Biscuit Base
For the biscuit base, you’ll need the following ingredients:
- 8 egg whites
- 3 egg yolks
- 12 tablespoons of sugar (or 250g)
- 1 packet of vanilla sugar
- 200g ground nuts (preferably hazelnuts or almonds)
- 2 tablespoons of flour
Yellow Filling
For the yellow filling:
- 3 orange peels
- Juice from three oranges (approximately 350 ml)
- 5 egg yolks
- 100g sugar
- 1 packet of vanilla sugar
- 100g cornstarch
- 400ml milk
- 200g butter
White Filling
For the white filling:
- 300ml cold milk
- 3 tablespoons of heavy cream (whipped)
Instructions for the Biscuit Base:
1. Prepare the Biscuit Base: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar and continue to beat until the mixture becomes glossy and smooth. In another bowl, combine the egg yolks with the vanilla sugar and beat them until they are light and fluffy.
2. Incorporate the Dry Ingredients: To the egg yolk mixture, gradually fold in the ground nuts and flour. Be careful not to deflate the egg whites. Gently mix the egg yolk and dry ingredients with the egg whites until fully combined, ensuring that the mixture remains airy.
3. Bake the Biscuit Base: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Pour the mixture onto the tray and spread it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool before removing it from the tray.
Instructions for the Yellow Filling:
1. Prepare the Orange Base: For the yellow filling, start by zesting the three oranges to extract the peels. Set the zest aside for later use. Squeeze the juice from the oranges to get approximately 350 ml of fresh juice.
2. Cook the Custard: In a saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch until the mixture is smooth. Gradually pour in the milk and orange juice, stirring constantly to avoid any lumps. Place the saucepan over medium heat and continue to stir until the mixture thickens into a creamy custard.
3. Add Butter and Orange Zest: Once the custard has thickened, remove the saucepan from the heat. Stir in the butter until it melts into the mixture, followed by the orange zest. This adds a fresh, citrusy flavor to the filling. Allow the mixture to cool.
Instructions for the White Filling:
1. Prepare the Cream: For the white filling, start by chilling 300ml of milk in the fridge. In a separate bowl, whip the heavy cream until it forms stiff peaks. Once the milk is chilled, gently mix it with the whipped cream to create a light and airy texture.
Assembling the Cake:
1. Layer the Biscuit Base: Once your biscuit base has cooled, place it on a serving platter or cake board. Using a spatula, spread a generous layer of the yellow filling over the biscuit base. The custard should cover the entire surface, forming a smooth, even layer.
2. Top with the White Filling: Next, carefully spoon the whipped white filling over the yellow layer, spreading it evenly. This creates a contrast between the rich orange custard and the light, creamy white topping.
3. Chill and Set: Once the cake is assembled, place it in the refrigerator to chill for at least 4 hours, allowing the layers to set and the flavors to meld together. This step is crucial for achieving the right texture and ensuring the cake holds its shape when sliced.
4. Serve and Enjoy: After chilling, remove the cake from the fridge. If desired, you can decorate the top with additional grated orange zest, a dusting of powdered sugar, or some whipped cream for extra flair. Slice and serve this delightful cake to your guests, enjoying the combination of crunchy biscuit base, creamy custard filling, and light whipped topping.
Enjoy!
For a detailed guide on how to bake the cake, watch the video.
