Orange Pudding Cake

Name: Orange Pudding Cake - Beatrice K.
Ingredients: Base 8 eggs 8 tablespoons sugar 10 tablespoons flour 2 tablespoons cold water 1 tablespoon oil 1 pinch of baking powder Orange cream 2 eggs 150 g sugar 2 tablespoons starch 250 ml orange juice (freshl

Dessert - Orange Pudding Cake by Beatrice K. - Recipia

I have made this orange pudding cake several times, especially when I need something light and fresh for a special day or when I have good oranges on hand. It's not complicated, but it requires a little attention to the cream and assembly to turn out just right. I like to use freshly squeezed orange juice and not skip the step of cooling the layers, otherwise, it breaks when cutting. Quick Info Total time: about 4 hours (including cooling) Actual preparation time: 1 hour – 1 hour and 20 minutes Baking time for the base: 25-30 minutes (depends on the oven) Servings: 10-12 slices Difficulty: medium Recipe type: cake, suitable for events, birthdays, or when you want something fresh with fruit Ingredients Base: 8 eggs 8 tablespoons sugar 10 tablespoons flour 2 tablespoons cold water 1 tablespoon oil 1 pinch baking powder Orange cream: 2 eggs 150 g sugar 2 tablespoons cornstarch 250 ml orange juice (freshly squeezed) Cream 1: 200 ml liquid cream 100 ml sour cream 3 tablespoons powdered sugar Strawberries (for the fruit layer, quantity to preference) Decoration: 300 ml liquid cream 1 packet 3 in 1 for cream/decor (according to instructions) Preparation method 1. Preparing the base Separate the eggs. Beat the egg whites with a pinch of salt until they hold peaks. Gradually add the sugar, mixing well after each addition until completely dissolved. Incorporate the yolks one by one, mixing after each. Add the oil and water, mixing gently until combined. Sift the flour together with the baking powder. Fold them into the egg mixture with a spatula, using wide, upward motions to avoid losing volume. Pour the mixture into a cake pan lined with baking paper. Place the base in the preheated oven (180°C – approximate, depends on the oven) and bake until it passes the toothpick test (usually 25-30 minutes). Remove the base and let it cool completely in the pan, then transfer it to a rack or paper. Only after it is completely cool, cut it into two layers. 2. Orange cream In a saucepan, beat the eggs with the sugar until smooth. Separately, mix the cornstarch with a little orange juice to avoid lumps. Add this mixture to the eggs, then gradually pour in the remaining orange juice, stirring continuously. Place the saucepan over low-medium heat. Stir constantly with a whisk or spatula. When it starts to thicken and reaches a pudding-like consistency, remove from heat and let cool to room temperature. 3. Cream 1 Whip the cream until it thickens, but not excessively, to avoid curdling. Separately, mix the sour cream with the powdered sugar until it becomes firmer. Fold the sour cream with the sugar into the whipped cream with gentle movements until combined. Keep the cream in the refrigerator until assembly. 4. Assembly Place the first layer of the base on a platter and soak it (with plain orange juice or water with a little sugar, to taste). Spread cream 1 as evenly as possible. Slice the strawberries and arrange them over the cream layer. Add the completely cooled orange cream over the layer of strawberries. Refrigerate for at least 1 hour to stabilize. Remove the cake, place the second layer of the base, and soak it as well. For decoration, whip 300 ml of cream, and at the end, add the 3 in 1 packet according to the instructions. Spread the cream on top and around the edges or decorate as you prefer. Refrigerate the cake for at least 2 hours before serving. Why I make this recipe often I love that it’s a refreshing cake, with a light texture and pure orange flavor. It slices well, stays fresh, and isn’t overly sweet. If you have guests, it looks great when cut and doesn’t require many complicated elements. Tips and variations Tips - Cool the base well before cutting; otherwise, it crumbles. - Do not leave the orange cream unattended on the heat – it can stick quickly. - Soak the base moderately, just enough to be moist, not soaked. - If you don't have 3 in 1, you can stabilize the cream with a separate stabilizer. - The cream for decoration is whipped at the end, just before decorating. Substitutions - You can use any other fruit for the layer between creams if you don’t have strawberries. - I do not recommend boxed orange juice; it works, but it doesn’t have the same taste. - Sour cream can be replaced with mascarpone or cream cheese for a different texture. Variations - If you want more flavor, add grated (untreated) orange peel to the cream. - You can also use other fresh fruits in the middle layer. - Instead of cream for decoration, a thin layer of cream 1 can be used. Serving ideas - Serve cold, in thin slices, with extra fresh strawberries on top. - It pairs well with coffee or plain black tea. - For occasions, you can decorate with candied orange slices or mint leaves. Frequently asked questions 1. Can I make the base a day in advance? Yes, the base can be baked a day in advance, kept well wrapped in the fridge. It’s even easier to cut after it has rested. 2. Can the cake be frozen? I do not recommend it, as the cream and orange cream do not freeze well. However, the plain base can be frozen. 3. Can I replace liquid cream with plant-based cream? Theoretically yes, the texture will be more stable, but the taste differs. Animal cream gives a more natural flavor. 4. Can the cornstarch be replaced with something else? Only partially. Flour works if necessary, but the pudding won’t come out as fine and will be noticeable in taste. 5. How do I cut the cake without it crumbling? Use a long, sharp knife and wipe it after each cut. Take the cake out of the fridge 10-15 minutes before slicing. Nutritional values Approximately, for one slice (out of 12): Calories: 260-280 kcal Proteins: 5-6 g Carbohydrates: 32-35 g Fats: 12-14 g Calories may vary depending on how much cream you use for decoration, how much syrup you add, and how much sugar the strawberries have. The recipe is not very high in fat but contains sugar and starch from the cream and base. The values are indicative, not absolute. Storage and reheating The cake keeps well in the fridge, covered, for 2-3 days. The texture remains okay even after 48 hours, but the cream starts to deflate after the third day. I do not recommend reheating; it is served only cold. If there are leftovers, the base can be eaten plain even after a few days.

Orange Pudding Cake

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