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Creamy orange puff pastry cake with thermomix

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26 February, 2024

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello comrades. Another Saint Friday Pastry Chef arrived, faithful to him, with a new recipe. This week’s, a cake with puff pastry, orange pastry cream and ricotta.

Super creamy and good. I used a mold 26 cm in diameter and 7 cm high. If you use a smaller one, reduce ingredients. I recommend it.

Creamy orange puff pastry cake with thermomix

People

Cooking time:

30 minutes

Total Time

30 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients of creamy orange puff pastry cake with thermomix

1 sheet of puff pastry (preferably circular)

ORANGE AND RICOTTA PASTRY CREAM

600 ml milk
200 ml cream
orange peel
3 yolks and 1 egg
100 gr sugar
75 gr cornstarch
250 ml orange juice
Vanilla
Pinch of salt
400 gr ricotta cheese (replaceable with cottage cheese, fresh cheese, quark or some soft cream cheese)
200 ml sour creme or sour cream (it is nothing more than adding 20 ml of lemon juice to 180 ml of whipping cream), stir, cover and we will have it made a minimum of 12 hours before the recipe
30 gr sugar
3 eggs (M)
25 g cornstarch

Preparation of creamy orange puff pastry cake with thermomix

ORANGE CAKE

To begin, infuse the milk together with the cream and orange peels, into the glass,
9 minutes / varoma temperature / speed 1.
We let it rest for 10/15 min.
Then, we will strain it and reserve
Now we add the yolks and egg, sugar, salt, cornstarch, juice and strained milk,
10 seconds / speed 3.
Now we program
12 minutes / 90•, speed 2.
When it’s finished, we pour the essence,
5 seconds / speed 4.
We pour it into a bowl and cover it with plastic wrap (in contact with the cream), so as not to generate a crust. We let it cool completely
When it has cooled, we place the butterfly on blades and add the cheese along with the sugar and sour cream, cream,
40 seconds / speed 3.5.
Once this is done, we go at speed 3; Adding the pastry mixer, when we have integrated everything, we remove the butterfly and add the eggs one at a time.
Finally the cornstarch,
10 seconds / speed 4.

BAKED

We unwrap the puff pastry, cover the base and sides of the mold with it (it has been previously greased)
Prick base and sides with a fork.
We pour the cream.
Oven preheated to 170°, heat up and down
We bake for about 55 min.
Then we turn off and leave it inside for 45 minutes.
After that time, we open the oven door a little and leave it inside for another 45 minutes.
Despite having taken all the care with the baking, the sides have cracked, I think it may be due to the abundance of ingredients, it has not happened to me with other similar cakes.
Nothing happens, it’s just that aesthetically it hasn’t turned out the way I would like.
Now we remove and let it cool (without unmolding)
Once cold and without unmolding, place in the cold for about 4/6 hours. (So that the cake finishes setting)
Then, we can unmold
It’s very creamy
ONLY LEFT TO ENJOY, GOOD PROFIT