Orange cake

Step-by-step cooking

1. Step 1:

   

   How to make an orange cake? Start cooking by baking a sponge cake. How to make a biscuit? Prepare the ingredients for the sponge cake. All products should be the same, at room temperature, then the dough will rise well and evenly during baking. It is better to use freshly squeezed juice, but you can take it ready-made, without sugar.

2. Step 2:

   

   First, carefully separate the whites from the yolks. Make sure that not a drop of yolk gets into the protein, otherwise they will not climb. Pour the proteins into a large dry bowl.

3. Step 3:

   

   To start, whisk the whites to a fluffy light foam. Start whipping the proteins with the minimum speed of the mixer and gradually, as the proteins grow in volume, increase the speed. As soon as the proteins turn into a fluffy foam, pour all the sugar in small portions.

4. Step 4:

   

   After you introduce all the sugar, whisk the proteins until all the sugar dissolves and the proteins turn into a dense shiny mass. The beaters of the mixer will leave traces on their surface in the form of steep peaks.

5. Step 5:

   

   Without turning off the mixer, stir in all the yolks one by one.

6. Step 6:

   

   Heat freshly squeezed orange juice in the microwave until warm. Pour 1/3 of the warm juice into the beaten egg mixture and add 1 tsp of zest. Mix with a hand whisk or spatula.

7. Step 7:

   

   Mix together flour, starch and baking powder. Sift 1/3 of the dry mixture into the dough and mix gently with a whisk or spatula until smooth.

8. Step 8:

   

   Thus, alternately add the remaining juice and flour mixture to the dough. Mix all the ingredients carefully so that the proteins do not lose their volume.

9. Step 9:

   

   Line a 22 cm diameter mold with paper or oil and sprinkle with flour. Fill the mold with dough.

10. Step 10:

    

    Bake the sponge cake in a preheated 180 ° C oven for about 35-40 minutes (focus on your oven). Do not open the oven door for the first 25 minutes, as the biscuit may fall off from the temperature difference. When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold can be taken out of the oven.

11. Step 11:

    

    Remove the finished biscuit from the mold, transfer it to the grill and leave it to cool completely. If there is time, wrap the cooled biscuit in a film and leave for 4-5 hours or overnight to seal.

12. Step 12:

    

    The next step is to prepare an orange cream. Prepare the products for him. Choose condensed milk and cream of the highest quality, without the addition of vegetable fats.

13. Step 13:

    

    In a saucepan, mix the orange juice, zest and starch. Mix it up.

14. Step 14:

    

    Put a saucepan on the fire and, with constant stirring, bring the mass to thicken.

16. Step 15:

    

    Add condensed milk.

17. Step 16:

    

    Return the saucepan to the stove and cook over low heat until the mass thickens again. Constantly mix the cream so that it does not burn. Pour the thickened cream into a bowl, cover with a film (the film should touch the surface of the cream so that a crust does not form) and leave until completely cooled.

18. Step 17:

    

    Whisk the heavy cream until a thick, resistant mass is obtained. Read about how to beat them properly at the end of the recipe. Mix the whipped cream in several steps into the completely cooled orange cream.

19. Step 18:

    

    Orange cream is ready. In texture and taste, it most resembles a light mousse.

20. Step 19:

    

    Combine juice and sugar for impregnation. Bring the mixture to a boil and boil for a few minutes. Remove the mixture from the heat, let it cool and add the liqueur if desired. If the cake will be eaten by children, do not add alcohol.

21. Step 20:

    

    Assemble the cake. Cut the completely cooled biscuit into three equal parts.

22. Step 21:

    

    Put one part of the biscuit on the dish, thoroughly soak it with syrup (choose the degree of impregnation to your taste).

23. Step 22:

    

    Cover the sponge cake with a layer of orange cream.

24. Step 23:

    

    So assemble the cake. Do not soak the last cake on top with syrup. In this form, send the cake for 1 hour so that the cream seizes. Decorate the cake to your liking. You can cover the glaze with black or white chocolate or whipped cream.

25. Step 24:

    

    To decorate with butter cream, whisk the cream together with powder and thickener (it is not necessary to use it, but if it is hot in the house, then the cream does not hold its shape well). Cover the sides and top of the cake with buttercream. Put part of the cream in a pastry bag with a curly nozzle.

26. Step 25:

    

    Grate the chocolate and sprinkle the sides of the cake with the resulting crumbs (leave a little crumbs to decorate the cake on top). Decorate the top of the cake with curls of cream, as if outlining portions. Each curl of cream, if desired, decorate with slices of dried orange. Sprinkle the central part with the remaining chocolate chips.

27. Step 26:

    

    The orange cake is ready. Let it soak for a few hours and you can serve.

28. Step 27:

    

    Bon appetit!