Christmas tree citrus cake with orange diplomat cream, a delicious dessert to serve at the end of a meal, delightful with its soft creaminess. At Christmas, you always want to impress, and with this cake, we succeed because its simplicity makes it a delicate cake, fragrant with mixed citrus and orange cream, and in its simplicity, you can appreciate all the goodness of a simple yet refined dessert that fits perfectly with the most beloved and anticipated holiday of the year. A simple cake, accessible to everyone, few ingredients, and lots of goodness, let’s see how to prepare it. You can find this recipe in the collection of 10 creamy Christmas desserts. I suggest other typical Christmas desserts.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Christmas Tree Citrus Cake with Cream
- 2 cups all-purpose flour
- 1 cup sugar
- 2/3 cup citrus juice (orange – clementine – lemon)
- 5 eggs
- 1 tbsp baking powder
- 1/3 cup sunflower oil
- 1 cup whipping cream
- 1 cup orange juice
- 1 egg
- 3 tbsp sugar (heaping)
- 2 tbsp cornstarch or wheat starch
- 1 cup water or milk
- to taste orange zest
Tools for Preparing the Christmas Tree Citrus Cake with Orange Cream
- 1 Bowl
- 1 Electric whisk
- 1 Mold
- 1 Knife
- 1 Small pot
- 1 Kitchen spatula
- 1 Spoon
Steps for Preparing the Christmas Tree Citrus Cake with Orange Cream
Let’s start preparing the base of the citrus cake shaped like a Christmas tree. The preparation is very fast, so we butter and flour the tree mold, and then preheat the oven to 350°F static.
In a large bowl, use the electric whisks to beat the eggs with the sugar until the mixture is fluffy. Add the oil slowly, then pour in the flour and mix gently. Add the baking powder and citrus juice at the end. Pour into the mold and bake for about 35 minutes, performing the toothpick test before taking it out. Remove from the oven and let cool.
Meanwhile, the cake is in the oven, let’s move on and prepare the cream, which also needs to cool.
In a small pot, add starch and sugar, mix, add the egg, and mix again, or alternatively 2 yolks. Then add the orange juice and water, or milk, to obtain a lump-free mixture. Add the orange zest, without the white part, a nice strip.
Cook the orange cream, stirring continuously until boiling, when the cream is well thickened. Pour it immediately into a bowl, cover with plastic wrap in contact, and let it cool.
When both bases are well chilled, whip the cold whipping cream from the fridge with the electric whisks in a very clean bowl.
Work the orange cream with the whisks, then add it to the whipped cream, thus obtaining our orange diplomat cream.
Horizontally divide the cake into two layers. Fill the base with the cream, some might be left over, but it’s also delicious with two cookies. Close with the part you removed and thus close our cake. Decorate with dark chocolate, colorful sprinkles, and powdered sugar. You can also cover with chocolate or make decorations with meringue.
Store in the fridge until serving time. Consume within 2-3 days. You can also prepare and freeze it; just defrost it in the morning when needed.
