This is a soft and tasty juice cake. It has a sweet orange pudding cream and a smooth second cream. It’s easy to make and great for any day.
Ingredients for the sponge cake:
- 6 egg yolks
- 5.3 oz (about 15 dkg) sugar
- 5.3 oz (about 15 dkg) flour
- 1 tablespoon water
- 1/2 teaspoon baking powder
Beat the egg yolks with sugar and water. Mix the baking powder into the flour, then gently fold the flour mixture into the egg yolks. Beat 6 egg whites until stiff peaks form, then fold the yolk mixture into the egg whites.
Bake the sponge cake.
First Cream:
- 4 cups (1 liter) orange juice
- 3 vanilla pudding mixes (I prefer bourbon vanilla flavor)
- 8 tablespoons sugar
Cook the orange juice, sugar, and pudding mixes as per pudding instructions until thick. Pour over the baked sponge cake.
Place a layer of biscuits on top of the first cream and sprinkle with orange juice (this step is optional; you can skip the biscuits but then pour the second cream on almost cooled first cream).
Second Cream:
- 2 cups (1/2 liter) milk
- 5 tablespoons flour (you can use cornstarch or a mix)
- 5.3 oz (about 15 dkg) sugar
Cook and stir until thick, then let cool.
Beat 1 cup (250 g) margarine until fluffy, then mix it well with the cooled cream. Pour this over the first cream or biscuits.
Topping:
Chocolate glaze (melted chocolate or chocolate frosting).
