Pastry Creme Layered Orange Marmalade Cake
With some Nagpur Oranges in hand and a bottle of orange marmalade lying in the fridge for a while the first and the obvious choice was an Orange Marmalade Cake, tanginess of orange, sweetness of pastry cream and bitterness of marmalade make this cake a perfect tea time treat.
This Pastry Cream or you could say custard cream is quite a versatile cream, fold in some fresh seasonal fruits and berries and you have fruit custard, layer a fruit tart with a generous helping of pastry cream and cover it with sliced fruits or simply fold in some whipped cream and you have an amazing frosting in hand. I infused orange flavor in the cream to compliment the flavor of the cake otherwise plain vanilla pastry cream is perfect for custards and frostings.
For pastry cream, in a heavy bottomed deep pan pour milk and add half of the sugar.
For assembling, slice the cake half horizontally. Place the bottom half of the cake in a serving plate and spread half of the pastry cream over it. Cover with the top half of the cake. Use the remaining cream to cover the top.