When your daughter doesn’t like chocolate, whipped cream, fondant, or coffee, it becomes difficult to make a birthday cake. Let’s say we have to put some thought into it to avoid making the same dessert every year. So we start a few weeks earlier, and fortunately, we always manage to create something that satisfies her. This year, I tried to combine sponge cake, Bavarian cream, and orange jelly, three desserts she particularly loves, and the result was really surprising. That’s how the Bavarian Cream with Orange Jelly was born.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day, All seasons
Ingredients
- 3/4 cup orange juice
- 5 g gelatin sheets
- 2 eggs
- 6 tbsp sugar
- 1 pinch fine salt
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch (cornstarch)
- 1 packet vanillin (0.4 g)
- 2 egg yolks
- 1/3 cup sugar
- 1 cup milk
- 8 g gelatin sheets
- 7 oz heavy cream (unsweetened)
- 2/3 cup orange juice
Steps
Squeeze the oranges with a juicer until you get a total of 3/4 cup of juice. To make it smoother, I strained it to remove any pulp residue. Place the juice in a bowl, heat a little in a glass, add the pre-soaked and squeezed gelatin sheets, and stir until completely dissolved. Now pour it into the bowl with the remaining orange juice.
Mix well and pour it into the silicone mold. Place it in the fridge to solidify for a few hours or overnight.
Use room temperature eggs. Put the eggs, sugar, and salt into a mixer with whisk attachments and beat for about 20 minutes (with my mixer at a speed slightly over 2), until the mixture is fluffy and when you take a portion and let it fall on the surface, it should not sink but leave a trail.
Now sift the flours two or three times to aerate them and add them along with the vanillin to the egg mixture. Mix very gently with a spatula until the ingredients are well blended.
Butter and flour a 9-inch diameter baking pan, pour the mixture into it, being careful not to tap it, so as not to lose air.
Bake at 320°F for about 20/25 minutes. Always do the toothpick test. Let it cool completely.
Put the egg yolks and sugar in a bowl. Beat them with a whisk until the mixture becomes frothy. Set aside.
Heat the milk until just before boiling and then pour it over the egg mixture.
Put everything back into a saucepan on the stove. Stir with a whisk, add the pre-soaked and well-squeezed gelatin sheets, and cook for a few more minutes, until they are completely dissolved. The mixture should not boil; keep the flame rather low.
Let it cool slightly, now add the whipped cream.
Put the mixture back into the mixer, blend it until the ingredients are well combined.
Transfer everything to the silicone mold where you have already poured the orange jelly, which should have completely solidified by now. Let it cool for several hours in the fridge (at least five or six hours, better if overnight).
With a sharp knife, cut the top part of the sponge cake. If you want it thinner, cut a thicker slice.
Soak the sponge cake with about 2/3 cup of orange juice.
Once the Bavarian cream is completely solidified, remove it from the fridge.
Try to fold the center part of the silicone ring mold inward and place the sponge cake on top. To prevent the orange jelly from sticking to the mold, let it soak in warm water for a few minutes, then press along the edges to try and detach the jelly. This way, it should come off more easily.
Now gently flip the mold onto a plate.
Suggestions, Tips
To prevent the orange jelly from sticking to the mold, let it soak in warm water for a few minutes, then press along the edges to try and detach the jelly. This way, it should come off more easily.
