Mother’s Day Cake with Orange and Curd Cheese

For the Mother’s Day cake, defrost the puff pastry, cut in half and roll out two 28 cm diameter bases for each. Place the puff pastry bases on a baking tray lined with baking paper and prick them in a circle with a fork. Bake in the oven preheated to 220°C for 10-12 minutes.

Soak the gelatine in cold water. Mix the milk, sugar, salt, orange zest and egg yolks in a saucepan with a whisk. Now heat very gently while whisking constantly until a creamy consistency is reached. Add the squeezed gelatin and stir to dissolve.

In a bowl, vigorously whisk the curd with orange juice and the cream. Whip Rama Cremefine until stiff and fold into the cream.

Place a puff pastry base in the mold and arrange 12 orange fillets so that they remain visible around the edge of the cake. Pour in the cream and smooth it out. Cover the cake with foil and let it set in the refrigerator.

For the icing, mix orange juice and powdered sugar and spread on the second cake layer. Let the icing dry and cut the cake into 12 pieces. Remove the cake from the mold and place the pre-cut tops. Garnish with cremerosettes and orange zest.

This quantity is for a springform pan with a diameter of 26 cm.

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