An orange cake with jelly and custard, soaked in orange juice.
Ingredients
Biscuit:
- 7 eggs
- 1 cup sugar
- 1 cup cake flour
- 1/3 cup potato flour
- 1/2 teaspoon orange food gel color
Soaking:
- Juice from 2 – 3 large oranges (375 ml – 1 and 1/2 cups)
- 3 tablespoons orange liqueur (optional)
Filling:
- 2 orange jellies
- 1 fresh orange, diced
Custard Cream:
- 1 vanilla pudding + 500 ml milk for cooking + 5 tablespoons sugar
- 500 g mascarpone
For Sides and Top, for example:
- 125 ml heavy cream 30 or 36% (cold, well chilled)
- 1 packet vanilla sugar + 2 tablespoons sugar
Additional Equipment: A cake tin with a diameter of about 24 cm (high about 8 cm) or 25-27 cm high at least 6 cm, bottom lined with parchment paper, sides dry – not greased.
Preparation
Prepare the jellies according to the instructions on the package, subtracting 125 ml of water (half a cup). Pour the jellies into a rectangular form about 20 x 30 cm lined with aluminum foil or transparent food foil. Set aside in a cool place to set, can be done a day in advance. Biscuit: Preheat the oven to 170 degrees. Separate the yolks from the whites. Beat the egg whites until stiff peaks form. Gradually, add sugar, one tablespoon at a time, while continuing to beat. When the sugar is finished, beat the meringue at the highest speed of the mixer for about 3 minutes until very thick and shiny. Then, gradually add one yolk at a time, beating well after each addition.
Towards the end, add food coloring and mix for about 1 minute until evenly distributed in the mixture. Sift both flours into one bowl. Add about 1/3 of the flour to the beaten egg whites and mix on the lowest speed of the mixer for a few seconds, add the second portion of flour and mix briefly again, add the last portion of flour and mix briefly just until the ingredients are combined. Pour the batter into the cake tin, smooth the surface, and place in the oven. Bake for about 35 minutes, until a toothpick comes out dry. Immediately remove the sponge from the oven and vigorously place it on a countertop. Cool on a metal rack. After 5 minutes, flip the pan with the sponge upside down and place it on a board lined with parchment paper.
Allow to cool for half an hour, then flip and cool completely. While the sponge is baking, prepare the custard cream: cook the pudding in milk according to the instructions on the package, adding 5 tablespoons of sugar, cool. Add mascarpone cheese to the custard and briefly mix – just until the ingredients are combined. Refrigerate until ready to assemble. Remove the jelly from the mold, place it on a board with the foil side up, remove the foil, cut the jelly into cubes, divide it into 3 parts, two larger parts for the inside of the cake, one smaller part – for the top. Peel the orange and dice it, leaving a few pieces for the top. Make the soaking: squeeze the juice from the oranges and mix with liqueur if using.
Once cooled, slice the sponge horizontally into 3 parts. Place the first bottom layer on the cake tin, drizzle with 1/3 of the soaking, spread part of the jelly and half of the diced orange, cover with half of the custard, lightly pressing it to fill the spaces between the jelly. Place the second sponge, drizzle with 1/3 of the soaking, arrange the second larger part of the jelly, orange pieces, and the rest of the custard.
Cover with the last circle, drizzle with the remaining soaking. Spread the sides and top of the cake with whipped cream with vanilla sugar and sugar (the cream must be very cold). Place orange slices and jelly pieces on top. Refrigerate until serving. The cake will be ready in an hour, can be made a day in advance.
