White chocolate cake with orange cream

White chocolate and orange cream cake - A refined delicacy for special moments

Preparation time: 1 hour
Baking time: 25-30 minutes
Total time: 6-7 hours (including cooling)
Number of servings: 12

Are you looking for a dessert that combines the flavor of white chocolate with the freshness of orange aromas? Here is the perfect recipe! This sophisticated cake is prepared in a few stages, but the final result will reward the effort. Whether it’s an anniversary, a celebration, or simply a desire to indulge, this white chocolate and orange cream cake will bring smiles to the faces of your loved ones.

A brief history of the recipe
Cake recipes with chocolate have been loved by generations, and the combination with fruits is an old tradition. White chocolate, although more recent than dark chocolate, quickly gained popularity due to its creamy texture and sweet taste. In this recipe, white chocolate perfectly blends with orange cream, offering a delicious contrast and a refined experience with every slice.

Ingredients for the base
- 8 eggs (at room temperature)
- 10 tablespoons sugar
- 8 tablespoons flour
- 3 tablespoons cocoa
- 2 tablespoons cold water
- 1 tablespoon oil
- 1 packet baking powder

Ingredients for the white chocolate ganache
- 300 g white chocolate
- 200 ml liquid cream
- 4 g gelatin

Ingredients for the orange cream
- 2 eggs
- 150 g sugar
- 2 tablespoons cornstarch
- 250 ml freshly squeezed orange juice
- 120 g butter

Ingredients for the syrup
- 150 ml freshly squeezed orange juice
- 100 ml water
- 4-5 tablespoons sugar

Preparing the base
1. Start by carefully separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is clean and dry to achieve perfect foam.
2. Add a pinch of salt over the egg whites and start beating them at medium speed until they become frothy.
3. Gradually add a tablespoon of sugar, continuing to beat until it completely dissolves. Repeat with each tablespoon of sugar until you achieve a firm and shiny foam.
4. Incorporate one yolk at a time, mixing well after each addition. Then, add the oil and cold water, mixing gently.
5. Sift the flour, baking powder, and cocoa over the egg mixture, gently folding in with up-and-down movements to keep the air in the mixture.
6. Prepare a baking tray (26 cm) by lining the bottom with wet and well-wrung parchment paper, and greasing the edges with butter and flour.
7. Pour the mixture into the tray and bake in a preheated oven at 180°C for 25-30 minutes. Check if the base is baked using the toothpick test - if it comes out clean, it’s done.
8. Allow the base to cool in the turned-off oven, with the door slightly ajar, to prevent cracking.

Preparing the white chocolate ganache
1. Soak the gelatin in 40 ml of cold water for 10 minutes.
2. In a saucepan, add the liquid cream and the white chocolate broken into small pieces. Heat the mixture over low heat, stirring constantly, without letting it boil.
3. Once the chocolate has completely melted, remove the saucepan from the heat and add the gelatin, stirring until it dissolves.
4. Let the mixture cool slightly, then refrigerate for at least 5-6 hours. After it has cooled, mix until you get a thick and fluffy cream. If it is too firm, you can add a few tablespoons of whipped cream to adjust the consistency.

Preparing the orange cream
1. Squeeze the juice from about 1 kg of oranges.
2. In a saucepan, beat the eggs with the sugar until smooth.
3. Separately, mix the cornstarch with 2-3 tablespoons of orange juice and add it to the egg mixture.
4. Add the remaining juice and cook over low heat, stirring continuously for about 10 minutes, until the cream thickens.
5. Remove the saucepan from the heat, add the butter, and let it cool, then refrigerate the cream for at least 2-3 hours.

Preparing the syrup
1. In a saucepan, combine the water, sugar, and orange juice and bring to a boil until the sugar completely dissolves.
2. Let the syrup cool.

Assembling the cake
1. Cut the base into 3 equal parts.
2. Place the first layer of the base on a platter, generously soak it with the prepared syrup, then add a layer of white chocolate ganache.
3. Add the second layer, soak again, and pour the orange cream.
4. Place the last layer of the base, soak it, and cover the cake with a layer of whipped cream.
5. Decorate the cake according to your inspiration - you can use orange slices, grated chocolate, or even berries for a splash of color and flavor.

Practical tips
- Ensure that all ingredients are at room temperature for the best results.
- You can replace orange juice with other fruit juices for flavor variations. For example, lemon or mango juice can add an interesting taste.
- The cake is best served after it has been in the fridge for a few hours, allowing the cream layers to set well.

Frequently asked questions
- Can I use dark chocolate instead of white chocolate? Yes, but keep in mind that the taste will be different, and the cream will be less sweet.
- Can I replace the eggs in the recipe? Yes, you can use an egg substitute or a mixture of applesauce and baking soda to achieve a similar texture.
- How can I keep the cake fresh? You can cover it with plastic wrap or store it in an airtight container in the fridge.

This white chocolate and orange cream cake is a true delicacy, perfect to be enjoyed alongside a cup of tea or coffee. The balanced taste between the sweetness of the chocolate and the acidity of the oranges will surely impress anyone who tastes it. Don't hesitate to share it with your loved ones and turn every occasion into a celebration! Enjoy!