Who can resist a white chocolate and orange cake? The combination of ingredients and a frosting we love results in this delicious recipe. Despite being a calorie bomb, too much sugar can make your pancreas go crazy, and doctors freak out just looking at it, this is irresistible! You and your whole family will love it. Check out the recipe!

White chocolate and orange cake

Ingredients

• 5 eggs
• 1 and 1/2 cups (tea) of sugar
• 1 and 1/2 cups (tea) of milk
• 3 tablespoons of butter
• 2 cups (tea) of wheat flour
• 1 cup (tea) grated white chocolate
• 1 tablespoon baking powder
• Margarine and wheat flour for greasing and flouring
• White chocolate shavings for decoration

Coverage

• 5 egg yolks
• 1 cup (tea) of sugar
• 1 cup (tea) of orange juice
• 2 cups (tea) of chopped white chocolate

Preparation method

1. In a mixer, beat the dough ingredients, except the baking powder, until smooth.
2. Add the yeast and mix with a spoon.
3. Pour into a greased and floured 22cm diameter pan.
4. Bake in a preheated oven at medium temperature for 40 minutes or until golden brown.
5. Wait for it to cool, unmold and set aside.
6. Beat the egg yolks with the sugar with a hand mixer until doubled in volume.
7. Heat the orange juice in a pan, add the beaten egg yolk and mix.
8. Melt the chocolate in a double boiler and mix with the ingredients in the pan.
9. Pour the still warm cream over the cake.
10. Let cool and garnish with white chocolate shavings. Refrigerate for 2 hours and serve.

Creamy Homemade Dulce de Leche

Ingredients

• 1 liter of TYPE A WHOLE MILK (The fatter and fresher the milk, the tastier the dulce de leche will be)
• 1 + 1/2 cups of CRYSTAL SUGAR (or just 1 cup if you prefer it less sweet)
• 2 tablespoons of GLUCOSE (reduces the likelihood of the candy crystallizing while you stir)
• 1 pinch of SALT
• 1 VANILLA BEAN (or extract at the end of preparation)
• 1/4 teaspoon of baking soda (prevents the milk protein from curdling, which ultimately results in a dulce de leche with a creamier consistency)

Preparation method

1. Combine all ingredients, except the baking soda, in a large, tall saucepan.
2. Cook over medium-high heat, stirring to dissolve the sugar, until a light foam begins to form on top of the milk. Then, reduce the heat to low and add the baking soda. Stir until the milk stops rising.
3. Continue cooking over very low heat, stirring occasionally to prevent sticking. When it's almost at its final consistency, cook, stirring frequently so it reduces more quickly and thickens.
4. When the milk has reduced to almost 1/4, or is at the desired color and has the consistency of dulce de leche, remove from the pan and store in a closed container until it cools.