In Chile, Orange Thin Layer Cake are very, very popular and the best filling combination can be a matter of in-depth discussion my personal favorite is dulce de leche, but close behind is orange curd-like the one shown here. Usually, this cake is bought at the bakery. Even my mother, a very accomplished baker, never did it at home. But that is not an option for me here in Houston, that’s why I spend last year experimenting how to achieve this awesome cake with moderate work.
The method, I know, it sounds weird, but I have done it at least ten times always with great results (I have used dulce de leche, jams and ganache for fillings). Remember to use only the broiler setting on the maximum heat (and nothing else, no fan). And yes, I know you are wandering Did she meant for the first crepe to be “baked” 10-12 times? And the answer is YES, but as the heat only comes from above, it doesn’t overcook or hardens. Remember to make the filling the day before and kept refrigerated until ready to use.
MAYBE YOU WILL ALSO LIKE THIS RECIPE: EASY DULCE DE LECHE FLAN
Orange Thin Layer Cake
for a 20cm diameter cake, 20 people
- 225 grams of butter unsalted at room temperature
- 1 cup granulated sugar
- pinch of salt
- 10 eggs, yolks, and whites separated
- 1 1/4 cup all-purpose flour
- Preheat the oven turn on the grill, no fan. You will use the broiler for cooking the crepes. Place the oven rack in the middle position.
- Prepare a cake mold with high sides (I used an 8×3″). Butter very well and put parchment paper at the bottom.
- In a bowl with mixer at medium speed, beat butter and sugar until it is creamy, about 5 minutes. Keep beating on low speed, adding the yolks one at a time, beating until fully incorporated in between.
- In another bowl with very clean beaters, beat the egg whites with a pinch of salt until stiff, do not overbeat because they will dry up.
- In a large bowl mix the two batters with light movements, working with a wooden spoon or spatula (do not use a whisk, add the sifted flour and incorporate gently.
- Pour 1/2 cup of batter into the buttered pan and spread with a spoon or spatula across the bottom. Cook for 1 minute and a half to 2 minutes until lightly golden. You can open the oven and look.
- Remove and cover with 3 tablespoons orange filling, spread.
- Add 1/2 cup of the batter on top of the filling and spread gently, bake the second crepe in the same way.
- Continue cooking until you have no more batter and always to alternate filling and crepe batter.
- Let cool entirely on a rack.
- Unmold cool (I refrigerated the cake in the pan at least 2 hours), cover with the orange filling left. Refrigerate until ready to serve. Taste better after a night on the fridge.
For the filling,
- 3 oranges, grated orange peel, and juice
- 6 eggs
- 500 grams of granulated sugar
- 125 grams of butter
- 1 teaspoon of cornstarch dissolved in 1 tablespoon of cold water, optional
In a medium pot, whisk the orange juice with the eggs until blended, about 2 minutes. Add the grated orange peel and sugar. Set over medium heat, stir well. Add the butter cut into small pieces, cook in a double boiler until thickened, about 20 minutes. Add the dissolved cornstarch, if need it, and cook one more minute. Allow cooling before assembling the cake. Keep refrigerated.