixture, mixing until the ingredients are well incorporated.
e. In another bowl, beat the egg whites until stiff peaks form. This will give the sponge excellent aeration.
f. Gently fold the beaten egg whites into the yolk mixture, mixing carefully from the bottom up to avoid losing the air from the egg whites.
g. Sift the flour and baking powder, then gradually add them to the wet mixture, mixing gently until well combined.
h. Pour the mixture into a baking pan lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for about 35 minutes or until the sponge is firm to the touch and passes the toothpick test.

2. Preparing the cream:
a. In a saucepan, combine the milk, flour, and sugar. Mix well to avoid lumps.
b. Place the mixture over medium heat, stirring constantly until it thickens. This step requires patience, but the result will be a smooth cream.
c. Once the cream has thickened, turn off the heat and add the butter. Stir until the butter completely melts.
d. Allow the cream to cool, then add the lemon juice and lemon essence, mixing well to integrate the flavors.

3. Assembling the cake:
a. Once the sponge has completely cooled, soak it with the orange juice using a brush or spoon. This step will enhance the orange flavor.
b. Spread the lemon cream over the soaked sponge evenly across the surface.
c. Grate 50 g of chocolate over the cream for an extra flavor boost.

4. Preparing the glaze:
a. In a saucepan, mix the orange juice with cornstarch and place over medium heat. Continue stirring until the glaze thickens.
b. Once the desired consistency is achieved, pour the warm glaze over the cake, ensuring it is evenly covered.
c. Grate the remaining chocolate on top for a pleasing visual effect.

5. Cooling the cake:
a. Allow the cake to cool for about 2 hours before cutting to allow the glaze to set and the flavors to meld.

Practical tips:
- Make sure all ingredients are at room temperature to facilitate blending.
- If you want to customize the recipe, you can add some chopped nuts or almonds to the sponge mixture for added texture.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of citrus tea.

Frequently asked questions:
- What type of chocolate should I use? Preferably, use dark chocolate to balance the sweetness of the cake.
- Can I use store-bought orange juice? Yes, but for a more intense flavor, I recommend freshly squeezed juice.
- How can I store the cake? You can keep it in the refrigerator, covered, for 3-4 days.

Nutritional benefits:
This cake contains oranges, which are rich in vitamin C, essential for a healthy immune system. Additionally, the butter provides healthy fats, and the flour offers essential carbohydrates for energy.

Now that you have all the necessary information, don’t hesitate to get cooking! This Orange and Lemon Cream Cake will surely become your favorite and that of your loved ones. Whether you serve it at a party or enjoy it quietly with a cup of coffee, each bite will bring a smile to the faces of those who taste it!