Orange Cream Pie
6 servings
70 minutes
Orange pie with cream is a true embodiment of sunny mood in a dessert. Its history roots in European culinary tradition, where citrus fruits were actively used to add freshness and richness to baked goods. The delicate sponge cake soaked in orange aroma becomes the perfect base for airy, velvety cream with a hint of acidity. Each spoonful of this dessert fills you with the taste of summer, awakening warm memories. The pie can be served for morning tea or an exquisite dinner — it is versatile and always desired. Its soft texture and refined flavor make it a favorite treat for the whole family, while the dusting of powdered sugar gives this culinary masterpiece a finished look.
1
Beat the eggs with sugar (150 g). Melt the butter and let it cool, then add it to the eggs.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Butter: 100 g
2
Sift 200 g of flour, mix with baking powder, and add the zest of 1 orange.
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Orange zest: 1 piece
3
Place the dough in the mold and bake at 180 degrees until done.
4
Preparing cream. Take half the amount of juice, add 100 g of sugar with zest and put it on the fire. Wait for the sugar to dissolve and separately mix 2 tablespoons of flour and starch with the remaining juice. Remove the pot from the heat and add the cold mixture. Constantly stirring, return it to the heat and wait until it thickens. Remove from heat and let cool.
- Orange juice: 350 ml
- Sugar: 100 g
- Orange zest: 1 piece
- Wheat flour: 200 g
- Potato starch: 1 tablespoon
- Orange juice: 350 ml
5
Take out the cake, let it cool, cut it into 2 parts, spread with cream, and decorate with powdered sugar.