A fluffy sponge cake base, refreshing orange pudding, delicate mascarpone and whipped cream filling, and soft ladyfingers scented with rum come together in this impressive layered dessert. A chocolate glaze adds a rich flavor and festive look.
This dessert requires several steps, but each layer is easy to prepare. It’s perfect for birthdays, family celebrations, or a Sunday coffee. The most important thing is to let it chill for at least 4 hours in the fridge, ideally overnight, so the ladyfingers soften and all the flavors meld together.
What You’ll Need
For the sponge cake:
- 300 g semi-coarse flour,
- 250 g granulated sugar,
- 1/4 packet baking powder,
- 200 ml oil,
- 200 ml milk,
- 1 packet vanilla sugar,
- 4 whole eggs.
For the orange pudding:
- 90 g fine corn starch,
- 1000 ml quality 100% orange juice,
- 110 g granulated sugar.
For the cream:
- 1 package mascarpone (250 g),
- 2 tubs whipping cream (31% or 33% fat),
- powdered sugar to taste.
For the ladyfinger layer and finishing:
- 240 g round ladyfingers,
- 400 ml orange juice,
- 50 ml rum,
- dark chocolate glaze.
Step-by-Step Preparation:
1. Preparing the batter: Beat the whole eggs with granulated and vanilla sugar until you get a thick, pale foam. Gradually add the oil and milk, mixing so all the liquids combine evenly.
2. Finishing the sponge: Sift the semi-coarse flour together with the baking powder and gently fold it into the egg mixture. Mix only until just combined, so the batter stays light and there are no dry flour patches.
3. Baking: Pour the batter onto a baking tray lined with parchment paper and spread it evenly. Bake the sponge in a preheated oven at 180°C for about 25–30 minutes. Let it cool completely after baking.
4. Preparing the orange pudding: Dissolve the corn starch in part of the cold orange juice. Bring the remaining juice with the granulated sugar to a boil, pour in the dissolved starch, and cook, stirring constantly, until you have a thick pudding.
5. Spreading the orange layer: While still hot, spread the pudding evenly over the cooled sponge. The layer must cool and set completely before adding the cream, so the dessert layers stay distinct.
6. Making the cream: Briefly whip the mascarpone with powdered sugar to taste. In another bowl, whip the well-chilled cream until stiff, then gently fold it into the mascarpone. Spread the finished cream over the set orange pudding.
7. Layering the ladyfingers: In a bowl, mix 400 ml orange juice with 50 ml rum. Briefly dip the round ladyfingers into the mixture (so they don’t get soggy) and arrange them closely together over the mascarpone cream.
8. Finishing with glaze: Pour the dark chocolate glaze over the top of the dessert or drizzle it decoratively in a zigzag pattern. Spread the glaze evenly so every later-cut piece gets some chocolate flavor.
9. Chilling: Place the finished dessert in the fridge for at least 4 hours, ideally overnight. During this time, the ladyfingers will soften, the layers will firm up, and the dessert will be easier to cut into neat squares.
How Much Time to Set Aside for Preparation
The sponge itself bakes for about 25–30 minutes at 180°C. Preparing the orange pudding and cream takes about 20 minutes, and assembling all the layers takes another 15 minutes. Don’t forget to add the cooling time for each part.
The finished dessert needs at least 4 hours to set. If you make it a day ahead and let it chill overnight, the flavors will blend better and the squares will be neater when cut.
How to Keep the Mascarpone Cream Firm
Use mascarpone and whipping cream very cold, straight from the fridge. Whip on low speed and stop as soon as the mixture thickens, so you don’t overwhip it into butter. Gently fold the whipped cream into the mascarpone with a spatula.
Final Tip
If you want to give the dessert a more distinct Viennese touch, you can lightly brush the soaked ladyfingers with apricot jam before adding the chocolate glaze. If making for children, replace the rum with rum flavoring or pure orange syrup.
You can substitute the corn starch with about 2.5 packets of classic vanilla pudding powder per 1 liter of juice to make the layer firm enough. However, fine corn starch better preserves the vibrant color and taste of the juice.
You can use multivitamin or apple juice instead of orange juice. But it’s the orange version that gives the Viennese dessert its typical fresh flavor and color.
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