Orange Citrus Cake Filling |
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Prep Time: 4500 Minutes Cook Time: 0 Minutes |
Ready In: 4500 Minutes Servings: 4 |
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This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time. Ingredients:
2 large eggs |
3/4 cup sugar |
1/4 cup cornstarch |
1 pinch salt |
3/4 cup water |
1/2 cup fresh orange juice |
1/4 cup lemon juice |
2 -3 teaspoons finely grated orange zest |
3 tablespoons butter |
Directions:
1. In a Pyrex or heatproof bowl whisk the eggs very well.
2. Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
3. Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
4. Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
5. Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
6. Remove pan from heat and add in butter, mixing until melted.
7. Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
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