Orange cream cake

Orange Cream Cake – A Refreshing Delight

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 10

This orange cream cake is a perfect choice for any special occasion or simply to treat yourself on an ordinary day. The combination of fluffy cocoa sponge and smooth orange cream will take you on a wave of flavor, while the citrus aroma will bring a touch of freshness. Let me show you how to prepare it step by step, so you can achieve a perfect result!

Recipe Story

Fruit cream cakes have a rich tradition in gastronomy, symbolizing joy and celebrations. Today, the orange cake is appreciated for its balance between sweet and tangy, having the power to bring smiles to the faces of those who taste it. So, let’s see how to prepare this delight!

Ingredients

For the sponge:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 2-3 tablespoons of cocoa
- 1 packet of vanilla sugar
- 1 pinch of baking powder

For the orange cream:
- 3 oranges
- 200 g of sugar
- 200 ml of water
- 400 ml of milk
- 3 tablespoons of sugar
- 1 packet of whipped cream pudding
- 1 packet of vanilla sugar
- 10 g of gelatin
- 300 g of Hulala cream

Step by Step

1. Preparing the Caramelized Orange Slices

- Slicing the oranges: Wash the 3 oranges well and cut them into thin slices. Make sure they are thin enough to caramelize evenly.
- Preparing the syrup: In a pot, combine 200 g of sugar with 200 ml of water. Bring the mixture to a boil over low heat, stirring occasionally, until the sugar completely dissolves.
- Caramelizing: Add the orange slices to the hot syrup and let them simmer over low heat for about 15-20 minutes until they become transparent. This process not only enhances the flavor but also the aesthetic appearance of the cake.
- Draining: After boiling, remove the orange slices and let them drain on a rack.

2. Preparing the Sponge

- Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping well.
- Beating the egg whites: Beat the egg whites with a mixer on high speed until they start to stiffen. Then, gradually add 6 tablespoons of sugar and 1 packet of vanilla sugar. Continue mixing until you achieve a firm and glossy foam.
- Preparing the mixture: Beat the yolks with a pinch of salt, then add them to the egg whites. Sifting the flour with the baking powder and cocoa is essential to avoid lumps. Gently fold the flour mixture into the egg whites with slow, upward movements.
- Baking the sponges: Pour the mixture into a baking pan lined with parchment paper (26 cm) and bake in a preheated oven at 180°C for 25-30 minutes. The sponge is ready when it becomes slightly elastic to the touch and passes the toothpick test.

3. Preparing the Orange Cream

- Boiling the milk: In a pot, bring 400 ml of milk to a boil. Add the grated zest of one orange and 3 tablespoons of sugar. This will add extra flavor to your cream.
- Dissolving the pudding: In a bowl, dissolve the pudding packet in a little cold milk. When the milk on the stove starts to boil, add the pudding mixture, stirring constantly until it thickens. Once the cream has thickened, remove it from the heat and let it cool.
- Adding the gelatin: Hydrate the gelatin in cold water according to the instructions on the package. After it has bloomed, add it to the warm cream, mixing well to incorporate evenly.
- Incorporating the whipped cream: Whip the Hulala cream until it becomes firm, then fold it into the cooled cream using a spatula.

4. Assembling the Cake

- Soaking the sponge: Once the sponge has cooled, cut it in half horizontally. Use the syrup from the orange slices to soak it, making the cake moister and more flavorful.
- Assembling the cake: Place one half of the sponge on a plate and line a cake pan with plastic wrap (this will help with easy removal of the cake). Place the caramelized orange slices at the bottom of the pan, then pour a layer of orange cream. Add the soaked sponge, followed by the remaining cream, finishing with the second sponge layer.
- Cooling: Allow the cake to chill in the refrigerator for a few hours (ideally overnight) to set and meld the flavors.

5. Decorating the Cake

- Inverting: Once the cake has set, carefully invert it onto a serving platter.
- Decorations: Use whipped cream to decorate the edge of the cake, and for an elegant touch, you can add the caramelized orange slices on top.

Serving Suggestions

This delicious cake pairs wonderfully with a cup of citrus tea or a dry white wine. You can also serve it with vanilla ice cream for a pleasant contrast between warm and cold.

Practical Tips

- Choosing the oranges: Opt for fresh oranges with smooth, shiny skin. These will provide the best taste and aroma.
- Gelatin: Ensure that the gelatin is well-hydrated before adding it to the cream to avoid lumps.
- Variations: You can also add other fruits to the cream, such as strawberries or peaches, to diversify the flavor.

Nutritional Information

Each serving of cake contains approximately 350-400 calories, depending on the portions of whipped cream and syrup. The cake is a good source of carbohydrates due to the sugar and flour, but also of vitamins due to the oranges.

Frequently Asked Questions

1. Can I use other fruits instead of oranges?
Yes, you can experiment with lemons, limes, or even berries, adjusting the sugar quantities based on their acidity.

2. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

3. Is it suitable for vegans?
You can adapt the recipe using flaxseed or chia eggs for the sponge and vegan cream for the cream.

So, don’t wait any longer! Gather the ingredients and let your creativity shine in the kitchen. The orange cream cake will delight you and your loved ones with every slice. Enjoy!