Cake Cream: Decadent Orange Blossom Filling
There's something magical about biting into a cake and discovering a delightful, creamy surprise within. That moment when the velvety texture and enchanting flavors greet your palate can truly transform your cake-eating experience. We're about to take a journey into the creation of a delectable filling that's sure to add an extra layer of sophistication to any cake.
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An image of the Decadent Orange Blossom Cake Cream Filling recipe generated by AI
About this recipe:
Our focus for today centers around a luxuriously creamy filling that beautifully melds the subtle floral nuances of orange blossom with the vibrant citrusy punch of orange zest. This filling isn't just a component; it's an experience, an element of surprise that brings a new level of enjoyment to every bite of cake.
This rich and dreamy filling pairs well with a wide variety of cakes, from a classic vanilla sponge to more exotic flavor combinations. It's more than just a middle layer; it's a delicious secret waiting to be discovered. Simple to make yet complex in flavor, this is a chance to elevate your baking skills and create a cake that's truly unforgettable. Happy baking!
Decadent Orange Blossom Cream Filling
Yield: Enough to fill one 3-layer 8-inch cake
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes + cooling time
Ingredients:
1 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups whole milk
3 large egg yolks, lightly beaten
1 tablespoon unsalted butter
1 tablespoon orange blossom water
1 teaspoon finely grated orange zest
Instructions:
In a medium saucepan, combine the sugar, cornstarch, and salt. Whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat, stirring constantly until the mixture begins to thicken and comes to a boil.
Boil for 1 minute, continuing to stir.
Remove the saucepan from heat and gradually whisk about a quarter of the hot mixture into the beaten egg yolks.
Return the yolk mixture to the saucepan, whisking to combine with the remaining hot mixture.
Place the saucepan back over medium heat and cook, stirring constantly, for 2 minutes more.
Remove from heat and stir in the butter until melted. Then stir in the orange blossom water and orange zest.
Allow the mixture to cool to room temperature, stirring occasionally. Once cool, it's ready to be used as a cake filling.
Nutritional Information per Serving (based on filling an 8-inch cake cut into 12 slices):
Calories: 100
Total Fat: 3g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 30mg
Total Carbohydrate: 17g
Dietary Fiber: 0g
Total Sugars: 14g
Protein: 2g
Vitamin D: 0.2mcg
Calcium: 40mg
Iron: 0.2mg
Potassium: 40mg
This cream filling should be used the same day it's made for the best flavor and texture. It can be stored in an airtight container in the refrigerator for up to 2 days, but it should be brought back to room temperature before using to fill a cake.
