Orange cream cake, so delicious that there won’t be a single slice left!

A delicious and tender cake that melts in your mouth.

A cake that my grandmother loved to prepare for my sister and me and that I want to teach you so that your children can also taste it.

It’s a simple dessert to make, but has a beautiful effect and a truly delicious taste.

How to make orange cream cake!! 

Ingredients

• 4 eggs
• a pinch of salt
• 5 tablespoons of sugar
• Peel of 1 orange
• 6 tablespoons of flour
• Vanillin

For the cream

• Orange juice
• 2 œufs
• 7 tablespoons of sugar
• 3 tablespoons of starch
• 1 + 1/2 glass of milk
• 2 tablespoons of butter
• 1 cup cold cream
• 1 tablespoon of powdered sugar

Preparation : 

1. First break the eggs into a bowl, separating the yolks from the whites, then add a pinch of salt then the sugar and whisk until the mixture is foamy and clear.
2. At this point, add the egg yolks, grated orange zest, sifted flour and vanillin and start working again until you obtain a creamy mixture without lumps.
3. Now take a 20 cm mold and, after lining it with baking paper, pour the dough inside, taking care to flatten it.
4. Bake in a preheated oven at a temperature of 180°C for 30 minutes.
5. While the cake is baking, prepare the cream.
6. In a saucepan, pour the juice of an orange, add two whole eggs, sugar, cornstarch and milk.
7. Bring the pan to the stove and, keeping it over medium heat and stirring constantly, cook until the cream thickens.
8. When the cream is ready, remove it from the heat, pour it into a clean bowl and, after covering it with a sheet of cling film that you have placed on the cream, let it cool.
9. Meanwhile, do the toothpick test and, if the cake is cooked, remove it from the oven and, after letting it cool, remove it from the mold.
10. Then cut it in half and then, from the two halves, make two discs on either side.
11. Take a small piece to finally crumble it on the cake.
12. Now take another bowl and pour in the butter at room temperature in pieces, add the cream and beat vigorously with an electric whisk.
13. So take big enough cups,
14. place a first disk of cake on the bottom,
15. cover with the orange cream then close with a second disk of cake,
16. more cream and finally crumble the piece of cake set aside previously.
17. Refrigerate for at least 3 hours.
18. Before serving, sprinkle with powdered sugar.