Funny name, crazy taste. The orangutan cake is a star of every event

Although the preparation of orangutan dough requires a bit of patience, the effect is definitely worth every moment spent in the kitchen. A light sponge cake, creamy mass and refreshing fruit are an outstanding combination. And this funny name is also great.

Ingredients for sponge cake:

• 4 eggs,
• 120 g of fine sugar,
• 2 teaspoons of vanilla sugar,
• 150 g of cake flour,
• ½ teaspoon baking powder.

Cream ingredients:

• 750 ml of milk,
• 160 g cukru,
• 6 yolks,
• 2 vanilla pudding without sugar (2×40 g),
• 1 tablespoon of potato starch,
• 350 g of butter.

Ingredients for punch:

• 100 ml of water,
• 2 tablespoons of lemon juice,
• 1 teaspoon of powdered sugar.

Additionally:

• about 300 g of jam, e.g. cherry,
• 2 peach jellies (each 500 ml of water),
• 750 ml of water,
• 1 small can of peaches in syrup (420 ml),
• 250 g American blueberries.

Water all ingredients to room temperature.

Prepare a sponge cake. Separate the protein from the yolks. Proteins beat to stiff foam. When whipping in batches, add sugar and vanilla sugar to foam. Then add one yolk.

Turn off the mixer. Mix sifted flour with baking powder into the mass with a spatula.

Transfer the dough to a 25×35 cm mold lined with baking paper. Align the dough surface. Put in the oven preheated to 180 ° C. Bake for about 25 minutes (to a dry stick). Cool on the grille upside down.

Prepare the cream. Boil about 600 ml of milk with sugar. Mix the rest of the milk thoroughly with yolks, pudding powder and potato starch (until the powder dissolves in the liquid).

Pour the mixture into the boiling milk and immediately start mixing vigorously (so that no lumps form). Reduce the burner power to a minimum and cook, stirring until the pudding mass concentrates.

Cover the pudding mass with a sheet of food (so that it touches the surface of the mass) and set aside to cool.

Grate the soft butter for fluff. Without interrupting grinding, in batches add to it cooled to room temperature the pudding mass.

Fold the dough. Soak the sponge cake with a punch prepared from water, lemon juice and powdered sugar. Transfer back to the mold. Spread the jam evenly on the sponge cake, and the cream on the jam. Put the dough in the fridge for the time of further preparation.

Prepare the jelly as described on the packaging, but in a smaller amount of water. Set aside to cool.

When the jelly begins to solidify, strain the peaches from the pickle and cut into smaller pieces. Place on the dough on the cream layer. Spread blueberries between the peaches. Pour the solidifying jelly. Put the dough for at least 2-3 hours in the fridge.

Source: NowowoPuje.pl