Traditional recipes

Orange cream cake

Orange cream cake

Sheet preparation method:

Mix the sugar with the eggs until the cream is formed. Then add, in turn, the other ingredients and obtain a soft crust that we divide into 4 parts. Bake the sheets on the bottom of the tray (22/30 cm) greased with a little oil.

The sheets stretch easily and bake very quickly, until they take on a little color on the edges.


How to prepare cream:

I put 250 ml of milk with the sugar and orange peel (peeled with the vegetable knife in large and thin strips, without the white part) on the fire. Let the skins in the milk to infuse until it starts to boil.

We dissolved the starch in the remaining milk (100 ml) which we added to the flavored milk on the fire after removing the shells. We match the low heat and mix very well with a whisk until it becomes a fine cream in which we add the chocolate pieces. .

Squeeze the orange and add the juice, keep it on the fire for a while and then set it aside and let it cool.

When it has cooled, put the butter kept at room temperature, grated orange peel and orange essence (if desired) and rub well with the mixer.

However, the fine cream is quite fragrant from the orange peel infused in milk.

Portion the cream between the sheets, plus a little cream with which we grease the last sheet.

Cover the cake and let it cool until the next day when it will be tender and perfect to cut.

We grate the dark chocolate on top.

It is extraordinarily tasty and tender.

If we want to prepare cream with semolina instead of starch, we proceed as follows:

Boil the milk with the sugar, orange peel, then add the semolina and simmer over low heat until it thickens well, stirring constantly so that it does not stick.

Set aside on the fire, let it cool for 15 minutes, then add the diced butter, mixing at high speed until you get a cream that has doubled in volume. Add the flavors and orange juice, mix and ... ready .

No more white chocolate!

Good appetite!


-for the countertop:
300 g mure
200 g butter
150 g sugar
4 eggs
1/2 teaspoon cinnamon powder
1 knife tip grated lemon peel
100 g flour
2 teaspoons baking powder
200 g ground nuts
1 sachet of vanilla sugar

-for blackberry cream:
300 g mure
50 g sugar
100 ml water
10 g gelatin Dr. Oetker
250 mascarpone
100 ml liquid cream

-for orange curd:
180 ml orange juice
grated peel from 1-2 large oranges
3 eggs husband
150 g sugar
90 g butter 80% fat

-for orange cream:
200 g orange curd
200 ml liquid cream
1 sachet of vanilla sugar
250 g mascarpone


Chocolate and orange cake

1. Mix the butter and sugar together until smooth.

2. Add the vanilla essence and beaten eggs, gradually, and mix well.

3. Add flour and pour the milk, a little, alternately and mix each time. Divide the composition into two bowls. In a bowl, add the hazelnuts, peel and orange liqueur, and in the other bowl, put the cocoa.

4. With a spoon, place the orange cream in a round cake pan. Then put the cocoa cream and, using a fork, mix the two compositions, as was done with the cake in the past. Bake the chocolate cake in the preheated oven for 50-60 minutes or until ready.

5. Allow the chocolate cake to cool. Turn it over on a plate to remove it from the pan. Sprinkle with powdered sugar and decorate with grated orange.

6. Our advice. If it ever happens to you that the cake you are preparing suddenly tightens, even if it had initially risen, there may be several explanations: you did not follow the dosage of the ingredients, the oven temperature was too low, you did not bake it long enough or you open the oven door too quickly. The oven door must not be opened until at least two-thirds of the cooking time has elapsed.

180 g butter at room temperature
270 g sugar
3 eggs
270 g flour with growth agent
125 ml milk
10 g grated orange peel
25 ml orange liqueur
50 g roasted, ground hazelnuts
30 g cocoa
powdered sugar


Fanta & # 8211 cake with cream cheese and orange jelly

I think there are rarely people who have not heard of Fanta cake, that cake with cream cheese and jelly from the famous Fanta juice. It is one of the favorite cakes of Romanians and we often find it on their holiday tables, whether a family event is celebrated or on holidays such as Christmas or Easter.

Fanta cake it is part of the childhood cakes, that is, those old cake recipes that our mothers or grandmothers delighted us with when we were children.

However, Fanta cake it was not done in our house. Which is why it's the first time I've tried the recipe, adapting it to my tastes.

Fanta cake it has a sponge cake top with cocoa, a cream cheese with butter and a last layer of orange juice jelly.

On the internet you will find different variants, either with ingredients as natural as possible, or with semi-prepared ingredients, bought commercially. Although everyone says his version is the best. I'm not going to do that.

I tested both variants, and the one with freshly squeezed orange juice but also with juice bought commercially. However, I admit that I did not use, in the second version, the juice that gives the name of the recipe but an acid-free juice, with a higher concentration of orange pulp, to be as close as possible to the consistency of the original juice.

Also, in this recipe, it is usually used pudding bought commercially. I don't see the point as long as there is starch to buy. It's kind of the same thing.

See HERE for more homemade cake recipes

And as for the cream, I made some changes to my taste. For a long time I still want to try the recipe Fanta cake but I hesitated because the combination of cottage cheese and butter didn't "sound" good to me. I don't know why, but I don't find it so appealing to me personally.

And as I am a big fan / consumer of mascarpone cheese, given that it is creamy and much finer than cow's cheese, I replaced some of the amount of cow's cheese with mascarpone.

Let's see together how to make this delicious Fanta cake. It's not hard and it doesn't take too long if you organize a little. What I want you to remember before you get started is that cheese (great attention!), especially that of cows, leaves whey and if it is not drained well before, it will enter the countertop and give it an unpleasant taste.

So before you decide to do it Fanta cake, take the cheese out of the fridge, put it in a strainer and let it drain just the day before you start making the top and assemble the cake.

It should also be noted that all ingredients must be at room temperature. So take the eggs and butter and cheese out of the fridge well in advance.


Cake with orange juice - recipe

From the quantities below you will get 16 servings, if you cut the cake into square pieces. Do you want to know if you have time to prepare it right now? You will need about 60 minutes.

You will be glad to see that you probably already have the ingredients at home!

• 2 eggs
• 125 g of sugar
• 50 g of white flour
• 1 teaspoon of vanilla essence

Ingredients for orange jelly

• 350 ml of orange juice
• 1 sachet of gelatin (12 g)

Ingredients for chocolate icing

• 50 g of dark chocolate
• 50 g of milk chocolate
• 50 g of unsalted butter
• 2 tablespoons of water

How to prepare the cake with orange juice

Turn on the oven and let it heat up to a temperature of 200 degrees Celsius. Prepare the tray. In the original recipe, a square tray with a diameter of 20 cm is used. Cut a piece of baking sheet according to this size and place it in the tray.

Put the eggs and 75 grams of sugar in a bowl. Beat them vigorously until lightly browned and frothed. It takes about 5 minutes. If you are in a hurry, use the mixer.

Then incorporate the vanilla essence. Gradually add the flour, one tablespoon at a time, sifting it through a sieve. Pour the obtained composition into the tray and level.

Bake the dough for 8-10 minutes. It should swell slightly and turn golden in color and firm to the touch. After removing the tray from the oven, let the countertop cool for 10 minutes. Then place the countertop back in the tray.

Put 150 ml of hot water in a saucepan and add the gelatin. Stir to dissolve. Add the remaining sugar and orange juice. It is advisable to use natural orange juice, squeezed at home.

Some people use Fanta for the cake with orange or lemon juice. But you will see that the recipe will come out just as good with natural juice.

Allow the juice composition to cool so that it coagulates a little. Spoon it over the countertop in the pan. Level and let the cake sit in the fridge for at least 2 hours for the orange jelly to harden.

Meanwhile, make the chocolate icing. Break the chocolate into small pieces and put them in a kettle. Add butter and 2 tablespoons of water.

Put the kettle on the stove over low heat, stirring occasionally. Composition After the butter has melted and the chocolate cream has blended, take the bowl off the heat. it doesn't have to boil.

Mix well and leave the icing to cool for 10 minutes. Spoon it over the coarse orange jelly and level with a wide knife or spatula.

Leave the cake with orange juice in the fridge, but not until the icing hardens completely because you will not be able to cut it.

Use a sharp knife. Cut the cake into 4 horizontally and vertically to get 16 pieces.


The cake of happiness or the cake with orange cream is delicious.


Mix eggs with sugar, add oil, milk, vanilla essence and flour mixed with cocoa and baking powder. Pour the composition into a round shape lined with baking paper and bake for 20-25 minutes. Remove the baking tray from the tray and allow to cool.
Cream:
Peel the oranges. The core is finely chopped and the julienne peel is cut. Bring water to a boil and add the orange core, 200 g of sugar and simmer for a few minutes. Add the liqueur and julienned orange peel, and simmer for 20 minutes. Set aside, and after cooling, mix with liquid cream and melted gelatin in a little warm water.
Italian meringues:
Boil water with caster sugar until a well-bound syrup is obtained. Mix the egg whites and pour the hot syrup over them, in a thin thread and continue kneading until the composition cools completely. Put the mixture in a tray and bake for about 2 hours, with the oven door ajar, until the meringue hardens. Remove the tray, allow to cool and then crush lightly.
Nugatina:
Caramelize the sugar with water, add the almond flakes, mix until a compact mass is obtained and remove from the heat. Grease a piece of marble with oil, pour the nutmeg and let it cool. It is then crushed with a weight, until it crumbles into smaller pieces.
Syrup:
Put in a bowl water, sugar, juice and orange liqueur. Boil for a few minutes and leave to cool.
Assembly:
Nugatina mixes well with the meringue, then everything is incorporated into the orange cream. The obtained composition is poured into a form and left to cool for two hours. The form in which the top was baked, it is washed and wallpapered with food foil, then the top is placed, it is syruped with orange syrup, and the cream is spread evenly on top. Keep cold until serving.

The cake of happiness with orange cream is decorated with orange slices, mint leaves and glazed almonds.
The source of this recipe is the culinary blog Truedelights.
A rotating glass top from Nuova R2S Italia, from Kitchenshop, would be useful for serving the cake.


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


PORTOKALOPITA & # 8211 GREEK CAKE SYRUP WITH ORANGES

Portokalopita & # 8211 portocalopita & # 8211 a delicious, simple and very easy to prepare Greek cake recipe. The soft and pleasant texture of the top made of pie sheets, which is syrupy with strongly fruity notes and flavored with cinnamon, conquers you immediately.

It is still the season of oranges and it would be a shame not to take advantage of the fact that they are so good and juicy to prepare a dessert to the taste of my, great lovers of these fruits.

Portokalopita it is made of pie sheets, so you can also find it under the name of pie, not just as a cake.

The Greeks usually eat very sweet cakes for breakfast, to start the day with more energy. Surely if you have been to Greece and tried the delicious baklavale, Bougatsa or Galaktoboureko you will be familiar with the taste of this cake syruped with oranges. You can find my collection of Greek recipes if click here. Unfortunately, in the dessert category, the collection does not have much to offer (Bougatsa and Greek biscuits for the Easter holidays), but you will be able to find many delicious recipes inspired by the holidays spent in Greece: eggplant mousse, pita, souvlaki, papoutsakia, soutzoukakia, pastitsio and many more.

If you have been to Greece you have definitely fallen in love with Greek food, and this orange cake, if you have not tasted it yet, will definitely be in the top of your preferences.

Portokalopita it is very tasty and fragrant, so when it is finished you already think that you should make another portion. How easy and fast it is done you will certainly not spend too much time thinking. It can also be prepared in summer, because putting it in the fridge turns it into a refreshing dessert.

The cream is made quickly by mixing eggs with sugar and yogurt, in which you can add grated orange peel. It will be poured over the previously baked pie sheets.

I looked at some Greek video recipes, but also some big accounts that I follow and I noticed that there are various methods for preparing pie sheets. Some cut them before baking, others broke them after they became crispy.

I liked the method in which they break in my hand after baking the most.

All the recipes indicate in the list of ingredients the baking powder, which I also used, but my opinion is that it is not absolutely necessary.

The most important thing to keep in mind when preparing Portokalopita is that you will use orange peels. If you can't buy organic oranges whose skin has not been treated, then wash the fruit very well before using them. You can leave them in baking soda for 30 minutes, then wash them again and wipe them. Try to buy oranges as juicy as possible because you need fruit juice.

The syrup you pour over the baking sheet is based on water, orange juice, sugar and cinnamon. The boiled syrup must be cooled before being poured over the hot cake, fresh out of the oven.

But, you can choose to use hot syrup, in which case the cake must be completely cooled.

If you want to see how to make greek cake with thin sheets, yogurt and oranges & # 8211 greek recipe for Portokalopita & # 8211 I leave below the list of ingredients and the preparation explained step by step in video format, but also with all the written explanations.

INGREDIENT:

400 g thin sheets of pie

For the cream:

grated peel from 1 large orange

For syrup:

grated peel from 2 oranges

For tray wallpaper:

For decoration:

Let me show you first how to make orange juice, the recipe being presented in video format.

Here are the written explanations for how to prepare portokalopita.

I started preparing this cake by baking the sheets. I put them one by one in the large oven tray and tightened them like a harmonica, so that they all fit in, but I was careful not to leave them too crowded, so that they bake evenly.

I put them in the preheated oven at 120 ° C for an hour. Be careful not to color depending on the strength of your oven. They just need to be dry and crunchy.

During this time I prepared the syrup. I shaved the peel washed very well from 2 medium oranges, then I squeezed them. In a large pot I put water, sugar, grated peel and orange juice and a cinnamon stick. I let it boil until the syrup thickened a little, then I turned off the heat and let it cool.

I prepared the cream. In a bowl I mixed eggs with a pinch of salt, added vanilla sugar and mixed until the composition doubled in volume. I put the grated orange peel from 2 oranges, then I added the Greek oil and yogurt. At the end I incorporated the baking powder.

Meanwhile, the pie sheets were baked. I crushed them very lightly by hand, directly in the cream bowl. When I finished adding the crunchy strips of pie sheets I mixed lightly with a spatula until the composition was homogenous.

I poured the cream in the tray lined with oil and flour, I decorated it with orange slices, then I baked it for 40 minutes in the preheated oven at 180 ° C.

When Portokalopita was baked and lightly browned, I took out the tray and poured half of the cooled syrup. The hot cake will absorb the syrup.


Cake with orange cream and lemon

Heat the oven 180 degrees. We line a rectangular tray with the dimensions of 23 × 33 cm with baking paper. Mix the flour, sugar and butter, using a food processor or mixer. Mix until a crumbly dough is formed. Pour directly into the prepared tray and level with the back of a spoon, pressing lightly. Put the dough in the oven for 20 minutes.

How to prepare the cream:

Grate the orange peel and lemon, then squeeze the juice. We need 150 ml of juice. Beat the eggs with the sugar with the mixer until they turn white and the sugar melts. Add the grated citrus peel (to taste) and the juice and mix until smooth. Add the flour and starch, mix again until incorporated. Pour the cream over the dough and bake for another 20 minutes until it thickens completely.

Leave the cake to cool in the pan, then powder with vanilla flour, cut it and serve.


Cake with orange juice - recipe

From the quantities below you will get 16 servings, if you cut the cake into square pieces. Do you want to know if you have time to prepare it right now? You will need about 60 minutes.

You will be glad to see that you probably already have the ingredients at home!

• 2 eggs
• 125 g of sugar
• 50 g of white flour
• 1 teaspoon of vanilla essence

Ingredients for orange jelly

• 350 ml of orange juice
• 1 sachet of gelatin (12 g)

Ingredients for chocolate icing

• 50 g of dark chocolate
• 50 g of milk chocolate
• 50 g of unsalted butter
• 2 tablespoons of water

How to prepare the cake with orange juice

Turn on the oven and let it heat up to a temperature of 200 degrees Celsius. Prepare the tray. In the original recipe, a square tray with a diameter of 20 cm is used. Cut a piece of baking sheet according to this size and place it in the tray.

Put the eggs and 75 grams of sugar in a bowl. Beat them vigorously until lightly browned and frothed. It takes about 5 minutes. If you are in a hurry, use the mixer.

Then incorporate the vanilla essence. Gradually add the flour, one tablespoon at a time, sifting it through a sieve. Pour the obtained composition into the tray and level.

Bake the dough for 8-10 minutes. It should swell slightly and turn golden in color and firm to the touch. After removing the tray from the oven, let the countertop cool for 10 minutes. Then place the countertop back in the tray.

Put 150 ml of hot water in a saucepan and add the gelatin. Stir to dissolve. Add the remaining sugar and orange juice. It is advisable to use natural orange juice, squeezed at home.

Some people use Fanta for the cake with orange or lemon juice. But you will see that the recipe will come out just as good with natural juice.

Allow the juice composition to cool so that it coagulates a little. Spoon it over the countertop in the pan. Level and let the cake sit in the fridge for at least 2 hours for the orange jelly to harden.

Meanwhile, make the chocolate icing. Break the chocolate into small pieces and put them in a kettle. Add butter and 2 tablespoons of water.

Put the kettle on the stove over low heat, stirring occasionally. Composition After the butter has melted and the chocolate cream has blended, take the bowl off the heat. it doesn't have to boil.

Mix well and leave the icing to cool for 10 minutes. Spoon it over the coarse orange jelly and level with a wide knife or spatula.

Leave the cake with orange juice in the fridge, but not until the icing hardens completely because you will not be able to cut it.

Use a sharp knife. Cut the cake into 4 horizontally and vertically to get 16 pieces.