Recipe by Kittencal@recipezazz
This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.
Top Review by Robert E.
Very nice. Not for beginners without close supervision or a class or two. Seasons Greetings all. My name is Robert. Americanfrom California living in Rio De Janeiro and bring good food to people here. Professional private cook and baker. I am currently working long hours producing focaccia for peoples parties. Im doing some cakes and such and I do an orange cake that people love. Needed a boost and Ive been searching for the right touch to compliment it. This orange cream is just perfect. Nailed it first time (helps to be a pro) The cake is wonderful. Ill try to share a photo later. Cant right now, up to my ears in cooking. Great job. Thank you for the share.
- 2 large eggs
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1 pinch salt
- 3⁄4 cup water
- 1⁄2 cup fresh orange juice
- 1⁄4 cup lemon juice
- 2 -3 teaspoons finely grated orange zest
- 3 tablespoons butter
Directions See How It's Made
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.