Description
The cake on the basis of lean tender biscuit and orange cream. Suitable both for fasting and for those who for various reasons can not use egg products. The cake turns out so tasty and sufficient, there is no need to soak, and it can be used as a separate dish, and not just in the post. But I wanted to prepare a cake, which went perfectly gentle and pleasant taste of orange cream.
Ingredients
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Orange juice
700 ml
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Orange zest
6 Tbsp
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Vegetable oil
100 ml
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Sugar
240 g
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Vanilla
1 g
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Vinegar
40 ml
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Flour
290 g
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Salt
0.75 tsp
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Soda
1.5 tsp
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Water
3 Tbsp
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Flour almond
2 Tbsp
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Semolina
2 Tbsp
Cooking
Whisk the orange juice with the sugar, vanilla, zest and vegetable oil until the sugar is dissolved. Instead of orange you can take lemon juice, then the cake will be pale.
I used a little brown sugar Mistral.
Add the wine vinegar and continue to beat.
Mix the flour with salt and add the rest.
Continue to beat on low speed until a homogeneous mass.
Enter the baking soda dissolved in water, and very quickly and gently mix with a spatula. The dough will lighten and increase in volume.
Pour the batter into the form, with a diameter of 26 cm, oiled and sprinkled with flour.
Bake in a preheated 180 degree oven for 35 minutes. The readiness check splinter.
To prepare the cream, mix the almond flour, semolina, sugar and vanilla.
Pour orange juice.
Cooking, such as porridge, about 20 minutes. Thickened cream cool and whip.
Baked cake cut into 2части.
Fluff cake with cream inside and on top and decorate with grated orange zest.
Delicious cake with delicate cream is ready.
Bon appetit!
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