I want to offer you a cake that most embodies my Sicilian origins. A shortcrust pastry that gently wraps vanilla and citrus-flavored cream pastry, which is covered with a thin layer of almond paste made with honey-flavored drops of blood orange.

I like blood oranges, and this morning, I woke up intending to make a cake, but not a cheesecake, something that looked like “Torta della nonna” or “Cassata.” I was thinking this because in a few days, it will be Easter, and the festivities begin, so why not make an excellent cake to start it off?

Blood Orange Honey Drops on the Cake

The only drawback is that blood oranges are not found during every season and are already starting to run out.  When I went shopping, I couldn’t find them; I went to different supermarkets and lost hope of preparing my delicious cake. I was about to resign and go back home, thinking about what else I could prepare, when I remembered another fruit vendor I hadn’t gone to was near my house, and that’s the story of how you can make this fantastic cake. Take this as a lesson on never giving up.

Blood Orange Honey Drops on the Cake

Blood Orange Honey Drops on the Cake

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner Servings: 8 Best Season: Spring

Description

Blood Orange Honey Drops on the Cake - A shortcrust pastry that gently wraps vanilla and citrus-flavored cream pastry...

Ingredients

Short-Crust Pastry

Pastry Cream

Instructions

Short-Crust Pastry

    • Put the flour in a bowl, add the butter, the sugar, the grated rind, and the salt.
    • With your hands, work the ingredients until they look like fine breadcrumbs.
    • Add the egg yolks and quickly mix all ingredients to obtain a homogeneous mixture, forming a smooth paste.
    • Then, wrap it in a plastic film and let it rest for at least 2 hours in the refrigerator.

Pastry Cream

    • Put the milk, scraped vanilla pod, and blood orange peel in a small saucepan and bring it to a boil.
    • Remove the pan from the stove and filter the milk.
    • Separately, pour the egg yolks, vanilla caviar, sugar, juice, and orange pulp into a bowl.
    • Whisk vigorously until thoroughly combined.
    • Add the cornstarch sieved in when the mixture is blended and stir well to incorporate it.
    • Pour the hot milk into the mixture of egg yolks, sugar, and cornstarch.
    • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking should stop when it reaches just 67°C (152.6°F).
    • Remove the cream from the stove as soon as it starts to thicken.
    • Cool it quickly by pouring it into a cold pan and continue to stir with a whisk, bringing it to a temperature below 50°C (122°F); this allows it to maintain the consistency of the cream intact.

Assembling

    • Remove the pastry from the fridge and work it with a rolling pin to form a 1/2 cm (0.2 inch) thick disk to line the greased and floured baking pan (8 inches).
    • Cut the excess shortcrust with a knife.
    • Prick the dough with the tines of a fork without piercing it.
    • Pour in the cream pastry and level it with the help of a spoon.
    • Bake it in your oven at 168°C ( 335°F) for 45 minutes.
    • In the meantime, flatten the almond paste to the same thickness as the short pastry and cut a disk of the same diameter as the pan.
    • Five minutes before the end of baking, add the almond paste disk over the pastry cream and complete the baking.
    • Remove the cake from the oven, letting it cool completely.
    • Sprinkle the top of the cake with powdered sugar and decorate it with drops of honey-flavored blood oranges and some blood orange slices.
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