A sweet tooth’s dream! Cakes! The pastries! Recipes!
35 ml – Sunflower oil, refined
250 g – Wheat flour
10 g – Baking powder
170 g – Sugar
150 ml – Orange juice
5 PCs. – Chicken eggs
Cream – 5 tbsp
Corn starch -380 g
Condensed milk – 300 ml
For impregnation of the cake I use brandy, that gives an extra touch to cakes: the alcohol is completely evaporated, it remains only a light fragrance. But if you do not like it, brandy can not add. Cream I do on the basis of the “pastry Cream”. But you can substitute regular whipped with powdered sugar cream.
For the sponge cake you will need: flour, sugar, eggs, orange, baking powder and vegetable oil.
RUB on a small grater zest of 3 oranges.
Squeeze 150 ml of juice.
Separate the yolks from the whites.
Connect the yolks with half the sugar.
Whisk to lush light weight.
Add to the yolks the zest, baking powder, vegetable oil and orange juice. Stir until smooth.
Stir in the sifted flour.
Stir until smooth. The dough becomes thick enough.
Whip the egg whites, gradually adding remaining sugar, until stiff peaks.
Stir in a spoonful of proteins in the dough to make it not so thick.
Then add the remaining whites and gently, from bottom-up, mix into them.
Pour the batter into a greased form and bake at 180°C for about 50 minutes.
Put a biscuit on a rack and cool completely.
For the cream, condensed milk, pastry cream (or cream+powdered sugar), orange juice, starch.
Remove the zest from the oranges, squeeze 500 ml of juice.
To combine orange juice, cornstarch and zest. Bring to the boil and cook for a few minutes to get rid of the starchy taste.
Add the can of condensed milk and boil until thick, about 10 minutes. Cool.
To impregnate, combine orange juice, brandy and sugar. Bring to a boil.
Whisk until stiff peaks pastry cream or cream with powdered sugar.
Connect with orange mass.
Mix well until smooth.
Cut the cooled sponge cake 4 cake layers.
Liberally soak the first layer.
Apply a layer of cream.
Cover with second layer, soak it and apply a layer of cream.
Thus form a whole cake.
Coat the sides and top of cake with cream, smooth the surface with cooking spatula.
Fill cream pastry bag with a nozzle and decorate the cake in its sole discretion. Sprinkle the top with colored wafers or chips of chocolate. Leave to soak at least overnight. Enjoy your tea!