Orange Cream Puff Pastry (Yellow Cake)

Name: Orange Cream Puff Pastry
Ingredients: 200 g of softened butter or margarine; 12 tablespoons of sifted confectioner's sugar; 4 egg yolks; grated orange peel; 3 to 4 tablespoons of orange juice; champagne or diplomat biscuits; orange juice for soaking the biscuits

1
200 g of softened butter or margarine
2
12 tablespoons of sifted confectioner's sugar
3
4 egg yolks
4
grated orange peel
5
3 to 4 tablespoons of orange juice
6
champagne or diplomat biscuits
7
orange juice for soaking the biscuits

Ingredients

1
200 g of softened butter or margarine
2
12 tablespoons of sifted confectioner's sugar
3
4 egg yolks
4
grated orange peel
5
3 to 4 tablespoons of orange juice
6
champagne or diplomat biscuits
7
orange juice for soaking the biscuits

Directions

1
Beat the butter or margarine well
2
Add the confectioner's sugar gradually, beating continuously
3
Add the egg yolks one at a time, beating always
4
Add the grated orange peel and mix well
5
Add the orange juice gradually, mixing until you get a smooth creamy mixture
6
Line a rectangular mold with aluminum foil, using enough to cover the pastry with the same foil
7
Soak champagne biscuits lightly in orange juice and place one layer in the mold
8
Cover with a layer of cream
9
Alternate layers, ending with the biscuits
10
Cover with paper and top with weight
11
Refrigerate
12
After 4 hours or the next day, unmold, remove the paper and top with whipped cream or meringue.