- To garnish
- butter (for the pan)
- 500 milliliters Whipped cream
- Pastry flour (for dusting the pan)
- 1 packet whipped cream stabilizer
- 5 tablespoons candied orange (chopped)
- 5 tablespoons Candied lemon (chopped)
For the cake: Grease the baking pan with soft butter. Preheat the oven to 200°C (approximately 400°F). Coat the pan with flour and shake out any excess flour. Beat the butter until fluffy. Add 2/3 of the sugar and beat until the sugar is dissolved. Separate the eggs. Beat the egg yolks into the whipped butter.
Beat until thick and fluffy. Sift the flour with the baking powder over the butter and eggs. Beat the egg whites until stiff and add the remaining sugar. Fold the egg whites into the batter. Transfer the batter into the prepared pan and smooth. Bake in the hot oven for 50-60 minutes. Check to see if the cake is done with a toothpick. Remove from the oven and turn out of the pan. Let cool completely before cutting into three layers horizontally.
For the filling: Mix the vanilla pudding with 4 tablespoons of orange juice. Place the remaining orange juice in a saucepan and bring to a boil with the sugar. Add the vanilla pudding mixture and let boil briefly, stirring constantly. Allow to cool slightly and then spread each layer of cake with the orange filling. Stack the cake and spread any remaining filling on top.
To garnish: Beat the cream with the stabilizer until stiff. Cover the cake with the cream. Garnish with the orange and lemon peel. Chill for 2 hours before serving. If desired the cake can be served with lime or lemon zest as well.