Dough
6 eggs (separated whites and yolks)
1 3/4 cup all-purpose flour
2 cups whole wheat flour
1 tablespoon active dry yeast
1 cup milk
Filling and topping
1/2 cup all-purpose flour
5 tablespoons cornstarch
4 cups orange juice
200g unsalted butter
5 oranges peeled in segments
To moisten
1/2 cup orange liqueur
Accessory
Diameter of 30 cm form
Dough
6 eggs (separated whites and yolks)
1 3/4 cup all-purpose flour
2 cups whole wheat flour
1 tablespoon active dry yeast
1 cup milk
Filling and topping
1/2 cup all-purpose flour
5 tablespoons cornstarch
4 cups orange juice
200g unsalted butter
5 oranges peeled in segments
To moisten
1/2 cup orange liqueur
Accessory
Diameter of 30 cm form
Dough
Beat the yolks with the sugar until a light and fluffy mixture forms
Separate the whites into snow-like peaks
Combine the yolks and beat well
Mix in the flour, yeast, and milk, alternating with the butter and orange juice, beating until smooth
Pour the dough into a greased and floured cake pan
Bake at 180°C for 30 minutes or until a toothpick inserted comes out clean
Remove from the oven, let cool, and remove from mold
Filling
In a saucepan, combine the sugar, cornstarch, and orange juice
Cook over medium heat, stirring constantly, until thickened and bubbly
Remove from heat and let cool completely
Beat in the butter until smooth
Assembly
Cut the cake in half horizontally
Place one half on a plate and brush with half of the liqueur
Spread some filling over it and top with orange segments
Cover with the other half and spread the remaining cream over the top
Refrigerate for at least 30 minutes.
