Orange cake with sour cream frosting
Description
The recipe won’t take long. This delicious orange dessert is best made the night before so it has time to soak through properly. If you’re short on time, you can prepare the soaking syrup and cut the preparation time by at least 1 hour.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the eggs into the bowl of a food processor or mixer. Add 150 grams of granulated sugar and a pinch of salt. Beat for about 3–4 minutes until light and fluffy. Then gently fold in the wheat flour without beating. Grate the zest of one orange into the batter, without grating the bitter white pith beneath it. Mix. Preheat the oven to 180°C.
- 3
Step 3
Grease the baking pan with butter and spread the sponge batter into it. Bake in the oven for 25 minutes.
- 4
Step 4
Turn the baked sponge cake upside down or place the pan on its side so it does not shrink while cooling. Let cool, then cut horizontally into two layers.
- 5
Step 5
Peel two oranges and cut them into medium dice. Pour the filling sugar into a skillet and arrange the diced orange. Simmer everything for about 4–5 minutes and let cool.
- 6
Step 6
When the orange filling has cooled, whip the sour cream with sugar and sour cream or cream thickener for about 3–5 minutes.
- 7
Step 7
Spread one-third of the sour cream frosting on the bottom cake layer and level it evenly. Spoon the orange filling over the frosting. If you like, you can brush the top cake layer with juice from the filling.
- 8
Step 8
Then cover with the top layer and spread with sour cream frosting. Pipe small roses of cream on the surface of the dessert. Slice the orange into rounds and cut each round into quarters. Place them into the cream roses and decorate with assorted dragees and sprinkles. Chill the dessert for about 30 minutes and serve—gather family and friends to the table.