step by step guide to make speedy Vanilla and orange cream brioche cake

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla and orange cream brioche cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla and orange cream brioche cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla and orange cream brioche cake is something that I’ve loved my entire life.

Table of Contents


  • 1 2/3 cups plain flour
  • 1 tablespoon caster sugar
  • 1 teaspoon instant dried yeast
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 2 tablespoons milk, warmed
  • 1 teaspoon orange rind, finely grated
  • 175g butter, chopped, softened
  • 1 egg yolk
  • 1 tablespoon milk, extra
  • 1/4 cup flaked almonds
  • 1/2 cup thickened cream, whipped
  • Icing sugar mixture, to dust


  • Step 1
    Place flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Knead to combine. Add eggs, milk and orange rind. Knead on medium speed for 6 minutes or until smooth and elastic. With motor operating, gradually add butter, about 2 tablespoons at a time, kneading between each addition. Knead for 6 to 8 minutes or until shiny, smooth and elastic. Cover with a clean tea towel. Stand in a warm place for 1 1/2 to 2 hours or until it has doubled in size. Press dough with spatula to knock back.
  • Step 2
    Meanwhile, make vanilla and orange cream: Place milk, orange rind and vanilla bean paste in a saucepan. Bring to the boil over medium heat. Meanwhile, whisk egg yolks, sugar and cornflour in a heatproof bowl until smooth. Gradually whisk in hot milk mixture. Strain custard through a sieve into a heavy-based saucepan. Discard rind. Whisk custard over medium heat for 5 minutes or until the mixture boils and thickens. Transfer to a shallow dish. Cover surface with plastic wrap. Refrigerate for 2 to 3 hours or until cooled completely.
  • Step 3
    Grease a 22cm round (base) springform pan. Dust with flour. Turn dough into prepared pan. Using a spatula, spread dough to edge. Cover with a clean tea towel. Stand in a warm place for 1 1/2 to 2 hours or until doubled in size.
  • Step 4
    Meanwhile, preheat oven to 200C/180C fan-forced. Whisk egg yolk and milk together. Gently brush top of dough with egg mixture. Sprinkle with almonds. Bake for 20 minutes or until golden and a skewer inserted in centre comes out clean. Transfer to a wire rack. Stand for 5 minutes. Remove cake from pan and transfer to a wire rack to cool.
  • Step 5
    Meanwhile, place custard mixture in the bowl of an electric mixer. Beat on high speed for 2 to 3 minutes or until smooth. Add cream. Beat until just combined.
  • Step 6
    To assemble (see notes), using a serrated knife, cut cake in half horizontally. Place base on a serving plate. Spread with vanilla and orange cream. Top with remaining cake. Dust with icing sugar. Serve.

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