Frozen Cream Cake

Name: Frozen Cream Cake
Yield: 20
Ingredients: For the cream; 2 cups of milk (500 ml); 1/2 cup of condensed milk (150 g); 3 egg yolks; 3 tablespoons of cornstarch; 1 tablespoon of vanilla extract; 1 can of heavy cream (300 g); Butter for greasing; For the dough; 5 eggs, separated into whites and yolks; 2 cups of all-purpose flour (360 g); 2 cups of wheat flour (240 g); 1/2 tablespoon of baking powder; 1 cup of hot milk (240 ml); 3 oranges, peeled and segmented for decoration

1
For the cream
2
2 cups of milk (500 ml)
3
1/2 cup of condensed milk (150 g)
4
3 egg yolks
5
3 tablespoons of cornstarch
6
1 tablespoon of vanilla extract
7
1 can of heavy cream (300 g)
8
Butter for greasing
9
For the dough
10
5 eggs, separated into whites and yolks
11
2 cups of all-purpose flour (360 g)
12
2 cups of wheat flour (240 g)
13
1/2 tablespoon of baking powder
14
1 cup of hot milk (240 ml)
15
3 oranges, peeled and segmented for decoration

Ingredients

1
For the cream
2
2 cups of milk (500 ml)
3
1/2 cup of condensed milk (150 g)
4
3 egg yolks
5
3 tablespoons of cornstarch
6
1 tablespoon of vanilla extract
7
1 can of heavy cream (300 g)
8
Butter for greasing
9
For the dough
10
5 eggs, separated into whites and yolks
11
2 cups of all-purpose flour (360 g)
12
2 cups of wheat flour (240 g)
13
1/2 tablespoon of baking powder
14
1 cup of hot milk (240 ml)
15
3 oranges, peeled and segmented for decoration

Directions

1
Prepare the cream: the night before, beat all the ingredients except heavy cream in a blender
2
Transfer to a medium saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the cream thickens
3
Let it cool in a bowl covered with plastic wrap stuck to the surface to prevent film formation
4
In a mixer, beat this mixture adding heavy cream gradually, until smooth
5
Cover again with plastic wrap and refrigerate overnight
6
Preheat oven to 180°C (medium)
7
Grease an 25 cm diameter cake pan and line it with paper
8
Prepare the dough: in a mixer, beat egg whites at high speed
9
Add yolks one by one, beating continuously until light and fluffy
10
Don't stop the mixer, add all-purpose flour mixed with baking powder gradually, then hot milk slowly, beating until the mixture is smooth
11
Transfer to the prepared pan and bake in a preheated oven at 150°C (low) for about 50 minutes
12
Remove, let it cool slightly (about 5 minutes) and unmold onto a plate
13
Place frozen cream in a large piping bag with a smooth tip
14
Puncture the warm cake with the piping bag tip in various places to allow the cream to penetrate the cake
15
With a spatula, cover it with excess cream
16
Decorate with orange segments and serve immediately
17
Cream calories per slice: 244