Solo-dolce orange cream cake is a very easy recipe with very few ingredients and, above all, very good.
To make this cake, you’ll need good, organic oranges, which will be an essential ingredient in your delicious pastry cream and sponge cake.
Following my step-by-step instructions, I’m confident you’ll be blown away by its mouthfeel, creaminess, and truly exceptional flavor.
I’m not an orange expert, so I went with my gut and bought the naval oranges, which are very sweet but also have a sour aftertaste that I really enjoy. You can pick out your favorite oranges. Or you can substitute juicy tangerines for oranges.
It is one of my cakes, along with my berry and mascarpone cake, that has risen to the top of my guests’ favorites list.
Look at how lovely this birthday cake is!
You could also decorate it for Halloween.
To satisfy the sweet tooth at a Halloween party, there’s no need to look for complicated recipes! Simply decorate your delicacies to appear unexpected to your guests.
Like the Halloween chocolate cake with meringue ghosts that I made, which you can find among my recipes or by clicking here.
Solo-Dolce Orange Cream Cake￼
- 150 g pistachio grain 0.4 pounds
- 4 eggs
- butter to grease the pan
- 130 g flour 00 4.6 oz
- 30 g potato starch 1.1 oz
- 150 g sugar ⅔ cup
- 1 grated orange peel
- 1/2 tsp vanilla bean paste
- 5 egg yolks
- 125 g sugar 4.4 oz
- 45 g corn starch 3 tbsp
- 500 ml whole milk 2 cups
- 1/2 tsp vanilla bean paste
- fresh-squeezed orange juice 1 organic orange
- fresh-squeezed orange juice 3 organic oranges
- 1 ½ tbsp sugar
- 3 /4 cup water
- Mix the eggs with the sugar.
- Add grated orange peel and the vanilla bean paste
- Beat the mixture in a mixer for 15-20 minutes at medium speed (*).
- Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
- Put the mixture into the cake pan (24 cm in diameter – 9-inch round and 1 1/2 inch deep) properly greased and lightly floured.
- Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
- Do the toothpick test to check cooking, insert it in centers, and has to come out clean.
- After the time necessary to allow it to cool and remove it from the mold.
- Allow the sponge cake to cool completely before slicing.
- Put the milk with the scraped vanilla pod in a small saucepan and bring it to a boil.
- Remove the pan from the stove and filter the milk.
- Separately, in a bowl pour the egg yolks, the vanilla paste, sugar, and whisk vigorously until completely combined.
- When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.
- Add the fresh-squeezed orange juice and stir well to incorporate it.
- Pour the milk into the mixture of egg yolks, sugar, and corn starch, and orange juice.
- Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 67°C (152.6°F). If it is cooked too much, the cream will have a strong egg smell.
- 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.
- The pastry cream would be ready for use; otherwise cover with plastic wrap in contact with the surface of the cream, let it finish cooling at room temperature and then refrigerate.
- Mix the water and sugar together
- Bring the sugar water to boil until all the sugar is melted.
- Remove from the heat and let cool it completely
- Squeeze the oranges.
- Add the juice to the cold syrup sugar water and mix very well.
- Cut the sponge cake into two equally thick discs.
- Soak them with the orange syrup.
- Spread 3/4 of the orange cream on one of the sponge cake discs.
- Cover with the second disc.
- Glaze with the remaining orange cream and decorate the cake by covering it with granule pistachios.