Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 9 | 20 minuti |
Ingredients
| 220 g | granulated sugar |
| 80 g | soft butter |
| 2 | egg |
| 100 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 120 g | 00 flour |
| 30 g | bitter cocoa |
| 8 g | baking powder |
| 350 mL | 100% Orange juice Sterilgarda |
| 50 mL | water |
| 35 g | corn starch |
| q.b. | oranges |
Prepare this recipe with:
Preparation
- To prepare the base, take a bowl and add the soft butter, 100g of granulated sugar and mix.
- Then add the eggs one at a time, add the Sterilgarda Microfiltered Semi-Skimmed Milk, the sifted flour, the cocoa and the yeast until you obtain a smooth mixture.
- Now pour the mixture into the previously buttered mold. Spread the mixture evenly and bake in a preheated oven at 180°C (350°F) for about a quarter of an hour.
- Remove from the mold while still warm.
- Once the base has cooled, begin preparing the cream: pour the Sterilgarda 100% Orange Juice, the water, the remaining sugar and the cornstarch into a saucepan.
- Mix until the mixture is completely lump-free.
- Place the saucepan on the stove and heat over low heat until it thickens.
- Once the cream is ready, proceed to place the base on a serving plate and pour the cream over the cake.
- Now all that's left to do is let it cool before decorating it with orange slices.
- Serve and enjoy.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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