Cake with orange cream bimby method
Desserts from Italy
translated by Italian with
Coffee cake ... perfect for even a birthday celebration.
Prepare the sponge cake by working 6 eggs with 220 gr. Of sugar by helping you with electric whips. Add manually 220 gr. Of flour and yeast squeezed until a smooth and foamy mixture is obtained.
Bake in a mold and floured about 24 cm in diameter. Bake in a static oven at 180 ° for about 40/45 min. Let it cool down. Meanwhile, prepare the coffee cream.
In a pot heat the milk and dissolve the soluble coffee. In another pan, break the 4 eggs and work with 300 gr. Of sugar, add cornstarch and gradually pour milk and coffee.
Let it thicken on the fire by mixing it continuously. Let it cool down. Once cold put on the cream and add the cream to the coffee from the bottom up.
Cut the sponge cake in two or three sections and pour each floor, previously wet with water and coffee, with coffee cream and chocolate flakes.
Decorate the cake with the remaining cream and cream whiskers alternating with candied cherries. Garnish with delicious hazelnut grain. Place in the refrigerator for at least 3 hours before serving.