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Vanilla and orange cream brioche cake
Vanilla and orange cream brioche cake
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Delicious citrus pastry with creamy filling.
Ingredients:
  • 415.00 ml plain flour
  • 20.00 gm caster sugar
  • 1 tsp instant dried yeast
  • 1.20 gm salt
  • 3 eggs, at room temperature
  • 41.20 gm milk, warmed
  • 1 tsp orange rind, finely grated
  • 175g butter, chopped, softened
  • 20.60 gm milk, extra
  • 62.50 ml flaked almonds
  • 126.25 gm thickened cream, whipped
  • Icing sugar mixture, to dust
  • 515.00 gm milk
  • 2 x 10cm-long strips orange rind
  • 1 tsp vanilla bean paste
  • 5 egg yolks
  • 42.90 gm cornflour
Instructions:
  • Combine flour, sugar, yeast, and salt in the bowl of an electric mixer with a dough hook. Mix until combined. Incorporate eggs, milk, and orange rind, then knead on medium speed for 6 minutes until smooth and elastic. Gradually add butter, 2 tablespoons at a time, while kneading. Knead for another 6 to 8 minutes until shiny and smooth. Cover and let rise in a warm place for 1 1/2 to 2 hours until doubled in size. Press down dough with a spatula.
  • While waiting, prepare the vanilla and orange cream: Combine milk, orange zest, and vanilla bean paste in a saucepan. Heat over medium heat until it comes to a boil. In a separate heatproof bowl, whisk together egg yolks, sugar, and cornflour until smooth. Gradually pour in the hot milk mixture while whisking. Strain the custard through a sieve into another saucepan, removing the orange zest. Cook the custard over medium heat, whisking constantly for about 5 minutes until it thickens. Transfer the custard to a shallow dish, cover with plastic wrap directly touching the surface, and refrigerate for 2 to 3 hours until completely chilled.
  • Prepare the 22cm round (base) springform pan by greasing and dusting with flour. Transfer the dough into the pan and use a spatula to spread it to the edges. Cover with a clean tea towel and let it rise in a warm place for 1 1/2 to 2 hours until doubled in size.
  • Preheat the oven to 200C/180C fan-forced. Combine the egg yolk and milk, then brush the dough with the mixture. Sprinkle with almonds and bake for 20 minutes until golden and a skewer inserted in the center comes out clean. Allow to cool on a wire rack for 5 minutes before removing from the pan and transferring back to the rack to cool completely.
  • Next, transfer the custard mixture to the bowl of an electric mixer and beat on high speed for 2 to 3 minutes until smooth. Then, add the cream and beat until just combined.
  • Using a serrated knife, cut the cake in half horizontally. Place the bottom half on a serving plate and spread with vanilla and orange cream. Place the top half of the cake on top and dust with icing sugar. Serve.

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