- In a saucepan, pour the juice of an orange, add two whole eggs, sugar, cornstarch and milk.
- Bring the pan to the heat and, keeping it over medium heat and stirring constantly, cook until the cream thickens.
- When the cream is ready, remove it from the heat, pour it into a clean bowl and, after covering it with a sheet of cling film that you have placed on the cream, let it cool.
- Meanwhile, do the toothpick test and, if the cake is baked, remove it from the oven and, after allowing it to cool, remove it from the pan.
- Then cut it in half and then, from the two halves, make two discs on either side.
- Take a small piece to finally crumble it on the cake.
- Now take another bowl and pour in the room temperature butter in pieces, add the cream and beat vigorously with an electric whisk.
- So take big enough cups,
- place a first disc of cake on the bottom,
- cover with the orange cream then close with a second disc of cake,
- more cream and finally crumble the piece of cake set aside previously.
- Refrigerate for at least 3 hours.
- Before serving, sprinkle with powdered sugar.
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