Orange Slices with Mascarpone

A light and juicy dessert full of orange flavor. Despite its delicacy, one slice will be enough to satisfy your sweet tooth. I assure you, you will be delighted, and this dessert can also be an idea for a New Years treat.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 4 spoon Sugar, white

  • 0.5 dl Oil, vegetable oil, canola

  • 0.5 dl Milk, whole milk

  • 120 g Wheat flour, white, multi-purpose

  • 0.5 piece Baking powder

  • 1 teaspoon Orange, shell

Cream

  • 4 dl Juice, orange

  • 1 piece Egg, fresh

  • 4 pieces Egg, egg yolk, fresh

  • 4 spoon Sugar, white

  • 3 spoons Koruzni škrob

  • 250 g Cheese, creamy

  • 1 dl Sweet cream

Steps

  1. Squeeze the juice from the oranges. We need 4 dl of juice. Strain the juice, pour it into a thick-bottomed pot, and bring to a boil.

  2. Mix the whole egg, egg yolks, sugar, and cornstarch well with a whisk. Gradually pour the boiled orange juice into the egg mixture while quickly stirring to prevent lumps from forming.

  3. Pour the orange mixture into a pot and cook over low heat until it thickens (about 4 to 5 minutes). Transfer the cooked cream to another bowl and cover it with plastic wrap directly on the surface to prevent a skin from forming. Let the orange cream cool.

  4. Place the mascarpone and sweet cream into the bowl of a food processor. While mixing, gradually add the cooled orange cream. Stop mixing once a smooth and uniform cream is formed.

  5. Prepare the sponge cake. Beat the eggs and sugar in a mixer for at least 15 minutes until a thick, light cream forms. Add the oil and milk and mix well.

  6. Gradually add the sifted flour mixed with baking powder and grated orange zest. Gently mix to keep the batter light.

  7. Pour the prepared batter into a baking pan (22 cm x 22 cm). Bake the sponge cake for about 25 minutes at 170 degrees Celsius. Let the baked sponge cake cool.

  8. Cut the cooled sponge cake in half. Spread one-third of the cream on the bottom half of the cake and smooth it out with a spatula. Place the top half of the cake on the cream and spread another third of the cream on top. Refrigerate the cake for a few hours to cool and allow the cream to set. Place the last third of the cream into a piping bag.

  9. Cut the cooled cake into rectangular slices (you should get eight pieces). Decorate each slice with dollops of cream, orange slices, and mint leaves.

Nutrition Information (Per 100g)

  • Calories: 270.07 kcal
  • Fat: 14.43 g
    • Saturated Fat: 6.84 g
  • Carbohydrates: 24.31 g
    • Sugars: 10.96 g
  • Protein: 8.14 g
  • Fiber: 0.22 g