Orange Cream Cake

Name: Orange Cream Cake
Total time: 1 h 10 min
Yield: about 14-16 slices
Cuisine: Hungarian
Ingredients: 7 eggs (for the sponge); 280 g sugar (for the sponge); 150 g flour (for the sponge); 7 egg yolks (for the cream); 2.5 dl milk; 1 tbsp flour (for the cream); 300 g sugar, rubbed over the zest of 2 oranges (for the cream); glaze made from orange juice (for the icing)

Time: 1 hour 10 minutesabout 14-16 slicesapprox. 290 kcal / serving (estimated)approx. 6 g protein / serving

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Ingredients

7 eggs (for the sponge)
280 g sugar (for the sponge)
150 g flour (for the sponge)
7 egg yolks (for the cream)
2.5 dl milk
1 tbsp flour (for the cream)
300 g sugar, rubbed over the zest of 2 oranges (for the cream)
glaze made from orange juice (for the icing)

Method

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Beat the eggs with the sugar until fluffy, gently fold in the flour.
Bake in 4 equal layers at 180°C, about 10-12 minutes per layer.
For the cream, mix the egg yolks with the milk, flour, and orange-zested sugar until smooth, then cook over low heat until thick.
Fill the cooled sponge layers with the orange cream.
Coat the cake with a glaze made of icing sugar mixed with orange juice.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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