For the batter
1 cup of sugar
1 cup of butter
1 tablespoon of grated ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
5 eggs
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/4 cup of orange juice
For the cream
1 and 1/2 cups of sugar
1/2 cup of water
2 cups of scalded milk
6 tablespoons of cornstarch
1/3 cup of cold butter, cut into small pieces
For the batter
1 cup of sugar
1 cup of butter
1 tablespoon of grated ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
5 eggs
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/4 cup of orange juice
For the cream
1 and 1/2 cups of sugar
1/2 cup of water
2 cups of scalded milk
6 tablespoons of cornstarch
1/3 cup of cold butter, cut into small pieces
Beat the butter until creamy
Add the ginger, cinnamon, cloves, salt, and eggs
Beat well to obtain a smooth and uniform batter
Gradually add the flour mixed with yeast, alternating with orange juice
Mix well and pour into a greased 25-centimeter diameter cake pan
Bake in a preheated oven at 200°C for about 30 minutes, or until a toothpick inserted into the center comes out clean
Let cool slightly and remove from pan
For the cream: Heat a saucepan with sugar and water over low heat
Stir constantly until the sugar dissolves and caramelizes
Gradually add scalded milk, stirring constantly to prevent lumps
Bring to a boil and cook until thickened
Remove from heat and let cool
Refrigerate until chilled and firm
Cream the butter until light and fluffy
Mix in the cooled cream and beat well
Slice the cake in half and fill with about 1/3 of the cream, reserving the rest to cover the surface and sides of the cake
Serve immediately.
