in Dessert Recipes

Orange cream for filling cakes

updated

Spread the love

Ingredients for 1 servings:

  • 250 ml orange juice (direct juice)
  • 150 g sugar
  • 100 ml water
  • 50 g cornstarch
  • 3 egg yolks
  • 2 sheets of white gelatin
  • 50 ml orange liqueur
  • 60 g butter
  • 250 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

also suitable for desserts

Soak the gelatin in a little water. Bring the orange juice and sugar to a boil. Combine the water, cornstarch, and egg yolks, then pour into the orange juice while stirring, and bring to a boil. Squeeze out the gelatin and dissolve it in the mixture. Remove from the heat, stir in the liqueur and butter. Let everything cool, then whip the cream until stiff and fold it into the orange cream. This cream makes enough for a 26- or 28-inch cake. It can also be layered in glasses with biscuit or cake crumbs for a dessert.

Facebook Comments

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.

Stuffed peppers with minced meat, potatoes and carrots

Juicy cinnamon rolls