For the filling:
3 large eggs
2 large yolks
1/2 cup of sugar (90g)
1/4 cup of orange juice pulp (60ml)
2 tablespoons of lime juice
2 tablespoons of grated orange peel
2 tablespoons of grated lemon peel
1/2 cup of butter (100g)
For the dough:
2 1/2 cups of all-purpose flour (300g)
1 tablespoon of active dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1 pinch of ground cloves
1/2 cup of milk (120ml)
1/2 cup of plain yogurt (100g)
1 tablespoon of vanilla extract
3/4 cup of butter (150g)
1 cup of brown sugar (180g)
3 large eggs
For the topping:
2/3 cup plus 2 tablespoons of brown sugar (130g)
1/4 cup of water
Reserve.
In a small bowl, combine the milk, yogurt, and vanilla extract. Mix well and reserve.
In a stand mixer, beat the butter until creamy.
Add the brown sugar and beat until smooth.
Beat in the eggs one at a time, without stopping to rest.
Alternate adding the flour mixture and the milk-yogurt mixture, beating constantly, until a smooth batter forms (about 5 minutes).
Divide the dough between two 20cm-diameter pans.
Bake in a preheated oven at 30 minutes or until a toothpick inserted into the cake comes out clean.
Let cool on a wire rack for about 10 minutes and unmold.
Prepare the topping: In a medium saucepan, dissolve 2/3 cup of brown sugar in water over low heat, stirring constantly.
Increase the heat to medium and bring to a boil, without stirring, until the syrup reaches the desired consistency (see photos).
Meanwhile, in a stand mixer, beat the egg whites with the yeast until soft peaks form.
Add the remaining brown sugar and continue beating until stiff peaks form.
Without stopping the mixer, slowly add the warm syrup, beating at low speed, until a smooth and firm mixture forms (about 5 minutes).
Add the grated orange peel and vanilla extract. Beat to combine.
Let cool for about 10 minutes.
Cut both cakes in half horizontally.
Place one portion on a plate and cover with 1/3 of the filling.
On top, arrange another cake portion and cover with more 1/3 of the filling.
Add another cake portion and cover with the remaining filling and the final cake piece.
Cover the entire cake with the topping.
Serve.
290 calories per slice
For the filling:
3 large eggs
2 large yolks
1/2 cup of sugar (90g)
1/4 cup of orange juice pulp (60ml)
2 tablespoons of lime juice
2 tablespoons of grated orange peel
2 tablespoons of grated lemon peel
1/2 cup of butter (100g)
For the dough:
2 1/2 cups of all-purpose flour (300g)
1 tablespoon of active dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1 pinch of ground cloves
1/2 cup of milk (120ml)
1/2 cup of plain yogurt (100g)
1 tablespoon of vanilla extract
3/4 cup of butter (150g)
1 cup of brown sugar (180g)
3 large eggs
For the topping:
2/3 cup plus 2 tablespoons of brown sugar (130g)
1/4 cup of water
Reserve.
In a small bowl, combine the milk, yogurt, and vanilla extract. Mix well and reserve.
In a stand mixer, beat the butter until creamy.
Add the brown sugar and beat until smooth.
Beat in the eggs one at a time, without stopping to rest.
Alternate adding the flour mixture and the milk-yogurt mixture, beating constantly, until a smooth batter forms (about 5 minutes).
Divide the dough between two 20cm-diameter pans.
Bake in a preheated oven at 30 minutes or until a toothpick inserted into the cake comes out clean.
Let cool on a wire rack for about 10 minutes and unmold.
Prepare the topping: In a medium saucepan, dissolve 2/3 cup of brown sugar in water over low heat, stirring constantly.
Increase the heat to medium and bring to a boil, without stirring, until the syrup reaches the desired consistency (see photos).
Meanwhile, in a stand mixer, beat the egg whites with the yeast until soft peaks form.
Add the remaining brown sugar and continue beating until stiff peaks form.
Without stopping the mixer, slowly add the warm syrup, beating at low speed, until a smooth and firm mixture forms (about 5 minutes).
Add the grated orange peel and vanilla extract. Beat to combine.
Let cool for about 10 minutes.
Cut both cakes in half horizontally.
Place one portion on a plate and cover with 1/3 of the filling.
On top, arrange another cake portion and cover with more 1/3 of the filling.
Add another cake portion and cover with the remaining filling and the final cake piece.
Cover the entire cake with the topping.
Serve.
290 calories per slice
