Orange Cream Cake

Name: Orange Cream Cake
Yield: 12
Ingredients: Dough; 6 large eggs (whites and yolks separated); 1 3/4 cups 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 orange peels, cut into wedges; To serve; 1/2 cup orange liqueur; Accessory; Round cake mold, 30cm in diameter

1
Dough
2
6 large eggs (whites and yolks separated)
3
1 3/4 cups all-purpose flour
4
2 cups whole wheat flour
5
1 tablespoon active dry yeast
6
1 cup milk
7
Filling and topping
8
1/2 cup all-purpose flour
9
5 tablespoons cornstarch
10
4 cups orange juice
11
200g unsalted butter
12
5 orange peels, cut into wedges
13
To serve
14
1/2 cup orange liqueur
15
Accessory
16
Round cake mold, 30cm in diameter

Ingredients

1
Dough
2
6 large eggs (whites and yolks separated)
3
1 3/4 cups all-purpose flour
4
2 cups whole wheat flour
5
1 tablespoon active dry yeast
6
1 cup milk
7
Filling and topping
8
1/2 cup all-purpose flour
9
5 tablespoons cornstarch
10
4 cups orange juice
11
200g unsalted butter
12
5 orange peels, cut into wedges
13
To serve
14
1/2 cup orange liqueur
15
Accessory
16
Round cake mold, 30cm in diameter

Directions

1
Dough
2
Beat the yolks with sugar
3
At another bowl, beat the whites until fluffy
4
Combine the yolk mixture and the flour mixture, alternating with milk
5
Mix well and pour into a prepared mold, greased and floured
6
Bake until a toothpick inserted in the center comes out clean
7
Remove from oven, let cool and demold
8
Filling
9
In a saucepan combine sugar, cornstarch, and orange juice
10
Cook over medium heat, stirring constantly, until thickened
11
Remove from heat, transfer to a bowl, and let cool
12
Beat in butter until smooth
13
Assembly
14
Cut the cake in half, drizzle with liqueur, spread the filling, and top with orange wedges
15
Cover with the other half
16
Spread the remaining cream over the cake
17
Chill for at least 30 minutes.