Vanilla and Orange Cream Brioche Cake: A Zesty Gourmet Masterpiece

Vanilla and Orange Cream Brioche Cake: A Zesty Gourmet Masterpiece

Vanilla and Orange Cream Brioche Cake: A Zesty Gourmet Masterpiece

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.

What Ingredients Are Needed for a Vanilla and Orange Brioche Cake?

This luxurious cake is composed of two main parts: the fluffy, enriched brioche dough and the smooth, aromatic vanilla and orange cream.

Brioche Dough Ingredients:

  • 1 2/3 cups plain flour

  • 1 tbsp caster sugar

  • 1 tsp instant dried yeast

  • 1/2 tsp salt

Vanilla and Orange Cream (Crème Pâtissière) Ingredients:

  • 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

  • 1/2 cup thickened cream, whipped (for final filling mix)

  • Icing sugar mixture, to dust

 

How Do I Make the Fluffy Brioche Dough?

Creating the soft, buttery brioche dough involves thorough kneading and two essential rising periods to develop its rich flavor and light texture.2

Step 1: Mixing and First Rise

  1. Place the flour, sugar, yeast, and salt in the bowl of an electric mixer fitted with a dough hook. Knead briefly to combine.

  2. Add the three room-temperature eggs, warmed milk, and the finely grated orange rind. Knead on medium speed for 6 minutes or until the dough is smooth and elastic.

  3. With the motor operating, gradually add the softened butter, about 2 tablespoons at a time, kneading between each addition until fully incorporated.

  4. Knead the dough for a further 6 to 8 minutes or until it becomes shiny, smooth, and elastic.

  5. Cover the bowl with a clean tea towel. Stand in a warm place for 1 ½ to 2 hours or until the dough has doubled in size. Press the dough with a spatula to knock back the air.

 

How is the Vanilla and Orange Cream Prepared?

The rich cream (crème pâtissière) must be prepared and cooled completely before it can be mixed with whipped cream and used as the filling.

Step 2: Preparing and Cooling the Cream

  1. Place the milk, the 10cm strips of orange rind, and the vanilla bean paste in a saucepan. Bring this mixture to the boil over medium heat.

  2. Meanwhile, whisk the five egg yolks, the caster sugar, and the corn flour in a separate heatproof bowl until the mixture is smooth.

  3. Gradually whisk the hot milk mixture into the egg yolk mixture.

  4. Strain the entire custard mixture through a sieve into a heavy-based saucepan, discarding the orange rind.

  5. Whisk the custard over medium heat for 5 minutes or until the mixture boils and thickens significantly.

  6. Transfer the finished custard to a shallow dish. Cover the surface directly with plastic wrap to prevent a skin from forming.

  7. Refrigerate for 2 to 3 hours or until the custard is completely cooled.

 

What Are the Baking Instructions for the Brioche?

The brioche dough requires a second rise in the pan before being baked to a golden brown and cooled.

Step 3 & 4: Shaping, Second Rise, and Baking

  1. Grease a 22cm round (base) springform pan and dust it lightly with flour.

  2. Turn the dough into the prepared pan. Using a spatula, spread the dough evenly to the edge.

  3. Cover with a clean tea towel. Stand in a warm place for 1 ½ to 2 hours or until the dough has doubled in size again.

  4. Meanwhile, preheat the oven to $200^\circ\text{C}$ (or $180^\circ\text{C}$ fan-forced).

  5. Whisk the extra egg yolk and the extra milk together to create an egg wash. Gently brush the top of the dough with this egg mixture.

  6. Sprinkle the top with flaked almonds.

  7. Bake for 20 minutes or until the cake is golden and a skewer inserted in the center comes out clean.

  8. Transfer the baked cake to a wire rack. Stand for 5 minutes, then remove the cake from the springform pan and transfer it back to the wire rack to cool completely.

 

How is the Cake Assembled and Served?

Once both the brioche and the cream are fully cooled, they are combined to create the final, layered dessert.

Step 5 & 6: Finishing the Cream and Assembling

  1. Place the cold custard mixture in the bowl of an electric mixer. Beat on high speed for 2 to 3 minutes or until the custard is smooth and creamy.

  2. Add the whipped thickened cream. Beat until the mixture is just combined, creating the final, light filling.

  3. To assemble, use a long serrated knife to cut the cooled cake in half horizontally.

  4. Place the bottom half on a serving plate. Spread generously with the vanilla and orange cream.

  5. Top with the remaining cake half.

  6. Dust the assembled cake lightly with icing sugar mixture before serving.

 

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!

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