For the cream
- Oranges 500 gr juice
- Sugar 80 gr
- Corn flour 50 gr
- Orange 1 only the zest grated
- Food coloring 2-3 drops yellow
For the cake
- Self-rising flour 250 gr
- Sugar 200 gr
- Butter 125 gr melted
- Milk 1/2 glass
- Cocoa powder 3 tablespoons
- Orange 1 zest and juice
- Baking powder 1/2 teaspoon
- Eggs 2 at room temperature
For the syrup
- Water 1/2 glass
- Sugar 1 tablespoon
- Grand Marnier liqueur 1 teaspoon
For the cake : In a deep bowl beat the eggs with the sugar thoroughly and add gradually all the ingredients,continue beating until all ingredients combine.Pour the batter into a buttered oblong cake tin and bake at 170 degrees for 35-40 minutes.It is ready when an inserted toothpick comes out clean.Let it cool.
For the cream : In a pan put the orange juice with the corn flour,whisk until it dissolves,at low heat add the sugar,the orange zest,the food coloring drops(taste it and if it is sour,add some more sugar),whisk until the cream thickens and let it slightly cool,then refrigerate it for 60 minutes.
For the syrup : Mix 1/2 glass of water with the sugar and the liqueur,stir until sugar dissolves.
Assembly : Cut the top of the cake so as to have a flat surface and divide it into two pieces.Pour it over with the syrup on both sides.Place one piece of the cake and spread it with the cream.Top with the second piece of the cake and coat again with cream.Refrigerate it for 15 minutes until the cake is set and it is ready to be served
* Optionally garnish with chocolate lines,melting dark chocolate.