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Orange cream for a themed cake

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Ingredients for 1 servings:

  • 50 g sugar
  • 3 tbsp cornstarch
  • 4 egg yolks
  • 300 ml milk
  • 300 ml whipped cream
  • 2 orange(s), grated peel
  • 2 tbsp Cointreau
  • 1 cake base (sponge cake), cut in half

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Whisk the sugar, egg yolks, and cornstarch until smooth. Heat the milk, heavy cream, and orange zest in a saucepan, then stir into the egg yolk mixture. Strain the mixture back into the pan and heat until thickened. Allow to cool slightly, then stir in the Cointreau. Place a cake ring over the bottom sponge layer, then spread the cream on top and smooth it down. Place the top layer on top and refrigerate for 2 hours. Afterward, decorate the cake as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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