Preparation of fiesta cake with milk cream

• To prepare the Orange and chocolate fiesta cake first make the sponge cake.

• In the bowl of the mixer or with electric whisks, beat the eggs with the sugar and orange zest for at least 10 minutes.

  You need to obtain a very thick, pale, and fluffy mixture.

• Add the flour all at once and incorporate it with a rubber spatula into the egg and sugar mixture.

  With gentle movements from bottom to top until everything is combined.

• Preheat the oven to 338°F in static mode, then butter and flour a 9.5-inch springform cake pan.

  Pour the sponge batter into the pan and bake in the middle rack of the oven for 40-45 minutes, performing the toothpick test before removing it from the oven.

• Once baked, let it cool before removing it from the pan, wrap it in cling film, and let it rest in the fridge.

  You can keep it until the next day with peace of mind.

• Meanwhile, prepare the syrup that needs to cool, so bring the water with sugar to a boil in a small saucepan.

• If you have a thermometer, check the temperature, which should reach 217°F; if not, pay attention when the first bubbles form on the surface.

  Remove from the heat and let it warm, then add the juice of 2 oranges, and let it cool completely.

• When both the sponge cake and the syrup are ready and cold (better the next day), you can prepare the orange milk cream.

• Using electric whisks, whip the fresh liquid cream straight from the fridge together with the sugar and orange zest.

• The colder the cream is, the faster it will whip; if you can, also chill the whisks and the bowl you’ll use in the fridge.

• Cut the sponge cake in half horizontally to obtain 2 discs of roughly equal height.

• With the help of a kitchen brush, soak the base of the sponge cake placed on a cake platter very well.

  Turn the other disc to easily soak it with the brush.

• Fill the base of the orange and chocolate fiesta cake with milk cream and cover with the second disc of sponge cake.

  Press lightly to make it adhere well and level the cream externally.

• Melt the dark chocolate by placing it in a bowl that fits perfectly over a saucepan.

  Add 2 fingers of water inside the saucepan (amount is indicative) not touching the bowl with the chocolate.

  When the chocolate begins to melt, stir with a rubber spatula, always ensuring the water doesn’t touch the chocolate.

• Off the heat, incorporate the juice of 1 orange and mix very well.

  Spread the warm melted chocolate over the cake (set aside 1/4 for decorating).

• Place the chocolate set aside into a pastry bag, make a small hole, and decorate the fiesta cake with milk cream.

• Place in the fridge (better until the next day) otherwise, if in a hurry, a few hours is perfectly fine.

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