Fiesta Cake: recipe and preparation
For the sponge cake (24 cm springform pan)
250 g eggs (5 medium eggs)
135 g of sugar
100g of 00 flour
35 g cornstarch (cornstarch)
orange zest (1 untreated orange)
1 pinch of salt
For the orange cream
400 g of whole milk
50 g orange juice (freshly squeezed)
130 g of sugar
50 g of 00 flour (or 40 g of starch or cornstarch)
3 egg yolks (medium)
orange zest (1 untreated orange)
2 tablespoons of Cointreau
For the orange syrup
130 g orange juice (freshly squeezed)
30g of sugar _
30 g of Cointreau
For the chocolate frosting
250g 55% dark chocolate
150g butter _

Fiesta Cake: The Basics
5 medium eggs (250 g) – 135 g sugar – 100 g flour – 35 g cornstarch – grated zest of 1 untreated orange – 1 pinch of salt

Turn on the static oven at 170°C

Beat the eggs, sugar and 1 pinch of salt with an electric mixer or stand mixer for approx. 10 minutes, until the mixture is puffy and foamy.

Whisk eggs and sugar – Base for Torta Fiesta
Add the grated zest of 1 orange and the flour sifted with cornstarch (or potato starch). Mix gently with a spatula, using movements from bottom to top, so as not to disassemble the mixture.

Mix Orange Zest and Flour – Fiesta Cake Recipe

Pour the Fiesta base cake batter into a 24cm springform pan lined with baking paper or buttered and floured. Bake in a static oven preheated to 170°C for 30 minutes. Do the toothpick test.

Cooking the Torta Fiesta Base
Once the orange-flavored sponge cake is ready and cooled, cover it with its mold with transparent film and store it at room temperature until the next day.

Orange cream tea
400 g whole milk – 50 g orange juice (freshly squeezed) – 130 g sugar – 50 g 00 flour (or 40 g cornstarch or potato starch) – 3 medium egg yolks – the zest of 1 untreated orange – 2 tablespoons of Cointreau

Collect the orange zest, peel it with a potato peeler and put the zest in a saucepan with the milk. Heat the milk over low heat for 10 minutes, then remove the skins.

Heating milk – Orange cream for Torta Fiesta

In a saucepan, whisk the egg yolks with the sugar for a few minutes using a hand whisk. Add the squeezed orange juice and mix. Also add the sifted flour (or cornstarch or starch) and the liqueur and mix.

Mix orange juice and flour – Ferrero Fiesta Cake Cream
Finally, pour the hot milk over the egg yolk mixture, first approx. 1 glass to dilute, mix and add the rest.

Mix the milk with the cream
Place the pan on the heat and cook for 5-6 minutes over medium heat, stirring with a whisk, until the cream thickens. Pour it into a bowl, cover with contact film and let cool to room temperature. Once cold, put it in the refrigerator until the next day.

Cooking cream

Orange bath
130 g of orange juice (freshly squeezed) – 30 g of sugar – 30 g of Cointreau

The next day, prepare the orange sauce. Squeeze the orange juice and weigh 130 grams. Add the sugar, transfer to the heat and bring to the boil, so that the sugar dissolves. Turn off the heat, add the Cointreau and mix. Let cool to room temperature.

Orange bath
Orange and chocolate cake: how to assemble it
Take the sponge cake and cut it in half horizontally to obtain 2 discs: insert a serrated knife and turn the sponge cake on a sheet of baking paper, keeping the knife still.

Cut the sponge cake into 2 parts – Cake Fiesta recipe
Also take the orange cream and put it in a pocket bag and cut the tip to 1 cm.

Put the cream in the pocket bag

Place a disk of cake on a cardboard disk of the same size as the cake (like THIS for a 24 cm sponge cake, 22 cm is enough).
Wet the first disk with the orange syrup, using a brush or a spoon, and insert it into a cake ring
Stuff the cake with the orange cream, creating a spiral, then level with a spatula.

Moisten and garnish the cake with orange cream
Wet the second disc well as well and close the cake by pressing lightly. Put the Ferrero Fiesta Cake in the refrigerator for a few hours.

The chocolate frosting:
After the time, prepare the chocolate icing. Place the butter in small pieces and the dark chocolate, roughly chopped or broken into squares, in a pan. Melt everything over low heat, stirring constantly. In a few minutes the icing will be ready. Pour into a pouring container and leave to cool for approx. 15 minutes at room temperature.

Preparing the chocolate icing
Prepare a mold lined with parchment paper and place a rack in it.

Take the cake, remove the circle, and place it with its thin cardboard disc on a bowl placed on the rack.

Preparation for Frosting – Fiesta Cake Recipe
Pour the glaze over the entire surface, letting the excess run off. Next, take the cake in your hand (from the base) and swirl it so that the frosting flows well, covering the sides. I do not recommend moving the icing around with a spatula, as spatula strokes may be visible once the icing is dry.

Cover the Ferrero Fiesta Cake with chocolate icing

Clean the tips of frosting from the base with a small knife and place the orange and chocolate cake on the serving platter.

Refrigerate for 10 minutes. Quickly recover the excess of icing from the baking paper under the grid and place it in a piping bag. Cut it into a few millimeters and create zigzags on the cake, classic Fiesta snacks. You can also use a paper cone.

Festive cake ready
Finally, decorate the dessert with slices of orange.

The slice of the Torta Fiesta recipe
Your Fiesta Cake is ready! I advise you to leave it in the refrigerator for at least 1 hour before serving, to allow the icing to dry thoroughly. Then you can taste it, in all its flavor!

storage :
The Torta Fiesta can be kept for 3 days in the refrigerator. If you have any slices of cake left, place them in an airtight container for best preservation. They can also be frozen.