Orange Bavarian Cream Cake
Orange Bavarian Cream Cake
Ingredients
- 2 eggs, at room temperature
- ⅓ cup (70 g) sugar
- 1/2 tsp (2.5 ml) vanilla extract
- ⅓ cup (50 g) unbleached all-purpose flour
- 2 tbsp unsalted butter, melted
- 2 tbsp gelatin
- 1/3 cup (75 ml) cold water
- 1/2 cup (105 g) sugar
- 1 tsp cornstarch
- 4 egg yolks
- 1 1/2 cups (375 ml) milk, hot
- 1 can (295 ml) frozen concentrated orange juice, half-thawed (see note)
- 1 tsp finely grated orange zest (optional)
- 1 cup (250 ml) 35% whipping cream
- 2 egg whites
- 1 pinch cream of tartar
- 2 tbsp sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, beat the eggs, sugar, and vanilla with an electric mixer until the mixture is light and has tripled in volume, about 5 minutes. Sift the flour into the bowl and fold it in gently, using a spatula. Gently stir in the melted butter. Spoon the batter into the prepared pan.
- Bake for 10 to 12 minutes. Let cool on a wire rack. Unmould. Wash the springform pan and put the cake back in it. Place the pan on a serving plate. Set aside
Orange Bavarian Cream Cake