Recipe
Orange Cake with White Chocolate Cream
Fluffy Cuban panetela with orange juice and zest, covered with a creamy white chocolate cream. Easy and perfect for any party.
- Preparation45 min
- Cooking45 min
- Total time1 h 30 min
- Servings8 servings
- DifficultyEasy
A delicious panetela with a Cuban base, perfumed with orange juice and zest, and with a special touch: a creamy white chocolate topping.
Ingredients
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Method
- Preheat the oven to 180 °C. Grease the pan, dust it with flour and set it aside.
- Grate the orange peel with a grater or fine zester. Reserve the zest.
- Cut the orange in half, squeeze it and keep the juice.
- Separate the egg whites from the yolks. Beat the whites until they reach stiff peaks.
- Add the sugar little by little, without stopping beating, until a meringue forms. It does not matter if it does not form perfect peaks, but it must be firm.
- Add the yolks and continue beating until they are well incorporated.
CiberCuba - In a bowl, combine the flour, the baking powder (or baking soda) and the salt, and sift them to avoid lumps.
- Incorporate the dry ingredients little by little into the meringue, no longer using the mixer: use a firm spatula and make folding movements. Be patient, everything will be incorporated; the batter will become dense.
- To soften it and give it flavor, add ½ cup of orange juice and part of the zest (save the rest for decorating). Mix until well incorporated.
- Pour the batter into the pan and bake for about 30 minutes. Check the cooking with a skewer in the center: it must come out dry.
- Take the panetela out of the oven and let it cool.
CiberCuba - In a saucepan, melt the white chocolate over a double boiler.
- Add the cream and the milk with the diluted cornstarch. Cook over low heat for a few minutes, without stopping stirring, until it thickens: it will be ready when you see the bottom by passing the spatula.
- Pour the cream immediately over the panetela, before it becomes solid.
- Finish decorating with the orange zest you reserved.
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