Lemon-orange layered cake

Submitted by enr on 13 Jul 2009
# For the base:
4 eggs
200 g sugar
1 vanilla
200 g flour
1 tsp baking powder
# For the first cream:
800 ml orange juice
120 g starch vanilla
8 tbsp sugar
1 tbsp grated rind of orange
# For the second cream:
600 ml pastry cream
2 vanilla
lemon juice 1
2 tbsp lemon zest
# To decorate:
orange and lemon slices
Separate the egg yolks from the whites of eggs. Whip with 4 tbsp water until the mixture turns white. Add one by one the sugar, vanilla and egg yolks finally. Flour and baking powder, stir and add to egg mixture. Pour the mixture into a greased baking pan, covered with baking paper and bake in oven for 20-25 minutes at 180 C. The finished and cooled base is cut in half with a sharp knife or thread (to obtain 2 thinner the base) . For the first orange cream sauce poured into the pot and put it on the stove. Add sugar, starch, pre-broken with some juice and vanilla. Stir constantly until it boils and thickens. For the second cream cream mix with other products until fluffy. One base is placed in a dish and on it is extruded or distributed with spoon longitudinal alternating stripes of orange and lemon cream. Is placed on top and again the second base is coated in this way. Garnish the cake with orange and lemon slices and put in refrigerator for at least 2 hours.
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13 Jul 2009