Orange Cream Puff Cake

Name: Orange Cream Puff Cake
Yield: 10
Ingredients: For the cream:; One cup of milk; One cup of orange juice; Five eggs; Six tablespoons of cornstarch; A half teaspoon of grated orange zest; 100 grams of candied orange peel, chopped; One cup of butter (200g); One-third cup of confectioners' sugar; 300 grams of ladyfingers or sponge cake; To moisten the ladyfingers:; One cup of orange juice; One-quarter cup of orange liqueur

1
2
For the cream:
3
One cup of milk
4
One cup of orange juice
5
Five eggs
6
Six tablespoons of cornstarch
7
A half teaspoon of grated orange zest
8
100 grams of candied orange peel, chopped
9
One cup of butter (200g)
10
One-third cup of confectioners' sugar
11
300 grams of ladyfingers or sponge cake
12
To moisten the ladyfingers:
13
One cup of orange juice
14
One-quarter cup of orange liqueur

Ingredients

1
2
For the cream:
3
One cup of milk
4
One cup of orange juice
5
Five eggs
6
Six tablespoons of cornstarch
7
A half teaspoon of grated orange zest
8
100 grams of candied orange peel, chopped
9
One cup of butter (200g)
10
One-third cup of confectioners' sugar
11
300 grams of ladyfingers or sponge cake
12
To moisten the ladyfingers:
13
One cup of orange juice
14
One-quarter cup of orange liqueur

Directions

1
Makes the cream: In a bowl, combine milk, orange juice, eggs, cornstarch, and grated orange zest
2
Heat while stirring until thickened
3
Remove from heat and mix in candied orange peel
4
Let cool completely
5
Batter the butter with confectioners' sugar and fold into the orange cream. Reserve
6
Soak the ladyfingers: Dip each ladyfinger into the mixture of orange juice and orange liqueur
7
Assemble the cake: Line a 11.5 x 22.5 cm mold with parchment paper, grease with oil, and layer with soaked ladyfingers
8
Top with the cream and cover with more ladyfingers
9
Repeat the process, finishing with a layer of ladyfingers
10
Cover with plastic wrap and refrigerate for 4 to 5 hours
11
Demold and serve
12
411 calories per serving