Vanilla and Orange Cream Brioche Cake Recipe
Share
Recipe Overview:
| Recipe Details | Description |
|---|---|
| Recipe Name | Vanilla and Orange Cream Brioche Cake |
| Prep Time | 10 minutes |
| Cook Time | 3 hours (including resting and cooling time) |
| Total Time | 3 hours 30 minutes |
| Servings | 8-10 servings |
| Key Ingredients | Plain flour, eggs, butter, vanilla bean paste, orange rind, whipped cream |
| Special Features | Fluffy brioche dough, rich vanilla-orange cream filling, indulgent |
| Dietary Preferences | Vegetarian-friendly |
Introduction:
Treat yourself to the ultimate indulgence with this Vanilla and Orange Cream Brioche Cake. A perfect blend of soft, buttery brioche dough and a rich, velvety vanilla and orange cream filling, this cake will take you to an exceptional world of flavor with every bite. Infused with the zesty freshness of orange and the warmth of vanilla, it's an irresistible dessert for any occasion.
Vanilla and orange cream brioche cake
Ingredients (19)
- 1 2/3 cups plain flour
- 1 tbsp caster sugar
- 1 tsp instant dried yeast
- 1/2 tsp salt
- 3 eggs, at room temperature
- 2 tbsp milk, warmed
- 1 tsp orange rind, finely grated
- 175g butter, chopped, softened
- 1 egg yolk
- 1 tbsp milk, extra
- 1/4 cup flaked almonds
- 1/2 cup thickened cream, whipped
- Icing sugar mixture, to dust
Vanilla and orange cream
- 2 cups milk
- 2 x 10cm-long strips orange rind
- 1 tsp vanilla bean paste
- 5 egg yolks
- 1/2 cup caster sugar
- 1/3 cup corn flour
COOKING INSTRUCTIONS
Step 1
· Place flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Knead to combine. Add eggs, milk and orange rind. Knead on medium speed for 6 minutes or until smooth and elastic.
· With motor operating, gradually add butter, about 2 tablespoons at a time, kneading between each addition. Knead for 6 to 8 minutes or until shiny, smooth and elastic. Cover with a clean tea towel.
· Stand in a warm place for 1 1/2 to 2 hours or until it has doubled in size. Press dough with spatula to knock back.
Step 2
· Meanwhile, make vanilla and orange cream: Place milk, orange rind and vanilla bean paste in a saucepan. Bring to the boil over medium heat. Meanwhile, whisk egg yolks, sugar and corn flour in a heatproof bowl until smooth.
· Gradually whisk in hot milk mixture. Strain custard through a sieve into a heavy-based saucepan.
· Discard rind. Whisk custard over medium heat for 5 minutes or until the mixture boils and thickens. Transfer to a shallow dish. Cover surface with plastic wrap.
· Refrigerate for 2 to 3 hours or until cooled completely.
Step 3
· Grease a 22cm round (base) springform pan. Dust with flour. Turn dough into prepared pan. Using a spatula, spread dough to edge. Cover with a clean tea towel. Stand in a warm place for 1 1/2 to 2 hours or until doubled in size.
Step 4
· Meanwhile, preheat oven to 200C/180C fan-forced. Whisk egg yolk and milk together.
· Gently brush top of dough with egg mixture.
· Sprinkle with almonds.
· Bake for 20 minutes or until golden and a skewer inserted in center comes out clean.
· Transfer to a wire rack. Stand for 5 minutes. Remove cake from pan and transfer to a wire rack to cool.
Step 5
· Meanwhile, place custard mixture in the bowl of an electric mixer. Beat on high speed for 2 to 3 minutes or until smooth. Add cream. Beat until just combined.
Step 6
· To assemble (see notes), using a serrated knife, cut cake in half horizontally.
· Place base on a serving plate. Spread with vanilla and orange cream. Top with remaining cake.
· Dust with icing sugar. Serve.
Conclusion:
This Vanilla and Orange Cream Brioche Cake is a masterpiece of flavor and texture, ideal for celebrations or as a sweet treat to enjoy with a cup of tea. The fluffy brioche dough and creamy filling make it a showstopper that will impress your guests and satisfy your cravings.
Don’t wait to experience this divine combination; get baking and enjoy the perfect citrus indulgence today! Ready to delight your taste buds? Try this recipe now and share your sweet success with friends and family!