Yummy filling between two soft sponge cakes: a delicious cake with cream filling
published on 7 March, 2018 at 10:44
This tall, tender dessert is a real treat; with orange syrup, filled with whipped cream and ground pistachio.
INGREDIENTS
For sponge cake:
Potato starch 75g
Sugar 150g
1 pinch salt
Vanilla seeds of 1 berry
Eggs 5, at room temperature
Flour 00 75g
Sugar 150g
1 pinch salt
Vanilla seeds of 1 berry
Eggs 5, at room temperature
Flour 00 75g
For filling and sugar:
Whipped cream
Water 200ml
Sugar 100g
1 cinnamon stick
Orange zest
Chopped pistachio
DIRECTIONS
Once you've made a sponge cake, divide into two circles; prepare the orange syrup: pour the water in a saucepan over medium heat and melt the sugar. Then add in orange zest and cinnamon. Let it cool and strain. Once the syrup is ready, moisten well one of the two circles and arrange the whipped cream. Divide the other circle into slices, then rearrange it onto the whipped cream, as shown in the video. Pour the syrup. Finally, arrange the chopped pistachio onto each slice.
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