Orange curd cream cheese frosting

Ingredients for 1 servings:

• 70 g butter
• 150 g sugar
• 2 tsp, heaped flavoring (Finesse Orange)
• 2 large oranges, juice
• 1 lemon(s), juice
• 1 tbsp cornstarch
• 2 pinches citric acid powder
• 2 eggs,
• 1 egg yolk
• 200 g low-fat cream cheese
• 1 tbsp powdered sugar, heaped
• 200 g orange curd
• 1 tsp flavoring (finesse orange)
• some pulp (vanilla bean pulp)

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 55 minutes

fruity-delicious cake filling

To make the orange curd, first cut the butter into small pieces. Whisk the eggs and egg yolks together and pass through a sieve. Squeeze the oranges and lemon. Mix the cornstarch with two tablespoons of the orange juice until lump-free. Heat the remaining juice together with the orange finesse, citric acid, and sugar, add the butter pieces, and bring to a boil. Reduce the heat and quickly stir in the beaten eggs. Continue stirring at a moderate temperature for about 10-15 minutes until a thick mixture forms. Be careful not to let it boil any further, as otherwise the stirred-in eggs could form clumps! While the orange curd is still hot, pour it into a cold-rinsed screw-top jar, seal immediately, and allow to cool completely until ready to use. For the cream cheese frosting: Beat the cream cheese, icing sugar, and vanilla bean pulp until creamy. Add 200g of the orange curd and the orange finesse and mix in a food processor until smooth. My tip: This cake filling tastes great between chocolate sponge cake or chocolate biscuit!