Description
How to make from one orange big and tasty cake? One answer: "to Squeeze the maximum")) of the Secret cake that you can prepare for it with custard inside. This cake turns out moist, soaked, and split into several layers. And the use of the whole orange allows us to taste the rich and vivid! The history of this dessert was the most that neither is spontaneous and funny)) it all Began, as in that joke: "And then her husband returned from a business trip two days early.." And I decided to lose weight and in the fridge and the stove, there was NOTHING. Fortunately, products such as flour, sugar, eggs are always present. So I made up a basic cake that you don't need something to lubricate or soak. We said this cake is not only imminent return of her husband, but on the 14th of February! So March 8 is already "on the nose"))
Ingredients
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Orange
1 piece
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Water
150 ml
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Chicken egg
4 piece
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Sugar
5 Tbsp
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Flour
1 cup
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Vegetable oil
3 Tbsp
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Soda
1 tsp
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Milk
500 ml
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Semolina
2 Tbsp
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Salt
2 pinch
Cooking
From the described amounts of the ingredients we'll make the dough and custard. Orange is better to take "meaty". The first step boil water and clean orange. Orange peel pour boiling water, lots of water is not necessary, just to cover the peel. From the pulp of the orange, squeeze the juice (blender). Cake don't throw away - everything will go into the stuffing. (Just explain why I do not RUB the zest grated, use with white flesh. When pouring boiling water of bitterness in the fruit is not felt. Prepared this way many times and never bitter!)
The second step is the parallel preparation of the dough and custard. For starters detachable 2 egg yolks for the cream into a saucepan, add one tablespoon of flour (from the total volume), add sugar (2 tbsp), a pinch of salt and rubs. For the test we still have 2 full eggs and 2 protein.
Cook the custard. Pour it into the milk. And, in several stages, gradually add the dry semolina. Periodically stir. When the cream starts to thicken, add the orange juice. Juice I don't strain, because in the recipe it does not matter. Cook the cream on low heat, stirring occasionally.
In parallel, whisk eggs till thick, viscous mass. In the process of adding sugar (3 tablespoons) and butter. Orange peel (with water) and cake (after extraction of juice) puree them with a blender to "mush". Pour in the orange "cake" into the beaten eggs. Stir. Don't forget about the custard) If the cream is desired thickness, then turn off the heat and periodically stir.
In the dough add soda (not extinguish, because the acid in the orange is sufficient). Add a glass of flour (one tbsp - it is in the cream), stir. The dough is increased and is obtained as a viscous cream. Pour the batter into the pan and put in a preheated 200 degree oven for 10 minutes. The custard is not yet added, only occasionally stir it to the top is not formed a crust. After 10 minutes, take out the cake from oven and top filled with cream. The cake is placed in advance in the oven, that would be a bit "grab" and whatever layers are not mixed. Reduce the heat to 180 degrees and bake for about 30 minutes. Readiness check with a toothpick. The finished cake has a little "bounce" like a cheesecake, BUT a toothpick should come out dry!
The finished cake, allow time to cool completely, it is a little "SAG" in the center. The cake is served chilled! Decorate at will. I usually fill the top of the cake with frosting or cream. I think this cake should not be overloaded with creams, as inside it's moist and creamy
So that's the cake "Perky the orange" is obtained in the cut. During baking, the cream "falls" into the dough and it turns out the separation phase is more dense (cake) and sweet (custard). The top forms a delicious crust)
The taste of the cake turns out tender, moist and orange. The cake is not too sweet (the sugar may increase a couple of tablespoons), but we like it that way. Inside the cream turns sticky, not flowing. Semolina in the finished dish is not felt! Has anyone tried all the answer that the cake with cottage cheese:D we have Stored at this cake no more than 3 days, with each day he grew a little tighter, but the juiciness and moisture in it stayed!
Bon appetit!
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