Orange cake "Lambada"

Category: Confectionery
Orange Lambada cake

Ingredients

Dough:
Eggs (large) 6 pcs.
Sugar 3/4 cup
Orange juice 1/2 cup
Flour 2 cups
Corn / potato starch 1/2 cup
Baking powder 1 tbsp. l.
Zest of half an orange
Impregnation:
Orange juice 1 cup
Orange liqueur (optional) 2 tbsp. l.
Cream:
Orange juice 500 ml
Corn / potato starch 5 tbsp. l. (without top)
Condensed milk 1 can (380 g)
Cream (33 - 35%) about 300 ml
Zest of half an orange
-------------------------------------------- --------------
Baking dish Ø = 26-28 cm
A cup 240 ml

Cooking method

  • The cake is very easy to prepare and will please all lovers of citrus pastries.
  • It is so fragrant and delicious that one girl who was just sharing the recipe for this cake on her blog described this cake like this: "Imagine you are eating an orange as a cake!"
  • I made a small cake with a diameter of 18 cm and reduced all the ingredients by 2 times ... I did it for testing. The cake is so light and weightless that you can safely make it exactly as indicated in the original recipe. I will list all the necessary products below exactly in the amount in which they are indicated by the author (for a form with a diameter of 26-28 cm).
  • Dough:
  • 1) Separate the whites from the yolks. Beat the whites with a pinch of salt until foamy. Continue whisking, add sugar and beat until firm peaks.
  • Orange Lambada cake
  • 2) Beat the yolks a little and add to the whites and beat a little more.
  • Orange Lambada cake
  • 3) Add hot orange juice alternately with sifted dry mixture (flour, starch (I took potato), baking powder, zest). Mix everything gently. I added first the dry mixture, and then the hot juice, by analogy with the preparation of vanilla dough on boiling water biscuit.
  • Orange Lambada cake
  • 4) Cover a mold with a diameter of 26-28 cm with baking paper. Pour the dough and bake in an oven preheated to 180 degrees for ~ 40 minutes (focus on your oven, check readiness with a splinter). Cool the finished biscuit properly. And then cut into 3 cakes.
  • Orange Lambada cakeOrange Lambada cake
  • Cream:
  • 1) Pour orange juice into a saucepan (preferably with a non-stick coating) (you can take part of the juice from a bag, part - freshly squeezed, at least one or two oranges), add starch (I took potato), stir and put on low heat. With constant stirring, hold the mass until thickened.
  • The mass must be brought to a boil! And even boil for a couple of minutes - otherwise it will taste starch.
  • 2) Add condensed milk and continue stirring over the fire. Boil the mass and bring it back to thicken for about 7-10 minutes. Most importantly, don't stop interfering! Remove the thickened mass from the heat and cool.
  • 3) Add zest, mix.
  • 4) Whisk the cream until strong peaks and stir into the cream. Mix everything carefully (the cream is very light, delicate, airy, fragrant !!!
  • I see and feel that I have not finished my cream a bit.
  • Assembly:
  • 1) Put one cake in a cake ring. Soak it and add 1/2 of the orange cream. Cover with the second cake layer, also saturate it and put the remaining cream on top. Cover with the third cake layer. Put the cake in the refrigerator for at least 4 hours, and preferably overnight.
  • Orange Lambada cake
  • Note:
  • Best used with fresh or canned fruit for garnish - they will make the cake even more juicy! And it is better that these are citrus fruits: oranges and tangerines. Kiwi, strawberries, pineapples are also well suited - in a word, such fruits that will not "clog" the main orange flavor of the cake!
  • I decorated the top with lemon cream based on Tafita cream, jelly and fruit.
  • Bon Appetit!

Note

I didn't weigh the whole cake - I didn't have time, but the weight of the biscuit at 1/2 the rate is 410 grams.

Recipe from the site SAY7 author Miuda

lungwort
The first photo I saw was a piece of a weird cake. Now all the sweet tooth will follow me. I bookmark the cake first. I love citrus cakes. And here is also such a wonderful airy cream. It's a pity that I can't bake citrus cakes yet. But his time will come.
fomca
lungwort!, thanks and I will be glad if you like the cake!
Yulia
Yesterday I saw this appetizing piece at OK, from one kind of saliva flowed and the first thought was "I want to cook this", but I was ashamed to ask for a recipe. Svetik, thanks for sharing
tuskarora
fomca, do you think you can bake it in a cartoon? And then at the dacha my oven is not ice, not for a biscuit, for sure.
Twist
Svetawhat a cake! Vkusnooo ... Already in the tabs, I will definitely bake!
Gasha
Svetik, cake is awful! But I - on a different question ... How do you bite such tall cakes? Well, if you just want to bite and not flirt with forks and spoons ... And, if possible, take a picture of this process, well, so that everything is clear ... An open mouth and a piece of cake next to it ...
fomca
Yuliya , I would not be shy ... I usually do not refuse, because I have a little free time and can share what I have already tried

tuskarora
, I will not advise anything about baking in the cartoon, because I don’t have it. You look at the topic "Biscuits" Vanilla on boiling water, if the girls there baked in multicooker, then this one is also possible!

Twist thank you Marish! But the cake is actually quite simple. I would be glad if you bake and appreciate it.

Gasha!!!! Here is a bully! I went to open my mouth and get my camera!

Gasha
I'm embarrassed to ask ... well, where ???

tuskarora, since Svetik, as it turned out, is not competent in multicooker issues due to poverty, can I answer?

- Yes! In a multicooker you can and should bake any biscuits, they get there "with a bang!"
================

Light, I found it !!!

Orange Lambada cake

Is that you ... huh?
Omela
Quote: fomca

I went to open my mouth and get my camera!
Oh, how lucky I came in ... wait, wait for the spectacle !!!

shl. from the cake roll with the people .. in a single rush !!!
Omela
Quote: Gasha

Is that you ... huh?
Nope .. here she is .. trying to bite and take a picture ..understandably. that is not in the cashier, but could not pass by.
Orange Lambada cake
Gasha
Nope ... This is definitely not her ... She, in addition to the cake, also has a zucchini roll when she sat down, figs will bend like that - her stomach will not fold !!!
fomca


So! In the first photo - no, not me! On the second .... too! I don't have leopard pants!
Gasha
So give us yours soon! No pants!
fomca

Orange Lambada cake

Gasha
God! How beautiful you are!!!
Cooking class
I love orange baked goods, yummy!
Freesia
And I have already baked .. yesterday
lungwort
Quote: fomca

Orange Lambada cake
Good kid, and he still has the same appetite; D cake.
lunova-moskalenko
Svetik you are of course beautiful, but I thought maybe this is your mouth?
Orange Lambada cake
Freesia
Sveta, yesterday I baked this cake in a hurry. Coincidentally, oranges appeared in abundance and you put out the cake, so you didn't hesitate. Diameter 28, for a full serving. I liked it very much - delicious, light, tender. I cooked the cream for about 20 minutes. Tell me, do you have this fluffy biscuit? it seemed to me that I would need to reduce the amount of flour or the eggs were not very large
🔗
Thank you so much! little left
lizard
Quote: nvk

Svetik you are of course beautiful, but I thought maybe this is your mouth?

No, it's definitely not her. She doesn't eat such pieces: such a piece won't fit into a glass.

And the cake is very tender and juicy, I confirm:

Orange Lambada cake
fomca
Quote: nvk

Svetik you are of course beautiful, but I thought maybe this is your mouth?

Oh! Well, some fulyugans around! No, not mine! My mouth is without pants!

Irin! I'm glad I liked the cake. Thanks for the photo provided!
The biscuit was baked in a form of 18 cm, it turned out to be about 6 cm high, delicate porous, freely cut into three cakes, the eggs were large. That's the cream you need! I was definitely undercooked. How does the cream taste? Did you like it? At first I tried it, it seemed too sweet, but in the cake everything was compensated and a delicate combination turned out.
fomca
Quote: lizard

No, it's definitely not her. She doesn't eat such pieces: such a piece won't fit into a glass.

Well, he knows everything !!!!!!
lizard, Lida! I saw you have this cake and for a long time "fell for" it, and then the time was found to repeat it! Thank you for the sooooo delicious photo report!
fomca
Girls, weighed the egg that I used in making the biscuit - 75 gr. with a shell.
lunova-moskalenko
Quote: fomca

Girls, weighed the egg that I used in making the biscuit - 75 gr. with a shell.
Thank you friend! The cake is planned for next week, if the word. Wait with a report on the weekend.
fomca
nvk , we are waiting! Good luck!
lunova-moskalenko
Quote: fomca

nvk , we are waiting! Good luck!
The cake is most likely transferred. Since I plan to go to Sevastopol and I know for sure that after the trip I will lie down for a day. But I will bake it, I give a tooth. Current I have a question. Do you need freshly squeezed juice or can it be from tetrapaks?
fomca
Nagy, I both in the biscuit and in the cream took half and half freshly squeezed and from the bag.
lunova-moskalenko
Quote: fomca

Nagy, I both in the biscuit and in the cream took half and half freshly squeezed and from the bag.
All clear! So I will.
lunova-moskalenko
I report, I stocked up on a cake, now I re-read it and I understand that I took the cream of the wrong fat content. You need to buy new ones. And another question, you baked in an 18 cm shape, and I want to bake it in a multicooker. Maybe for airiness I can increase his portion by at least half. And another pancake, didn’t find orange liqueur on sale, what could replace it?
lizard
It is possible without liquor - this time, but two (well, this is next time)
fomca
Nagy, I also did it without liquor, I did it with cognac .... Cream of high fat content for whipping is needed for cream. But I won't tell you about biscuit, because I don’t have a multivarker (it’s very quiet ... and I don’t want to) I had an 18 cm shape in the oven, everything is correct.
Lida,
Twist
Svetik, brought you a report and a huge thank you! The cake turned out so tender, but I just fell in love with the cream. I will definitely bake more, and more than once!
Orange Lambada cake
This time I did it for the family, so I didn't decorate it in any way, just sprinkled it with pistachios.
Yenni
What a delicious cake! : girl_claping: Sveta, have you tried to give a layer of boiled orange yet? The taste will be even sharper
fomca
Oh, Marinochka, how glad I am that the cake came to taste! What starch did you use, was it corn starch?
And super-duper report-THANKS!

Zhenya! I am very glad to see you on our forum, come back often! You've got so many recipes to eat! Maybe you can share it with us!

And you would immediately write to us about the interlayer in more detail - what and how.
lunova-moskalenko
Quote: fomca

And you would immediately write to us about the interlayer in more detail - what and how.
So I just thought about the interlayer, what it is and how to do it. I have to do cake on Friday. To collect it on Saturday and deliver it to the address in Sevastopol on Sunday.
fomca
Nagy, now I will try to fit it here ... through other ways ...
lunova-moskalenko
Quote: fomca

Nagy, now I will try to fit it here ... through other ways ...
Broom to borrow ???
Twist
Svetik, thanks for the kind words!
What starch did you use, was it corn starch?
Of course, corn, I always only use it in baking.

Sveta, have you tried to give a layer of boiled orange yet? The taste will be even sharper
I, too, had such an idea, and therefore I join the request for a recipe. I baked a pie with boiled oranges (according to the recipe, they went into the dough). It turns out well, very aromatic, and the taste is so rich.

Raspberries
What a beautiful cake! Take note of the recipe!
Sasha1616
I can't take my eyes off, went into notes))) thank you
Alexus
How much is a cup? Please explain in terms of grams or glasses?)))
Mom Tanya
Quote: Alexus

How much is a cup? Please explain in terms of grams or glasses?)))
Alexandra, CAREFULLY read the last line in the recipe.
Alexus
thank you, I can already see)
Sveta-a
Sveta and gelatin can be added to this cream?
If so, at what stage of preparation?
He's so gentle judging by the reviews))) I'm afraid that it will climb out when cutting, and is it suitable for mastic?
Sorry for the barrage of questions
fomca
Sveta, I think you can add 10 grams of gelatin. I would add loose and cooled gelatin in a thin stream to the ready-made cream. The main thing is to add the cream, and everything will be fine there and no gelatin is needed. Under the mastic? Why not! All according to the worked out scheme with plaster.
Sveta-a
Thank you Svetlana
I really want to try
loeiza
good afternoon :) I made your cake with great pleasure, but I may have done something wrong: girl_red: but my cream is not the same as yours, I have it viscous blurry, the cake is in the fridge, let's see what happens: (well, it’s wrong with me ???
fomca
Quote: loeiza

but my cream is not the same as yours, it is viscous, blurry, the cake is in the fridge, let's see what happens: (well, is it wrong with me ???
I suspect that you simply did not cook it, and maybe the quality of the starch failed. In any case, I'm waiting for feedback on the taste.

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