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Orange Blossom Cake

American.Fiesta's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Sugar 1 Cup (16 tbs)
  Egg yolks 4
  Gelatin 2 Tablespoon
  Orange juice 3⁄4 Cup (12 tbs)
  Grated orange rind 1 Teaspoon
  Heavy cream 1 Pint, whipped
Directions

Pour milk into double boiler; place over low heat until heated through.
Combine cornstarch, sugar and egg yolks; mix well.
Stir hot milk into yolk mix- ture; return to double boiler.
Cook, stirring fre- quently, until thickened; cool.
Soften gelatin in 1/4 cup cold water; add to orange juice and rind.
Com- bine gelatin mixture and milk mixture; blend thor- oughly.
Refrigerate until thickened.
Fold whipped cream into gelatin mixture.
Split ladyfingers; cut 3/4 inch from end of each half.
Stand ladyfingers around edge of springform pan; line pan with cut pieces.
Pour whipped cream mixture into pan; refrigerate overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Party

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3138 Calories from Fat 1840

% Daily Value*

Total Fat 209 g321%

Saturated Fat 124.8 g623.9%

Trans Fat 0 g

Cholesterol 1443.2 mg481.1%

Sodium 454.2 mg18.9%

Total Carbohydrates 274 g91.2%

Dietary Fiber 1 g4.1%

Sugars 240.1 g

Protein 61 g122%

Vitamin A 175.5% Vitamin C 171.1%

Calcium 94.7% Iron 15.3%

*Based on a 2000 Calorie diet

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Orange Blossom Cake Recipe