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This orange cake is a perfect cake for good weather days as it is eaten cold and is fresh, very soft and nothing heavy.
The presentation of the cake is almost magical because when curdling three layers are formed; well defined base, cream and gelatin, each with its own texture.
In addition, it is done in very little time and the ingredients are easy to find in the supermarket. It should also be noted that the gelatin It can be substituted for the one of the flavor that you like the most.
I accompany it with a very cold whipped cream and some orange wedges to give it a touch but in reality it does not need it because it is orange cake surprises by itself.
More information - Agar, the jelly of the sea
Adapt this recipe to your Thermomix model
Hello Elena,
what a paint! But I don't understand one thing, if you mix the gelatin with the cream, how do you get it to separate? I may have missed something ...
Thank you!
Monica
Hello Monica, it separates only when it curdles. You make the mixture and when you put it in the mold and let it set, the gelatin is on the bottom and the cream on top. The best thing is to do it from one day to the next. If you do, tell me how are you? All the best.
Thank you very much for this and the other recipes. I find them great because of how easy they are and how appetizing too.
I've gotten a little lost too ... just like Mónica
I understand that first we make the orange jelly, then the cream and finally the sobaos.
Is it so? Is the cream not lacking in sugar?
Well I look forward to
Hello Maria. I tell you like Monica. The only thing that is done is the cream. Follow the recipe. First the gelatin powders are mixed with the sugar, we add the water and the juice and finally the cream, with the times, speeds and temperatures that I put. When thrown into the mold and allowed to set, they separate, the gelatin is on the bottom and the cream is on top. To make it look good it is better to do it from one day to the next.
Thank you very much Elena….
So in addition to being super easy, it looks great. I'm doing it this weekend to "impress" my family.
When you say that you add the cream, do you mount it to incorporate it or do you incorporate it liquid?
Hello Well, I incorporate it liquid. You'll see how rich it is.
Elena, next week is my child's birthday and I would like to make several cakes because there are many of us, including this orange one. Could you tell me if it comes out big ... for how many people more or less? And anyway, I put it in a silicone mold, but is it a plumcake or round type?
Thanks in advance!!!!
I love your recipes!
Hi Patricia. I make it in a silicone plum-cake mold, so it's not very big. If you are enough I would make two cakes. All the best.
Elena, I have already made the "test" orange cake before making the birthday cake, just in case something goes wrong. In the end, what I have done to test is that instead of making two, I have made a double in a rectangular silicone mold. Now my question is whether when unmolding the gelatin that remains below it detaches well from the base of the mold or will there be a problem?
thank you very much!
Hi Patricia. You'll see how it takes off perfectly. Do it very carefully and it has to take off well.
My question is, if I don't have a silicone mold, I can use a metal one, thanks, bss
Hello Pilar, yes a metal mold is worth, but be very careful when unmolding it.
Elena, I had a question about the ingredients: when you mean "sobaos", how many of them do you mean? Thank you very much, a kiss
Hello Nuria, I mean the small sobaos and you have to cover the cake. The amount depends on the size of the mold, I use 8 or 10. Regards.
Hello Elena, I serve the thermos, but no one dispels my doubt, I just want to know for how many people are the recipes of the thermos, in the book it does not say anything.
greetings, by the way your cakes are great.
Mayka
Hello Mayka, in general some are for 4 and others for 6 people. But they are not all the same, so I can't tell you exactly how many they are for. Greetings and I'm glad you like our cakes.
Hello Elena, I do not understand the preparation of the butter sobaos, I think they are cakes, right? I get lost a little in the placement of this?
Hello, congratulations to both of you for this blog, it is great and it encourages you to do things with the thermomix and you have great recipes, I have a question about this cake, that Tuesday is my husband's birthday and I am going to make it for him, but I need to know if the cream is for cooking or for whipping, because I think that if it must be 35% fat, there is only whipping. Should I buy the cream for cooking or whipping? Thank you very much and keep putting recipes that are great .
Monica in desserts, the cream that is used is always whipping, because as you say they need 35% fat for sweets.
I hope you like it, you will tell us. All the best
Hello Silvia, thank you for answering me and thank you very much for the recipe. Yesterday was my husband's birthday and when he tried the cake he could not stop saying how delicious it was. And he also told me that today without fail I would congratulate you on this recipe, that It is one of the best cakes you have ever tasted (I have already tried muxas, which is super sweet), hahaha. I wanted to ask you a little question, I just put a packet of gelatin and the top layer did not come out as orange as you do in the photo. Why? Should I make two packets of gelatin better? Thank you again for everything.
Hi Monica, I suppose it will depend on the brand, but instead of two envelopes I think that one and a half envelopes will be enough. Greetings and I am very happy that you liked the cake.
Hello Elena, thank you very much for answering. I used Royal jelly and the cream was from Mercadona. Could you please tell me which brand of jelly and cream you use. Thank you very much again
Hi Monica, I also use Royal jelly and cream also from the Hacendado or Pascual brand. All the best.
Well, the important thing is the flavor and it really is a delicious dessert. But I still have to try more of your recipes, which are great. Congratulations on the blog, because it's great. Thank you muffin and please keep putting recipes, so that everyone we can enjoy with them.Thanks and kisses
Monica, I am very glad that you like the cake and our blog. We will continue with our recipes. All the best
Thank you very much, Monica! We will continue putting recipes and I hope you continue to like them. All the best.
Hello, this is the first time that I write to you and first of all I would like to congratulate you on your work on this page..I am super hooked..I just made the orange cake and I also got the jelly of another lighter color and I used the Royal brand..the next time I will do it with half over more ... but my question is what could be the cause of the gelatin being very soft? As I did not have a silicone mold I put it in a tin but with antihaderente and brush a little butter just in case it could be the butter that could have given me the problem of soft gelatin? a greeting and thanks
Hi Paula, butter gives gelatin fat and that is why it is soft. I hope you like the cake and I am very happy that you like our blog. All the best.
Hello Elena, this is the third time that I make the cake since at home it is the one we like the most, but it keeps happening to me that the gelatin is very soft and on the following occasions I already made it in the silicone mold, do you have any ideas What could I do wrong? The jelly brand is the same one that you use from the royal brand, I would appreciate any suggestions… .a kiss and thank you very much, you are a charm
Hi Paula, add 250 gr. of juice. I think I am going to modify it in the recipe so that the gelatin is more consistent. A few days ago I did it again and I only added 250 gr. of juice and it was perfect. Try and tell me. Greetings and thank you very much for seeing us.
thanks elena i will keep it in mind for the next time and as soon as i do it i will tell you ... a kiss
You'll tell me, Paula. All the best.
Hello girls, as we are in season of oranges I am going to approve with this cake that looks great, but I have a doubt the orange can be placed on the base or it is better to put it once it has been removed from the mold on top, thank you for your blog.
Hello Silvia, I place it once unmold as decoration, it looks better. Greetings and I hope you like it.
Hello, I have been making this cake for years (without thermo) with some variations, because except to undo the gelatin, I do not use heat, as a mold I have a tupperware and I cover the base of it with liquid caramel. I have always used Royal gelatin and I have not had any problem, until this Christmas, that they have changed it and for me it does not have the same setting strength, nor the same color, nor flavor, it was the first time that the cake broke, I don't know if you have noticed it. It is a very very rich cake and it is eaten alone. Greetings
It's true, Marieta, it is a very rich and smooth cake. I also like Royal jelly, it is the one that works best. All the best.
Hello, I would like to make this orange cake, but I do not have a thermomix,
Could you tell me how you do it? Thank you and best regards.
Hello Aglae, you have to boil the water, the juice, the gelatin and the sugar, always stirring it with a spoon. It does not have to boil. Add the cream, renew a little and remove it from the heat. The rest is the same. All the best.
hello elena the exquisite cake like monica and marieta the gelatin was not as curd as seen in your photo i was cracking in fact i have seen them and wanted to take a photo that by the way i have uploaded to your facebook i have used One envelope for the next envelope and a half or maybe I will put 1 sheet of gelatin on it. otherwise great thanks for the recipe
Hello Alicia, I have seen the photos and it has been perfect for you. You can put a sheet of gelatin to make it more compact. All the best.
Hello girls, today my birthday my wife gave me this cake, it was good, at least the piece that I got, because I have not been able to repeat it.
Congratulations Joseram !. I'm so glad you enjoyed it. All the best.
First of all, many congratulations for the hard work you have.
My question is that I made the cake and the gelatin did not separate from the cream, a whole crena remained. The gelatin was royal but with a large pot and I put about 85 grm.
Thank you
Hello berny, was it powdered gelatin?
Hello! I would love to make this cake but I have a problem. I live outside of Spain and here there are no "sobaos" or biscuits of this type. How can I replace them? Would it have to be something squishy or would a cookie base type 3 chocolates be worth it? Of course, then I could not do it reversed because I could not turn it around ... I do not know if I explain myself well. Someone might take me a cable? Thanks
Hello Aurora, try to make the Genovese cake, it can be served, or biscuits already prepared to make cake….
So, so that it is not as soft as you say, don't we put the water in it, just the orange juice?
gracias,
Hello,
I can't find the orange jelly anywhere, in Caprabo they have told me that they have withdrawn it.
Hello, I was thinking of making this cake, in fact today I bought all the ingredients, but when I read the way of preparation again I think that the step of the gelatin layer is missing and therefore I think that double this ingredient is necessary. I think that when making the mixture indicated in the recipe, the two layers do not come out: the gelatin and the cream. I hope someone solves this question for me so I can ask it because it looks great. Thanks.
Hello Belén, do it, it is correct, the two layers will form when curdling, when the cream settles and the gelatin solidifies. A hug!
Thanks Ana for encouraging me to do it. So far I've done it twice and it doesn't look like the photo. The first time I made it with brick juice and tropical jelly (which is orange in color) and there was a very thin layer of transparent jelly that was not visible to the naked eye. The second was made with freshly squeezed orange juice and orange jelly and this time the very thin layer was slightly orange. I liked the presence of the first one more. Next time, I'm going to try to make a layer of orange jelly first, simply to improve the presentation because its flavor and texture is spectacular: light and creamy at the same time.
Well Bethlehem what a wonder! Thank you very much for your explanation and for letting us know the different alternatives for the layer above. You will tell us how it goes next time and which one you prefer. Thank you for writing us and for making our recipes !! A hug.
Hi! My son has asked me for this cake for his birthday but I am going crazy to find orange jelly, do you know where I can get it or if I can make the jelly in some other way? Thank you very much in advance, greetings
Hello, Martha:
Orange jelly can be made from orange juice and powdered agar agar. But for this recipe I advise you to change the flavor.
Now the raspberry or blueberry is more popular, which is very cool with bluish tones. 😉
Regards!