Orange cream cake

Sheets:

Separate 3 eggs.

Mix the egg yolks with 3 tablespoons of sugar, add 3 tablespoons of milk, then 5 tablespoons of flour and a teaspoon of baking powder.

Mix the egg whites with a pinch of salt, then incorporate them into the above composition with a spatula.

Wallpaper a 24/37 cm tray with baking paper, pour the composition.

Put it in the hot oven, at a suitable temperature for 12 minutes.

We take it out and let it cool. Do the same with the other sheet.


Cream:Put the orange peel on the small grater and squeeze the juice in a bowl.

In the obtained juice we put the starch, the sugar and we mix them well.

In a bowl with a thicker bottom we pour the milk, we boil it and when it boils we pour the mixture with starch.

Turn the heat to low, stirring constantly until it thickens.

Remove the cream from the heat, cover it with foil and leave it to cool.

Mix the butter with the powdered sugar, add the cold boiled cream, and finally the grated orange peel.


Place the first sheet in the tray in which I baked the sheets, put about 3/4 of the cream and level it.

We come with the second countertop and the rest of the cream.

We mix the cold cream with foam, and we grind the hazelnuts.

We put whipped cream on top, level it, then with a kitchen comb we form some waves. Sprinkle with ground hazelnuts and cool the cake.

Have fun and have a nice weekend!


Chocolate and orange cake

Chocolate and orange cake , a fine dessert with sponge , chocolate cream and candied orange peel. Orange glaze and decor Chocolate offers the cake a special goodness and ranks it in the top of preferences at festive meals.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Chocolate and orange cake recipe in pictures. How to make Chocolate and Orange Cake? Pandispan cake, chocolate cream and orange icing.

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Countertop preparation

Whisk the egg whites with a pinch of salt. Sift the flour and mix with the baking powder.

Gradually add the sugar and mix continuously until it dissolves completely.

Mix the yolks for 1 minute with the vanilla sugar.

Over the yolks add the beaten egg whites, mix lightly.

Add the flour composition and mix gently, from bottom to top, until completely incorporated.

Add the composition formed in a tray lined with baking paper and spread in an even layer.

We hit the table tray, 3-4 times, to remove the air from the composition.

Bake in the preheated oven at 180 C for about 15 minutes, until golden.

Cream preparation

In a small saucepan add sour cream and chopped chocolate.

Put on low-medium heat, stir until the chocolate is completely dissolved and reaches the boiling point.

Remove from the heat, leave to cool for about 2-3 minutes, then add the vanilla extract, diced orange peel and mix.

The pandispan is cut into two equal sheets. The tray in which I baked the pandispan is lined with baking paper and we place the first sheet. Pour the slightly warm cream and spread it evenly over the entire surface of the pandispan sheet.

Place the second sheet and press lightly. Put in the cold until ready orange glaze.

In a bowl put the orange juice, grated orange peel, diced butter, egg yolks, sugar and mix. Gelatin is placed in 30 ml of cold water.

Put the bowl on the steam bath and stir periodically. The composition is ready when it has thickened and passed through a sieve.

The obtained composition is mixed with the starch dissolved in cold water (30 ml) and boiled over low heat.

Stir continuously, leave it for another 10 seconds after the first boil.

Remove from the heat, leave to cool for 1 minute, add hydrated gelatin, vanilla extract and mix well.

The obtained composition is poured over the pandispan in a uniform layer.

Put in the cold for at least 1 hour.

Finishing the cake with chocolate and orange

Carefully remove the cake from the tray (using paper) and remove the edges.

With a sharp knife, passed through hot water and wiped, portion the cake into suitable pieces & # 8211 see photo.

decoration & # 8211 Put the chocolate in a bowl with the oil on the steam bath.

Mix until you get a homogeneous composition and pour it into a paper cone.

Each cake is decorated with Chocolate & # 8211 see photo.


Orange cream cake

Mix the sugar with the eggs until the cream is formed, then add, in turn, the other ingredients and obtain a soft crust that we divide into 4 parts. Bake the sheets on the bottom of the tray (22/30 cm) greased with a little oil.
The sheets stretch easily and bake very quickly, until they take on a little color on the edges.

How to prepare cream:

I put 250 ml of milk with the sugar and orange peel (peeled with the vegetable knife in large and thin strips, without the white part) on the fire. Let the skins in the milk infuse until it starts to boil. I dissolved the starch in the remaining milk (100 ml) which I added to the flavored milk on the fire after removing the shells. Match the low heat and mix very well with a whisk until it becomes a fine cream in which we add the chocolate pieces. Squeeze the orange and add the juice, keep it on the fire for a while and then set it aside and let it cool. When it has cooled, put the butter kept at room temperature, grated orange peel and orange essence (if desired) and rub well with the mixer.
However, the fine cream is quite fragrant from the orange peel infused in milk. Portion the cream between the sheets, plus a little cream with which we grease the last sheet. Cover the cake and let it cool until the next day when it will be tender and perfect to cut.
We grate the dark chocolate on top.


Ant Cake

I haven't tried this recipe yet, although it's quite well known, my aunt made it (I don't want to brag about someone else's work :)). I can tell you that I ate a lot of slices and I guarantee it is very good :)

  • 6 egg whites
  • 8 tablespoons sugar
  • 6 tablespoons ground walnuts
  • 2 tablespoons flour
  • 12 yolks
  • 10 tablespoons sugar
  • 8 tablespoons milk
  • 2 tablespoons flour
  • 4 sachets of vanilla sugar or a vanilla pod
  • grated peel from an orange
  • 1 packet and a half of butter
  • 150g old powder
  • 3 tablespoons boiled water
  • 4 tablespoons cocoa
  • 1 tablespoon oil
  • 1 tablespoon lemon juice

We need 4 more sheets of wafer. The size of the countertops is related to the wafer sheets.

For the first top, beat the egg whites, then gradually add the sugar and mix well until it melts.

Mix the poppy seeds with flour and gradually add them to the egg whites, stirring with a spatula over your head so that the composition retains its volume.

Bake the top in a tray lined with baking paper for about 20 minutes at 170g C.

Remove the top on a grill or wooden bottom and let it cool.

Do the same with the walnut countertop.

For the cream, rub the yolks with the sugar, gradually add the flour and the milk and vanilla. Put the mixture on low heat and stir constantly until it thickens.

We rub the butter a little to loosen it and then we add little by little the chilled egg cream.

A wafer sheet, cream, poppy top, cream, wafer sheet, cream, walnut top, cream, wafer sheet.

On top we put the glaze prepared like this

Over the powdered sugar we put boiled water then cocoa, oil and lemon juice.

You can give up the icing like my aunt did and put a little cream on top and sprinkle coconut flakes on it.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cake with coconut, poppy seeds and orange cream

We all like cakes and if they are with cream, so much the better :). I always try new recipes in search of more special tastes and flavors. Because I am a practical person, I focus on simple and easy recipes that do not require many ingredients and a long preparation time.

We tried the cake with coconut, poppy seeds and orange cream for the holidays and we really liked it due to the taste and aroma of orange. It is a fine, creamy and good-looking cake as it suits all homemade cakes :).

  • 7 egg whites
  • 7 tablespoons sugar
  • 5 tablespoons flour
  • 2 tablespoons coconut
  • 1 tablespoon poppy seeds
  • 1 knife tip baking powder
  • 7 yolks
  • 7 tablespoons sugar
  • 1 teaspoon orange essence
  • 200g butter at least 80% fat

1. For the first top, mix the egg whites well, then gradually add the sugar and mix until it melts and then add the flour mixed with poppy seeds, coconut and baking powder. Mix with a spoon over your head and bake the top in a 20x30cm tray lined with baking paper for 15 minutes. at 170gr C. For more safety, test with a toothpick.

Remove the worktop and let it cool.

2. For the second top, beat the egg whites, then add the sugar and mix until it melts. Add the yolks one at a time and. mix well after each. Gradually add the flour mixed with cocoa and mix lightly with a spoon over your head until the composition is homogeneous.

Bake in the same way, in a tray of 20 & # 21530, at 170gr. for 10 minutes.

3. For the cream, rub the yolks well with the sugar, then put them on low heat, stirring constantly until the composition thickens and the sugar melts. Set aside to cool well.

Mix the butter at room temperature and gradually add the boiled egg yolk cream. At the end we add the orange essence.

4. Assemble the cake, the egg white top, then the cream about 3/4, the cocoa top, the cream and sprinkle chocolate on top.

Let the cake cool for about 3-4 hours and then cut it with a knife soaked in hot water.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The winter holidays have a special significance in my life and these are the most significant memories. I fondly remember all the sweets my mother made on the occasion of the winter holidays and especially the cake of my childhood, the orange cake. Now, I relive the joy of the holidays with my daughter and I try to instil in her the meaning of the holidays and the magic of these events. Also, the recipe of my childhood became the recipe of her childhood. Let's see how this wonderful cake is prepared.

Beat the sugar, whole eggs and salt in a steam bath until the composition becomes frothy and swells. Stir from the heat and continue beating until cool. Add, lightly mixing, the egg whites, flour, orange peel and lemon juice. Great care must be taken not to leave the composition. Bake on the right heat in a form greased with butter and lined with flour.

Rub the sugar foam with the yolks, add little by little water and finely chopped vanilla. Boil in a steam bath over low heat, stirring constantly so as not to get caught. Remove from the heat and stir from time to time until cool. Add lemon juice, orange juice and peel. Separately rub the butter foam, then mix with the above cream put little by little and mixed well, until completely homogenous.

The top is cut into three sheets, which are greased with the cream above. Garnish with whipped cream and oranges / fruits.

Cream orange cake is tastier if two sheets are combined with orange jam and glazed with orange sherbet.

This recipe was proposed by Hainarosie Iuliana Maria for the media-content contest.


Make 2 pandispan countertops as follows:
(for each countertop): Beat the 5 eggs (whole) well with the sugar until the composition becomes creamy and increases in volume. Then add the flour mixed with baking powder, little by little. Grease a pan with butter (24x32 cm) and cover with flour (or baking paper), pour the composition and put in the oven at 300F for about 45 minutes. Countertops should not be too high.
Each countertop is cut in 2 lengthwise, then its edges are cut to even it out.
In the end, 4 countertops must come out, as in the picture.

For orange cream:

Grate the orange peel. then squeeze the juice.
Put the butter in a mixer bowl and mix well. Gradually add the powdered sugar, orange peel (I put only half the amount that seemed too much to me) and 15 ml of orange juice.
Beat until the cream swells, adding orange juice if necessary (little by little, do not cut the cream). Put it in the fridge until it hardens a little, so that it can spread well over the counter.

Chocolate ganache cream:

The almonds are slightly browned in the microwave (about 2-3 minutes at maximum intensity).
Put the whipped cream on the fire (on medium-low heat). I also put the chocolate pieces and keep them on the fire, stirring all the time until the chocolate is melted and the mixture becomes uniform. Add the crushed almonds and leave to cool until they have the consistency of a thicker cream.

How to assemble the cake:

Mix orange juice (what you have left) with the brandy and sprinkle the 4 pieces of countertop. (if you want more syrupy, squeeze another orange).
Spread the ganache on 2 of the countertops (as evenly as possible). I stretched it when it still didn't have that thicker consistency and it started to penetrate my countertop. ) Spread the orange cream on the other 2 pieces of countertop.
And then put a countertop with orange cream at the base, over it put a countertop with ganache, then the second countertop with orange cream and then the second countertop with ganache. So the last layer on top must be ganache.

Put it in the fridge for a few minutes, until the creams harden a little and stick to the top. Then cut diagonally so that 2 triangles are formed, as in the Carpathian cake.
The triangles are twisted so that the stripes are vertical and the surface greased with ganache is in the middle (so as to join the 2 triangles).

Cover the triangle cake with orange cream with ganache cream and hazelnuts or walnuts if you wish, or you can cover it in the broth, and leave it in the fridge until it hardens, then serve slices.


Ingredients for the recipe for fine cake with orange cream (for a shape of 20 cm)

-shell from 2-3 oranges (I used candied orange peel in which I put the blender vertically until the cream was made)

  • For the countertop:
  • -6 husband eggs
  • -box of 1 orange
  • -250 g of almond flour
  • -200 g sugar
  • -1 salt powder
  • For the cream:
  • -600 g butter, at least 80% fat
  • -8 yolks
  • -250 g sugar
  • -juice from an orange

How to boil steamed cream (at bain Marie)?

I chose a pot / pan suitable in diameter with the bottom of the metal bowl and I put a few fingers of boiling water in it. I placed the bowl on top and started mixing constantly with the goal. It must be mixed all the time !!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

It would be good to have a kitchen thermometer and test the temperature of the cream and at 75 C to stop. Above this temperature there is a risk of coagulation of egg proteins and the formation of an omelet. On the other hand, the temperature at which eggs are cooked (from the point of view of food hygiene) is reached. Eggs are cooked at 74 ° C so there is no problem that they are not cooked. I explained this to carbonara pasta recipe.

This stage takes about 7 minutes. It should not be beaten for hours & # 8230 The cream thickens a little but not excessively. This is what it looks like after this time and the temperature reaches 75 C.

To realize the consistency of the cream: it must cover the back of a wooden spoon or a spatula.

I let the cream base cool and mixed it from time to time.