Contacts
home/ Recipes

Orange custard. Carrot biscuit with orange cream Which cream goes well with orange biscuit

With regular boiled carrots, orange peel and turmeric, you can bake a bright and moist carrot sponge cake with a delicious taste and aroma. Suitable for such a biscuit orange Kurd - custard with orange juice. The rich orange flavor that the zest and juice impart to this small cake pairs well with sweet carrots in color and flavor.

  • Cooking time: 65 minutes
  • Servings: 4

Ingredients for Carrot Sponge Cake with Orange Cream

For carrot biscuit:

  • 140 g carrots;
  • 2 tbsp. l. orange peel;
  • 3 g turmeric;
  • 3 eggs;
  • 125 g wheat flour;
  • 65 g sugar.

For orange cream:

  • 200 g of oranges;
  • 45 g butter;
  • 15 g starch;
  • 55 g sugar;
  • 1 egg.

For decoration:

  • 20 g of dark chocolate.

Method for preparing carrot biscuit with orange cream

Ingredients that will give the biscuit a bright orange color: carrots, boiled and grated on a very fine grater, dried or fresh orange peel and ground turmeric. The ingredients given in this recipe are enough to make a small cake (mold size 18x18 centimeters).


Preparing the biscuit dough. Grind the yolks and sugar. Carrots, turmeric, orange peel and sifted wheat flour mix with crushed yolks. Beat the whites separately until firm peaks. Gently mix the whites into the orange dough.


Grease the form with butter. Sprinkle with ground breadcrumbs or wheat flour. We fill it with dough.


We bake the carrot biscuit for 30 minutes. The temperature is 170 degrees. We check the readiness with a bamboo stick.


Making orange cream. Squeezing the juice out fresh orange and remove a thin layer of zest from it. Mix the zest and juice with sugar, bring to a boil, filter.

We combine the egg, cooled and strained juice, diluted in cold water starch. Brew the mixture, stirring occasionally, over low heat or in a water bath. Put in hot cream butter.

We filter the cream through a fine sieve. The cooled cream can be stored in the refrigerator for 10 days.


Trim the edges of the biscuit to reveal its vibrant color. Watering the top orange cream.


Ready biscuit decorate with melted chocolate and a slice of fresh orange.

Remove the zest from the orange and squeeze the juice.

Mix flour, eggs, zest, sugar with a small amount of milk (so that there are no lumps). We put the remaining milk on the fire so that it boils.

Into a constantly stirring egg mixture pour in Orange juice.

Continuing to stir, pour in hot milk and mix thoroughly.

Pour the resulting mass into a saucepan and heat over low heat, stirring constantly, until it thickens, implying that the cream will still thicken as it cools. Let the delicate orange custard cool down and can be served. I propose to make a simple and amazingly delicious dessert on the basis of the cream.

Break the cookies into pieces.

We begin to shape the dessert, laying it out in layers. On the bottom of the bowls we lay out in layers: a little warm orange cream; biscuits; chopped strawberries; again we spread the warm cream, cookies and fill everything with cream on top. You can make layers to your liking. Decorate the dessert with strawberries. We put the bowls in the refrigerator to cool and soak the cookies.

Dessert with orange custard turns out to be very tasty and tender.

Step 1: prepare the cream.

Pour into a deep bowl the right amount cream and place it under clean mixer blades. Turn on the kitchen appliance at medium speed and whisk milk product to steady peaks. This process should be taken with all the attention! The main thing - do not whip the cream too much otherwise they curl up and the cream won't work. When they acquire the desired airy texture, tighten the bowl with the whipped snow-white mass with plastic cling film and put it in the refrigerator until you use the cream.

Step 2: prepare the orange cream.



Now we take a small saucepan, put sugar, sifted wheat flour and orange zest in it. Pour orange juice there, lemon juice and add egg without shell.
Mix the ingredients with a whisk until smooth without flour lumps. Then put the saucepan over medium heat and cook the resulting mixture until thickened, stirring continuously.


When the texture of the boiling mixture begins to resemble a medium-thick dough (like pancakes), remove the saucepan from the stove and place it on the cutting board that was previously laid on the kitchen table.
Place a fine mesh sieve on the surface of a clean deep bowl. Pour the orange mass into it, wipe it with a wooden kitchen spatula and cool to room temperature. Then we tighten the bowl with plastic wrap and put the orange mixture in the refrigerator for 20-30 minutes.

After the required time has elapsed, combine the chilled cream with the orange mass in one bowl and mix them until smooth. Bowl with ready-made cream tighten the film again, put it in the refrigerator on 10-15 minutes and then we use it for its intended purpose.

Step 3: Serve Orange Cream.



Cool the orange cream after cooking. Then they are used to decorate any desserts: cakes, biscuit rolls, cakes, muffins, pies and other goodies. Very often it is simply laid out in ice cream bowls or bowls, and supplemented with fruits, berries, puff tubes, cookies or waffles.
Bon Appetit!

Orange cream can be stored in the refrigerator for a maximum of 4 to 5 days. After, his taste qualities lose their freshness.

The total mass of the resulting cream ranges from 400 to 550 grams, it all depends on the quality of the cream and the degree of boiling of the orange mixture.

But this is quite enough for a cake with a diameter of 23 centimeters, which will consist of two layers, or for any other dessert.

It is better to cook the orange mixture in a cast-iron cauldron or in a non-stick saucepan with a thick bottom.

You can use powdered sugar instead of sugar.

Fresh citrus juices can be substituted concentrated juices the same fruits.

Cooking time: 20 minutes + 3-4 hours for cooling

Servings: for 1 cake with a diameter of 16 cm

How to make orange cream, a step-by-step recipe with a photo:

Step 1. Combine sugar with sifted starch, vanilla and other spices to taste.

Sifting the starch is necessary in order to get rid of the lumps in the cream.

Step 2. Add 3 whole eggs and 2 yolks to the sugar and starch.

Since orange has no natural gelling properties, the cream needs to be thickened with third-party products. In our case, starch and egg yolks play the role of thickeners.

Step 3. Prepare orange juice yourself by squeezing 2-3 oranges or purchase in a store. Strain it from the pulp.

If you like a rich citrus flavor and aroma, add the zest of one or two oranges to the orange cream. If you want to get more delicate taste, limit yourself to juice.

Step 4. Heat the orange juice and add the egg mass in a thin stream. Simmer for 3-5 minutes, stirring constantly.

Step 5. Bring the cream until thick, cover it with cling film end-to-end and refrigerate for 3-4 hours until it cools completely.

At this time, remove the butter from the refrigerator, it should be warm and soft to add to the cream.

Step 6. When the orange cream has completely cooled down, and the oil has become soft and acquired room temperature, start whisking.

At medium mixer speed, beat the orange cream until fluffy and add a tablespoon of oil to it, whisking thoroughly each time.

The oil stabilizes the cream, makes it more resistant to heat and gives a light creamy taste... The butter cream keeps its shape well.

Add orange cream to spicy honey pots, fill or sandwich with it.

Bon Appetit!

  • Flour - 2 cups
  • Orange juice (preferably fresh) - 1 glass
  • Orange - 2 pcs.
  • Vegetable oil - 5 tbsp. spoons
  • Eggs - 7 pcs.
  • Sugar - 1.5 cups
  • Butter - 150 g.
  • Milk - 1 glass
  • Baking powder - 1 tbsp. a spoon with a slide
  • Vanilla sugar - 1 sachet (30 g)

Cooking method

  • Step 1 Grate orange zest.
  • Step 2 Divide eggs into whites and yolks.
  • Step 3 In a separate large container, combine flour and baking powder.
  • Step 4 Beat the yolks with a mixer, gradually adding 1 glass of sugar. You should get a homogeneous yellow mixture.
  • Step 5 Mix flour and whipped yolks, add vegetable oil, orange juice and zest. To stir thoroughly. Beat the whites with a mixer until thick fluffy mass to form "peaks" (like meringues).
  • Step 6 Add proteins to the dough, mix.
  • Step 7 Line the mold with foil or baking paper. Make high sides.
  • Step 8 Pour the dough and put in the oven for 10 minutes at a temperature of 200-220 degrees and another 25-20 minutes at a temperature of 160 degrees. Willingness to check with a match. Do not open the oven unnecessarily - the biscuit will "fall". Leave the sponge cake in the turned off oven until it cools completely.
  • Step 9 Then pull out and remove the foil. Cut into 2 or 3 cakes.
  • Step 10 Prepare the cream. Mix hot milk, sugar, vanilla sugar, soft butter and beat for 10 minutes until a more or less homogeneous cream is formed. The cream can turn out like cottage cheese - it's not scary, you can put it in a pie - it will also be delicious.
  • Step 11 Grease the biscuits with cream, let them soak a little.
Bon Appetit!
P.S. If you've ever been fond of custom-made pies because you're not good at baking, you probably know how delicious it is. But an orange biscuit with delicate cream- you can cook it yourself if you follow all the instructions exactly. It will turn out no worse than that of professionals who also follow the recipe exactly.