Orange custard with chocolate sponge cake

Ref: receta_77

Easy

Difficulty

1 hour

Preparation

Dessert

Type

Individual

Ingredients

Para las natillas:
500 ml de bebida vegetal de avena sin gluten
Zumo de 1 naranja
1 palo de canela
1 cascara de naranja
30 gr de almidón de maíz
Una pizca de cúrcuma
1 naranja
Sirope de arroz al gusto

Para el bizcocho:
250 gr de harina integral de trigo
50 gr de cacao puro
125 ml de sirope de arroz
125 gr de aceite de girasol exprimido en frío
250 ml de bebida de soja
2 cucharaditas de levadura para pasteles

Para la naranja macerada:
85 gr de agave
85 ml de agua
60 ml de vinagre de umeboshi

Steps

1. Para las natillas, ponemos la bebida de avena sin gluten a calentar reservando un poco del líquido para deshacer el almidón de maíz. Añadimos el zumo de naranja, la cascara de naranja y el palo de canela, deshacemos el almidón de maíz con la bebida reservada y lo echaremos en las natillas cuando estén calientes y esperaremos que se espesen. Daremos color con un poco de cúrcuma y reservamos.2. Para la elaboración del bizcocho, mezclamos los ingredientes secos y después batimos los ingredientes líquidos, luego los juntamos y los ponemos en el horno a 170º durante 30/35 minutos.3. Seguidamente, procedimos a la elaboración de la naranja macerada. Para ello, pelamos la naranja y cortamos los gajos procurando que no quede ninguna piel blanca. Hacemos un jarabe con el agua, el agave y el vinagre de umeboshi y ponemos a macerar dentro los gajos de naranja hasta que montemos el plato.4. Montamos el postre en una copa alternando capas de bizcocho y natillas terminando con una de natillas. Colocamos los gajos de naranja y una cucharada del jarabe de naranja por encima. Servir.

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