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Cake with orange cream

Cake with orange cream

Beat the eggs with the sugar and when the composition starts to thicken, add the flour, stirring until smooth. Divide the top in two and bake separately in 2 detachable round trays or one at a time. When they are slightly browned, take them out and leave them to cool. We place a countertop on the plate, put the tray ring around it and syrup it.

syrup we prepare it from the orange juice and the sugar that we bring to a boil and then let them cool.

Beat the whipped cream well with the mixer until it hardens and leave it to cool. Then put on the fire, in a bowl, the milk with the pudding powder, the sugar and the orange essence. Put them on the stove over low heat, stirring constantly until they start to thicken. Set aside then cover with cling film to prevent the pojghita from sticking and let it cool.

For orange cream, the amount of sugar is variable depending on how sweet or sour the oranges are. The same goes for syrup and jelly.

After it has cooled, mix each composition with whipped cream. Prepare gelatin according to the instructions on the package and incorporate it into the composition. Mix the gelatin well in the composition.

Then assemble the cream as follows: with a spoon we start to put over the cream top, we put a spoonful of vanilla cream in the center and then a spoon of oranges on top, again one of vanilla, oranges and so on until the creams are finished. In the end we will get more concentric circles. Place the second countertop on top and syrup it.

Let cool and cook in the meantime glaze: break the small pieces of white chocolate, put it in a saucepan and add the whipped cream. Put it on the fire in a bain-marie (above a pot of boiling water) and mix until the chocolate melts. Pour the icing over the cake and put it back in the fridge.

Meanwhile, prepare the jelly as follows: dissolve the sugar in the orange juice, prepare the gelatin and incorporate it. Pour the jelly thus obtained over the chocolate layer and refrigerate for a few hours or overnight. Sprinkle orange juice on the edge of the cake and then decorate with coconut, make an orange popcorn in the middle and sprinkle the candies, you can also put orange leaves.

Good appetite!



Fasting orange cream cake

If you like my subscription recipes, please write in the comments, maybe you also have a good fasting recipe. Tags: fasting cake with oranges and raisins, fasting cake, fasting dessert, cake with oranges, cake with. Dessert biscuit cake, fasting. A simple, fragrant, tasty and interesting cake, very good for the fasting period and not only.

Here I used dried fruit, but you can. Homemade chocolate with orange flavor & # 8211 image 1 large. A pancake cake with oranges and caramel better than this I don't think I've ever tasted! Fluffy fasting cake recipe step by step & # 8211 Laura Laurentiu Cookie Recipes. Burnt sugar cream recipes, burnt sugar cream recipe with countertop, cakes, desserts. Fasting Cake Top (vegan) Baby Food Recipes, Cake Recipes. Step by step recipe for fluffy fasting cake with coconut and orange aroma. Cake with oranges and chocolate: a cake with a delicious orange cream, a cake. The book & bdquo50 fasting recipes & rdquo can be ordered here :.

Mix water at room temperature, orange juice and sugar until the sugar is melted. Add the oil in a thin thread and mix.


Cake with orange top and cream cheese

My cake shape is big, I don't know exactly how many cm it has in diameter and I'm lazy to go and measure it, because I should look for roulette, but it's a little over 26 cm, the quantities are for 3 sheets for this tray.

400g butter,
500g sugar (in the original recipe it was more, but it seemed a bit too much anyway and for our tastes it was only good like that, not very sweet)
8 eggs
1 teaspoon orange essence
3 tablespoons orange peel
400g flour
1 tablespoon (15g) baking powder with saffron
a pinch of salt
180ml orange juice

I mixed the butter well at room temperature with the sugar, until it swelled and the sugar melted. I then added 1 egg at a time, I mixed well after each one, after which it was the turn of the orange essence and peel.
I mixed the flour with the salt and baking powder, sifted them, and added a tablespoon to the above composition, alternating with a little orange juice. I divided the dough into 3 and baked each top until it turned golden on the edges. Here I lost a lot of time because I have only one tray, but it was worth it. I don't know how long and at what temperature they baked, my oven burned, so it was at a minimum, but they didn't last more than 20 minutes.
While my countertops were baking, I made cream cheese.

Cream ingredients:

250g cream cheese (I used Philadelphia)
140g butter, cubes at room temperature
1 sachet of vanilla extract
250g old powder
grated orange peel and lime, to taste

I mixed all the ingredients (without the peel) until the sugar was not felt at all. I added the orange peel and lime, and refrigerated until all the countertops were finished baking and cooling.

I put the cream between the worktops and what was left I "arranged" nicely on top. Being the first cake, I finally realized that I had to level the cake tops at the edges first, but I will know at the next one :). It was so good it didn't matter what it looked like
As an observation: I did very well not to put more sugar on the counter, because I covered it in fondant, and it was very sweet anyway.

And that was the end result

The two slices are the only ones of the next day, which I & quotsalvat & quot (hidden in the fridge) to brag to my mother :))). The top does not need syrup is fluffy and sticky from orange juice.
I will definitely repeat it, who knows in what combinations, but I will definitely show you.


Orange cake

I have long set out to redo this orange cake, whose recipe is very old & # 8230 is on one of the first pages of my recipe book. I made it now, for the New Year and I thought of sharing the recipe with you. I'm sure you'll like it. It is a delicious cake, lighter, refreshing, good-looking, seasonal, which does not take much time to prepare and is not difficult to prepare.

For a orange cake with a diameter of 23-28cm (the smaller the diameter, the higher the cake) we need:

For the countertop: (The countertop can be replaced with biscuits!)
  • 3 eggs
  • 3 tablespoons caster sugar
  • 3 tablespoons flour
  • grated peel of half a lemon
  • half a teaspoon of vanilla extract
  • a teaspoon of lemon juice
For the cream:
  • about 6-7 smaller oranges (for a cake with a diameter of 23 cm)
  • 4 eggs
  • 150g old cough
  • 2 tablespoons flour
  • 250ml milk
  • grated peel from an orange
  • a teaspoon of vanilla extract
  • 12g gelatin + very cold water
  • 400ml cream for very cold cream (to beat well, the cream must be very cold)
For syrup:
How I did:

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For Countertops, I heated the oven to medium heat (180ºC) and I greased with butter and covered with flour a pan with a diameter of 23 cm (the same pan that I will use to assemble the cake).

In a small bowl, mix the sugar well with the grated lemon peel.

In a large bowl I beat the egg whites hard with a pinch of salt. I added half a teaspoon of vanilla extract, a teaspoon of lemon juice and flavored sugar with lemon peel in 3 batches, continuing to mix until I obtained a strong and glossy meringue. I then added the yolks and lightly incorporated them with the silicone spatula, then the sifted flour, which I incorporated just as easily by inverting movements from the bottom up. I poured the composition into the prepared pan and put it in the oven heated over medium heat (180ºC). I baked for 30 minutes, until it passed the toothpick test (a toothpick inserted in the countertop, comes out clean, without traces of uncooked dough). The oven does not open for 20 minutes.

I went with a knife on the edge of the counter to detach it from the pan and I took it out of the pan by overturning. I let it on a grill to cool.

For cream with oranges I first hydrated the gelatin sheets in enough cold water to cover them well. I boiled the milk together with the grated peel of an orange. When it started to boil, I turned off the heat, covered the pot and let it infuse for 10 minutes. Then I heated the milk again to make the pastry cream.

In a bowl that can then be put on the fire, I put the 4 yolks and 100g of sugar and mixed them until they were light in color, then I added flour and stirred again to incorporate. I poured the hot milk strained by the orange peel in 3 stages over the egg cream and I mixed, then I put the bowl on medium heat, stirring continuously with the whisk until the cream thickened. I took it off the heat and added to it the vanilla extract and hydrated gelatin, drained by the excess water. I mixed well and set it aside.

I beat the 4 egg whites hard foam. I then gradually added 50g of sugar, continuing to mix until I obtained a hard and glossy meringue. I added the meringue in hot cream in four batches, mixing each time with a light silicone spatula, just by turning it upside down, until incorporated. total meringue in cream. I left the cream aside (in the kitchen, not cold) to cool to room temperature. From time to time I stirred lightly in it.

In the meantime, I prepared the oranges for assembling the cake. I peeled them, cutting with the knife including the white peel inside, then I sliced ​​them into rounds of approx. half a cm thick. I greased the pan in which I baked the top (of course, washed and dried beforehand) with a little oil, then I lined it with plastic wrap (the foil is easier to put if the pan is greased with oil because it sticks). I then arranged the orange slices first on the bottom of the pan, then I put a row on the edges.

I whipped the whipped cream (when we add it in the creams, the whipped cream does not have to be whipped to the end because they can remain lumpy in the cream) and I added it in the cooled cream at room temperature. First I put a tablespoon of whipped cream, I mixed it, then I put the rest of the whipped cream and I incorporated it easily, by turning it upside down.

I poured the cream into the pan, over the oranges and put the top on top. I covered the pan with cling film and put it in the fridge for 5 hours to thicken the gelatin and harden the cream.

I then squeezed the juice from an orange, added 2 tablespoons of orange liqueur and syruped the top. I put a plate over the pan and turned the cake over on the plate in a firm motion. I removed the foil.