Traditional recipes

Cake with orange juice

Cake with orange juice

I think everyone knows this cake I like is light and good

For the countertop:

  • 6 eggs,
  • 4 tablespoons flour
  • 6 tablespoons sugar,
  • 2 tablespoons cocoa,
  • 1 tablespoon baking powder,
  • 90 ml oil.


  • 500 grams of cow's cheese,
  • 200 gr powdered sugar,
  • 2 packets of vanilla sugar,
  • 250 gr butter.

Cream 2:

  • 2 vanilla puddings,
  • 1 liter of orange juice,
  • 3 -4 tablespoons sugar.

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Cake with orange juice:

Countertop preparation:

the eggs are separated, the egg whites are beaten with the sugar, the yolks are hard foam after which we add the yolks mixed with the oil and the flour mixed with the baking powder and the cocoa is mixed well, after which it is put in a tray lined with baking paper. 180 degrees, meanwhile beat the butter with the sugar and vanilla, add the cheese, after the top has cooled, put the cream cheese on it and make the puddings, proceed in the same way as a pudding, boil the juice, mix the pudding with 3 tablespoons of juice or if it takes more to dissolve the sugar and when the juice starts to boil we put the pudding and mix until it thickens, take it off the heat and pour it evenly over the cream cheese and ready to cut after a few hours of frying .

Sweet and orange cheesecake

1. Mix the eggs and water with the mixer at maximum speed, gradually add the sugar, vanilla sugar and mix for about 2 minutes, until a compact mass is obtained.
2. Mix the flour, starch and baking powder and gradually add to the above composition, stirring gently.
3. Pour the dough into a 30x40 cm greased and lined with baking paper and place in the oven.
After baking, remove the baking paper and leave the countertop to cool. Cut into two pieces lengthwise.

Electric oven 200 ° C

recipe.preparation.gas 200 ° C

Groove / Height: central

Baking time: 30 minutes

For the filling

1. Cut the orange slices in half. Mix the gelatin with 5 tablespoons of water and leave for 10 minutes.
2. Mix the sweet cheese with the sugar, vanilla sugar, peel and lemon juice. The gelatin is heated on a bain-marie until completely dissolved and added to the cheese composition.
3. Prepare the cream according to the instructions on the envelope, add chopped oranges and cheese. The obtained cream is spread on a slice of countertop, covered with the other half and lightly pressed.


Leave the cake to cool for about 2 hours.
The surface of the cake is powdered with powdered sugar and cut into different shapes and sizes.

Please also take into account the baking conditions of your oven.

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    Orange Juice Cake - Recipes


    the almonds are made into robot flour and mixed with cocoa, dates and salt powder. it is placed in a tray and shaped into a countertop.

    put all the ingredients in the robot and mix until a thick crème is thick, then pour into the form over the counter and keep in the freezer for a minimum of 3-4 hours.

    take out of the freezer 40 minutes before serving.

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    Orange Juice Cake

    Mix the yolks very well with 1 glass of sugar, until it is dissolved and you get a frothy cream that has doubled in volume. Add, alternating and in portions, the lemon oil and juice, in this order, mixing each time until completely homogenous, and at the end, the grated orange peel.

    Separately, sift the flour together with the baking powder and incorporate it into the yolk composition.
    Separately, beat the hard foam, the egg whites with the rest of the sugar, taking care that at the end it is dissolved.
    Carefully mix the two compositions, with a wooden spatula or spoon, by inverting, from the bottom up.
    Pour into a tray lined with baking paper and level.

    Put in the hot oven, over a moderate heat, for about 30-40 minutes or until it is cooked, nicely browned and passes the toothpick test. Allow to cool for 5 minutes in the pan removed from the oven, then leave to cool on a grill.

    Serve plain or sprinkled with powdered sugar.
    * Measure with the same glass. I used one with a capacity of 250 ml.
    ** For the above quantities use a large and high tray because the cake grows a lot: 40 x 35 cm height minimum 7 cm.

    It is particularly aromatic, with a strong orange taste. Very fluffy and airy.
    No syrup required.
    It is very suitable as a top for cakes with cream / s, or cake.

    Cake with semolina and oranges

    Hmmm, it's hard to explain what texture it has. It tastes of semolina and oranges, that's clear :) What can I say, semolina cake is a less fine cake, meaning it doesn't melt in your mouth. It depends on tastes - I liked it, but my friend said she wouldn't. But he still ate two cakes. : D
    Dia, you still have patience. You only know that it is said that hope should die last) If you made the cake with semolina and oranges, maybe you know better how to explain what and how :)

    He said I used to make my own cakes, but I like it when my loved ones surprise me. Tomorrow I will make the cake, but it will definitely be much more "delicate", your friend would surely like it much more. Maybe you'll be curious enough to take a look, even if you kind of forgot about us. Dia

    Hello Robert,
    I made this cake and it is very strange for my taste. It's less fine, that is to say "quotzgrumturoasa" as the texture, it really doesn't melt in my mouth, hm I don't really like it. As for the amount of sugar, I put only 2 cups out of 3 (also with syrup) and it seems foaaaaaarte sweet, I would take the sugar out of the syrup, or I would put only 1/2 cup of sugar. That depends on everyone's taste, I I eat very little sweet, maybe that's why I think it's too much sugar.
    Um, of course, yes, I know this, why it's something known in advance. I don't do it anymore. :(.
    It's the first recipe from you that I don't like, I didn't think I would live this day :)).
    A good day to all!

    Hello, Alina,
    I am pessimistic in the most optimistic way possible, I think that sooner or later, the day always comes when someone / something will disappoint us, so I am never surprised :)
    Being a fasting recipe, it's a bit difficult to get a great cake - here the expression "you can't make a whip out of shit" fits perfectly: D How the orange juice didn't work a small miracle (as I initially hoped), m -I thought that at least the cake would be sweet :)
    To conclude optimistically, I still hope that I did not publish this recipe in vain and that there will still be a few people who will enjoy it.

    Shrimp with orange juice

    Shrimp with orange juice is one of the recipes dedicated equally to shrimp lovers and those who are now cooking them for the first time! It is a quick recipe, which is prepared with only a few ingredients, but it is full of subtle flavors and flavors!

    Shrimp with orange juice - everything you need to know about the recipe

    • if we use frozen shrimp, there will be a lot of sauce left that we can cook with rice pasta or our favorite pasta. Remove the cooked shrimp with a whisk and fry in the remaining sauce, the pasta, after they have been cooked beforehand. Then, at the end, add the shrimp.
    • if we use thawed or fresh shrimp, we will have less sauce and it will be more concentrated. We can serve it with toast or croutons.

    • Why choose frozen shrimp from LIDL? Especially now that I find shrimp in the Deluxe range? The answer is simple: the value for money is excellent! As a chef, you have a lot more flexibility when choosing frozen shrimp: you only defrost them when you are going to cook them. Most of the shrimp we buy thawed at the fish sections of the stores have been frozen before (for transportation) and thawed afterwards (for sale). That is why they have a very short shelf life. While, choosing frozen shrimp, we have them at hand for when we need them in the recipe. And the shrimps from the Deluxe range are GREAT!
    • We cook shrimp in the shell (shell) because it brings an extra flavor and aroma to the recipe. In addition, it protects the meat of shrimp, which will remain tender after cooking. In addition, sitting around the table peeling shrimp and sharing stories with loved ones is a party in itself!
    • If you choose to peel shrimp before cooking, do not throw away the shells! You can use them to make a delicious seafood flavored soup! Either way, leave the shrimp tail to make it easier to grab.

    Ingredients for 4 servings Shrimp with orange juice

    • a Deluxe Shrimp Bag (720g)
    • 50g with Pilos
    • 2 tablespoons Primadonna olive oil
    • 50ml white wine
    • 150 ml of freshly squeezed orange juice
    • will be Castle
    • Kanya pepper
    • parsley and / or basil
    • 3-4 cloves of garlic given through the press or cut very finely

    All the ingredients for the recipe for Shrimp with orange juice can be found in LIDL stores & # x1f5a4

    Heat the pan over medium heat, add the butter and oil. After the butter has melted, add the shrimp. We can put the shrimp frozen if we want more sauce, or we can defrost them beforehand and keep them in a sieve, to drain them well.

    Saute the shrimp for 3-4 minutes or until it changes color and turns pink. Add the wine and orange juice. Let it cook over medium heat for 3-4 minutes. Add salt and pepper to taste, and at the end add the garlic passed through the press, the finely chopped greens and leave on medium heat for another 1 minute.

    The recipe for Shrimp with orange juice, I will not lie to you, is the recipe that Mr. Don conquered me with and that he prepares whenever he wants to impress me with & # 8220something good & # 8221. I sincerely hope you try the recipe and it will be the best!

    Method of preparation

    In a large bowl, break the eggs, add the sugar and mix vigorously manually or with a mixer, until a frothy cream is obtained. Then add the oil, a little, a little, a little like mayonnaise, stirring lightly, until it is homogenized in the egg cream.

    Mix the flour with the cocoa powder and baking powder, then add to the cream above and mix lightly, preferably manually, or at the minimum speed of the mixer, until all the ingredients are incorporated and a slightly liquid dough is obtained. At first I panicked a bit, but I resisted the temptation to add a little more flour.

    The composition is poured into a tray lined with parchment sheets and baked in a preheated oven, approx. 20 minutes at 180 degrees.

    After passing the toothpick test, remove the top from the oven and leave to cool.

    Meanwhile, the glaze is being prepared.

    Wash the oranges, cut them in half and press them manually or electrically to extract the juice.

    Put the pudding powder in a bowl with the sugar and 4-5 tablespoons of juice, and mix until liquefied.

    The rest of the orange juice and the slit juice are boiled in a bowl with a thick bottom or better in a boiling milk, and when it reaches the boiling point, the liquefied pudding powder is added and boiled, stirring continuously. , p & acircnă what is obtained a consistent pudding. Leave it to cool, covered with a food foil, so as not to make that pudding specific to puddings.

    The butter at room temperature is mixed with creamy cow's cheese, powdered sugar and vanilla essence, until a homogeneous cream is obtained.

    After the countertop has cooled, pour the cream cheese and butter, then the icing from the orange pudding, level and leave to cool for at least 4-5 hours, but best until the next day.

    Orange Juice Cake - Recipes

    Because I'm celebrating today, I decided to share with you this delicious stabilization recipe. And if you are not on a diet, I challenge you to prepare it and I am convinced that you will not be able to eat too much of it because others will come to eat it.


    - 200 ml orange juice (freshly squeezed)

    -125 ml liquid cream for cooking

    -150 g butter at room temperature

    - 150-200 g of fresh or frozen blueberries


    In a bowl, mix the orange juice with the liquid cream, egg and sugar. Add salt, baking powder and baking soda and mix. We are going to add the diced butter. If the composition is not homogeneous, you can use the mixer. Finally, add the flour passed through a sieve and mix, and when the composition is homogenized, we also integrate the blueberries.

    We put the composition in a form with removable walls and wallpapered on the bottom with baking paper or silicone, we put it in the oven heated to 180 degrees. Let the cake bake for about 35-40 minutes (until it browns nicely).

    It is a delicious cake that is kept cold (pantry) and can be eaten the next day.


    leaf Break the eggs, separate the yolks from the egg whites. Mix the yolks with the sugar and add the oil, little by little, homogenizing the composition. In the resulting mixture add flour, previously mixed with cocoa powder and baking powder. Beat the egg whites with a whisk and incorporate into the composition, resulting in an aerated dough. Put the dough in the pan greased with oil or butter and lined with flour (tray about 30 x 20) and bake in the preheated oven at 175 degrees, until the toothpick comes out clean (about 25 minutes. Remove the tray from the oven and leave to cool.

    Cream: Butter at room temperature, rub with sugar, vanilla essence and cheese, until a well-defined cream comes out (homogeneous, with well-incorporated ingredients).

    Glaze: The pudding is prepared according to the instructions on the envelope, but instead of milk, put the orange juice. However, I recommend that you put less liquid than it says on the envelope, to make sure that it hardens after cooling. (at least 50ml less). Stir over high heat until thickened. Remove from the heat and allow to cool slightly. When it is just a little hot, add it over the cream. Put it back in the fridge for at least 2 hours (the icing will harden and the flavors will blend in). Remove the cake from the refrigerator and portion into equal pieces (9 squares or rhombuses) and serve as such.

    Good appetite !

    How to make an orange juice

    Ingredients you need

    You will also need a knife, a filter and a juicer.

    Steps to make orange juice

    Wash the oranges very well. Cut them in two halves and squeeze each half with the juicer (manual or electric). Then, at the time of serving, use a hammer to separate any seeds or seeds that have passed into the juice. Ready!.

    If the juice was made with sour oranges, you can add brown sugar or brown sugar to sweeten them.