Orange Cream Cake




Rating: 3.30 / 5.00 (23 Votes)


Total time: 1 hour

Servings: 14.0 (servings)

Ingredients:






For the dough:











For the cream:








Instructions:

For the orange cream cake, separate the eggs. Beat the egg whites until stiff. Beat butter, sugar, vanilla, salt and yolks until creamy. Mix flour, baking powder and starch flour and fold into the yolk mixture alternately with the beaten egg whites.

Grease and flour the baking tray, pour in the batter and bake at 180° in the preheated oven for about 25 minutes. Beat orange juice, sugar, egg yolks and orange peel over steam until foamy, remove from steam.

Soak gelatine in cold water, squeeze out and add to the warm orange mixture. Beat the whipped cream and fold into the cooled orange mixture.

Lift cake from baking sheet, cut in half and place a strip of aluminum foil around, spread 1/3 of cream on one half, place second half of cake on top and spread remaining cream on top.

Refrigerate for 5-6 hours. Cut into pieces and decorate with chocolate flakes and fruit pieces.

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