Sponge cake with orange cream
Description
This dessert turns out not only very tasty but also colorful, vibrant, with a rich orange hue. Combined with orange cream, it becomes fragrant and slightly tangy. This dessert will impress your friends and family, and can be prepared both for an ordinary day and for a celebration. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Boil and peel the carrots, then grate them. In a bowl, add only the yolks and mix them with sugar. Add carrots, turmeric, and flour. Beat the egg whites until fluffy, then gently fold them into the rest of the batter.
- 2
Step 2
2. Sprinkle the baking pan with flour, transfer the dough into it, and bake at 170 degrees for half an hour. The biscuit is ready; let it cool and then transfer it onto a plate.
- 3
Step 3
3. Wash the orange and dry it thoroughly. Grate the zest and squeeze the juice. In a saucepan, combine the orange zest, orange juice, and sugar. Place over heat and bring to a boil. As soon as it boils, remove from heat.
- 4
Step 4
4. Dissolve the starch in cold water. Pour the cooked juice and the diluted starch into a bowl, add the egg, then heat in the microwave. After heating, add the butter and mix until fully dissolved.
- 5
Step 5
5. Strain the ready-made cream through a sieve.
- 6
Step 6
6. Spread the carrot cake with the prepared cream, decorate with melted dark chocolate and an orange slice. Store leftover cream in the refrigerator in a container with a tightly sealed lid (up to 10 days).