Milk
The same ingredients as the coconut cake (page 64)
Custard
See the recipe for the coconut cake (page 64)
Filling and topping
3 cups of milk
3/4 cup of sugar
1/2 cup of butter
1/3 cup of cornstarch
8 orange peels
4 eggs
Accessories
2 round molds with a diameter of 25 cm greased with butter
Milk
The same ingredients as the coconut cake (page 64)
Custard
See the recipe for the coconut cake (page 64)
Filling and topping
3 cups of milk
3/4 cup of sugar
1/2 cup of butter
1/3 cup of cornstarch
8 orange peels
4 eggs
Accessories
2 round molds with a diameter of 25 cm greased with butter
Milk
Follow the recipe for the coconut cake (page 64)
Custard
Follow the recipe for the coconut cake (page 64)
Filling
In a medium saucepan, combine milk, eggs, cornstarch, and sugar
Whisk constantly and cook over low heat until thickened
Remove from heat and reserve one cup of cream
Assembly
1
Peel the oranges and separate into segments, removing the rind
Reserve some orange peel pieces
2
Place one cake on a large plate and drizzle with custard
Cover with cream
Distribute half of the orange segments on top, then place the other cake on top
3
Beat butter until light and fluffy
Add reserved cream, whisking until smooth
Top the cake with this cream
If desired, use a pastry bag to give it a finish
Place remaining orange segments on top and refrigerate for 3 hours before serving.
