When you crave an unconventional, refreshing, and sinfully delicious dessert bursting with fruity flavor, ordinary bundt cakes simply won’t do. Forget about boring pastries—this refreshing orange dessert with a fluffy sponge base, fragrant orange jelly made from Fanta or juice, homemade milk cream, and a generous whipped cream topping is the absolute pinnacle that will disappear from the table in no time. The secret to success lies in the perfect balance of three distinct layers and thorough chilling overnight.
What you’ll need for a large baking sheet:
For the fluffy sponge base:
- Eggs: 4 pcs (separated yolks and whites)
- Granulated sugar: 200 g
- Semi-coarse flour: 200 g
- Hot water: 8 tablespoons
For the 1st layer (Orange jelly):
- Fanta or orange juice: 1 liter (divided into 800 ml and 200 ml)
- Custard powder (or vanilla pudding): 3 packets
- Granulated sugar: 6 tablespoons
For the 2nd layer (Milk cream):
- Whole milk: 750 ml (divided into 600 ml and 150 ml)
- Plain flour: 6 tablespoons
- Cornstarch: 2 tablespoons
- Granulated sugar: 200 g
- Butter: 125 g (must be at room temperature)
For the whipped cream topping:
- Whipping cream (min. 30%): 2 packs (total 500 ml, well chilled)
Step-by-step preparation:
1. Baking the sponge base: Beat the yolks with granulated sugar until light and fluffy, then whisk in 8 tablespoons of hot water. In a clean bowl, whip the egg whites until stiff peaks form and gently fold them into the yolk mixture. Finally, carefully fold in the semi-coarse flour. Pour the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 20 minutes until golden. Let cool.
2. Preparing the orange jelly: Dissolve the sugar in 800 ml of orange juice or Fanta and bring to a boil. In the remaining 200 ml of liquid, thoroughly mix the custard powders (puddings) and pour into the boiling orange mixture. Cook, stirring constantly, until a thick jelly forms, then immediately pour the hot jelly evenly over the baked sponge base. Let cool completely.
3. Making the smooth milk cream: In 150 ml of cold milk, mix the plain flour, granulated sugar, and cornstarch until perfectly smooth without lumps. Heat the remaining 600 ml of milk in a saucepan and pour in the prepared mixture. Cook into a thick (béchamel-like) cream and let it cool to room temperature. Whip the softened butter until fluffy and gradually beat in the cooled cream by the spoonful. Spread the cream over the set orange layer and smooth evenly.
4. Whipped cream finish and chilling: Spread the stiffly whipped cream on top. For a prettier look, you can decorate the surface with fork patterns or use a piping bag to create designs. Place the dessert in the fridge to set thoroughly, ideally overnight, so the layers meld and the sponge soaks up the flavors.
Proven tips for perfect results:
- Secret ingredient in the jelly: Using Fanta instead of pure juice gives the jelly a light fizz and a distinctive, much-loved flavor that both kids and adults adore.
- Silky milk cream without lumps: Thoroughly mixing the flour and starch in cold milk before cooking is the key to a perfectly velvety milk cream.
- Proper chilling: Let the triple-layer dessert rest in the fridge until the next day—both the jelly and milk cream will firm up and the slices will hold their shape beautifully.
