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Dessert cake with egg white top and orange cream

Dessert cake with egg white top and orange cream

The countertop is made first. Mix the egg whites with a pinch of salt and when they increase in volume, add the caster sugar little by little, vanilla, lime peel, and when the composition is well bound, add, "in the rain" the flour mixed with baking powder.

Pour the composition into the tray provided with baking paper and greased with butter, or sunflower oil. Place the tray in the preheated oven, at medium temperature, until the top grows and browns nicely. Then remove the tray from the oven and when the countertop cools down, remove it, along with the baking paper, and allow it to cool permanently, then cut it horizontally into two sheets.

While the countertop is in the oven, make the cream. To do this, mix the solid ingredients (caster sugar and starch). Add the 3 egg yolks and then the milk, little by little. When the composition is homogeneous, put the pan on low heat and stir constantly until it thickens. Then take it off the heat and let it cool, stirring in it from time to time, so as not to form lumps.

Scrape the peel of two oranges, add in the cream that has cooled a little and mix for homogenization.

Pour the orange juice (100-150 ml) over the gelatin and while it is hydrated, make the cream, mixing the cream with the caster sugar and vanilla. When the cream is ready, put it in the fridge until the cream cools.

When the cream has cooled, add the hydrated gelatin and mix until incorporated. Then add the cream and after mixing and mixing, the cream is ready to finish the cake.

Make the syrup and when it is well bound, let it cool and then add the orange juice.

Syrup the sheet of countertop that will be the base of the cake, spread evenly with half the amount of cream, cover with the other sheet of countertop, syrupy on the side that overlaps the cream. Grease the second sheet evenly with the rest of the cream.

Let the cake cool for 5-6 hours, cut off the edges and portion.

Cut the orange for decoration and decorate the cakes. Keep in the fridge until done.

1

If you have egg whites in the freezer, you need to remove them in time so that they thaw completely.

2

Do not add sugar to the egg whites until they have started to grow in volume.

3

Do not cut the worktop until it has cooled completely.

4

For the syrup, do not add the orange juice until it has cooled.

5

For the cream, mix the solid ingredients first.

6

You can use grated lemon peel, not necessarily lime, to flavor the countertop.

7

Make the cream over low heat (possibly in a bain-marie) and stir constantly, so that no lumps form.

8

After the cream has thickened, stir from time to time so that no lumps form.

9

Do not add hydrated gelatin to the cream until it has cooled so that it does not lose its effectiveness.

10

Put the cream bowl in the fridge, once you have prepared it, until the cream cools down.

11

Add the cream to the cream, after it has cooled completely.

12

You can leave the top unscathed, but this way the cake will be softer, more flavorful and easier to slice.

13

Keep the cake in the fridge until done.