Orange Custard Cake With Fruit Topping
Orange Custard Cake With Fruit Topping is a delightful dessert that combines a moist cake base with creamy orange custard. Topped with coconut flakes, fresh orange slices, and strawberries, this easy-to-make treat is perfect for any occasion!
Orange Custard Cake with Fruit Topping is a delectable dessert that perfectly combines the tangy zest of oranges with the creamy richness of custard. This moist and fluffy cake serves as the ideal base for a velvety orange custard layer, creating a harmonious blend of flavors and textures. Topped with a sprinkle of coconut flakes and garnished with fresh orange slices and strawberries, this cake is as visually stunning as it is delicious. Perfect for celebrations or a simple treat, this dessert is sure to impress and satisfy every sweet tooth!
Ingredients
- 3 eggs
- 70 g sugar
- 70 ml sunflower seed oil
- 100 ml milk
- 250 g flour
- 12 g baking powder
- 26 cm mold
- 2 tbsp sugar
- 1 tsp vanillin
- 2 tbsp cornstarch
- 125 ml milk
- 200 ml orange juice
- 1 tbsp butter
- Coconut flakes
- Orange slices
- Strawberries
Nutritional Information
- Calories: 250
- Protein: 5g
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrate: 35g
- Sugar: 15g
- Fiber: 1g
- Cholesterol: 50mg
- Sodium: 150mg
Directions
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In a large mixing bowl, combine the sugar (70 g) and eggs (3). Whisk until well blended. Gradually add the sunflower seed oil (70 ml), milk (100 ml), flour (250 g), and baking powder (12 g). Mix until the batter is smooth and lump-free. Pour the batter evenly into a 26 cm cake mold lined with parchment paper or lightly greased.
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Preheat your oven to 180°C (350°F). Bake the cake for 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven, allow it to cool slightly, and then invert the cake onto a plate.
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In a saucepan, whisk together egg yolk (1), sugar (2 tbsp), vanillin (1 tsp), cornstarch (2 tbsp), milk (125 ml), and orange juice (200 ml) until smooth. Cook over low heat, stirring continuously, until the mixture thickens and turns golden brown. Remove from heat and stir in butter (1 tbsp).
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Pour the warm cream evenly over the cooled cake, allowing it to soak in slightly. Sprinkle coconut flakes over the four corners of the cake. Decorate the top with orange slices and strawberries.
