richard-in-cincy
Well-known member
Cake:
1 cup unsalted butter (16 tablespoons), softened
2 cups granulated sugar
4 large eggs
1 teaspoon salt
3 teaspoons baking powder
3 cups all-purpose flour
1 cups buttermilk
3 tins mandarin oranges, drained, reserving juice, top up with orange juice to make 1 cup mandarin orange juice. (Reserve 1/2 of the oranges to top cake later).
2 teaspoons vanilla extract
1 tsp orange extract
350F Oven.
1.Prepare a 9x13 baking dish by coating with butter and lightly flouring, shaking away any excess flour and discarding.
2.Cream together butter and sugar until a light yellow in color, about 2-3 minutes. Add vanilla and orange extracts. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next.
3.Whisk together salt, baking powder, and all-purpose flour in a large mixing bowl. Spoon half of the mixture into the butter, sugar and egg mixture and stir until combined. Add half of milk and juice, then add the remainder of the flour mixture followed by the remainder of the liquids. Stir in half of the mandarin oranges.
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4. Pour into prepared pan. Bake 30-35 min or until toothpick comes out clean.
Glazing:
1 can sweetened condensed milk
Mandarin Oranges, the remaining half
Poke holes in cake with a wooden spoon handle. Pour milk evenly over cake and spread over entire cake. Scatter the drained Mandarin oranges over the top.
Pastry Cream:
3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup cornstarch
1 tablespoon flour
4 large egg yolks
1/4 cup butter
1 cup heavy cream, whipped to soft peaks
In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
2. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
3. Whisk some of the hot milk mixture with the egg yolks to temper them.
4. Pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
5. Remove from the heat and stir in the butter and vanilla extract. Optional: add 1/2 tsp. orange extract for more orange flavor.
6. Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
7. To complete, fold the whipped cream into the cooled pastry cream. Spread evenly over glazed cake. Refrigerate several hours before serving.
Optional: Decorate with more drained Mandarin orange segments (additional tin required).
1 cup unsalted butter (16 tablespoons), softened
2 cups granulated sugar
4 large eggs
1 teaspoon salt
3 teaspoons baking powder
3 cups all-purpose flour
1 cups buttermilk
3 tins mandarin oranges, drained, reserving juice, top up with orange juice to make 1 cup mandarin orange juice. (Reserve 1/2 of the oranges to top cake later).
2 teaspoons vanilla extract
1 tsp orange extract
350F Oven.
1.Prepare a 9x13 baking dish by coating with butter and lightly flouring, shaking away any excess flour and discarding.
2.Cream together butter and sugar until a light yellow in color, about 2-3 minutes. Add vanilla and orange extracts. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next.
3.Whisk together salt, baking powder, and all-purpose flour in a large mixing bowl. Spoon half of the mixture into the butter, sugar and egg mixture and stir until combined. Add half of milk and juice, then add the remainder of the flour mixture followed by the remainder of the liquids. Stir in half of the mandarin oranges.
.
4. Pour into prepared pan. Bake 30-35 min or until toothpick comes out clean.
Glazing:
1 can sweetened condensed milk
Mandarin Oranges, the remaining half
Poke holes in cake with a wooden spoon handle. Pour milk evenly over cake and spread over entire cake. Scatter the drained Mandarin oranges over the top.
Pastry Cream:
3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup cornstarch
1 tablespoon flour
4 large egg yolks
1/4 cup butter
1 cup heavy cream, whipped to soft peaks
In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
2. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
3. Whisk some of the hot milk mixture with the egg yolks to temper them.
4. Pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
5. Remove from the heat and stir in the butter and vanilla extract. Optional: add 1/2 tsp. orange extract for more orange flavor.
6. Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
7. To complete, fold the whipped cream into the cooled pastry cream. Spread evenly over glazed cake. Refrigerate several hours before serving.
Optional: Decorate with more drained Mandarin orange segments (additional tin required).