The Creamy Orange Cake
Directions
- 1Pour the orange juice into a saucepan.
- 2Add sugar and cornstarch.
- 3Whisk well while cold until completely smooth.
- 4Cook over medium heat, stirring constantly.
- 5Continue stirring until thick, glossy, and creamy.
- 6Pour into a lightly wet or lightly oiled mold.
- 7Smooth the top evenly.
- 8Cool at room temperature, then refrigerate for 4 hours until firm.
- 9Unmold onto a serving plate.
- 10Cover with shredded coconut.
- 11Slice and serve cold.
Ingredients
- 1 liter orange juice
- 200 g sugar
- 120 g cornstarch
- Shredded coconut, for coating
Equipment
saucepanwhiskmoldserving plate
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