Orange Cake with Filling and Topping

Sift together the flour and yeast

Combine the lemon juice with the orange juice and add water to make 1 cup of liquid

Mix the butter or margarine with the grated orange zest, then add the sugar a little at a time and beat until smooth

Add the eggs and beat well

Alternate adding the flour and yeast mixture with the liquid, mixing delicately after each addition

Bake in two 9-inch round cake pans in a moderate oven (170°C) for about 25-30 minutes

Then fill and top the cake

Now see how to make the filling and topping

For the filling

Mix together the confectioners' sugar, cornstarch, grated orange zest, and lemon juice

Bring to a boil over medium heat, stirring constantly, then cook for 5 minutes

Let cool

Refrigerate until ready to use

For the topping

Mix together the flour and cornstarch in a saucepan and add milk gradually, stirring well

Cook over low heat in a water bath, stirring constantly, until slightly thickened

Beat the egg yolks and add grated orange zest, orange juice, and beat well

Add this mixture to the milk mixture and continue cooking until thickened

Let cool before using.