Orange curd cream for filling

Delicate curd flavor with a citrus note! Ideal for filling tubes, jugs, pancakes, for open pies, for cakes without baking.. You can cover the cake, but not for layering, as it is thick and will not soak through. But it is widely used as a filling. The taste is not cloying, although it is prepared with condensed milk, it is balanced by the addition of citrus and the aroma of liqueur.
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Emily GonzalezEmily Gonzalez
Author of the recipe
Orange curd cream for filling
Calories
135Kcal
Protein
5gram
Fat
10gram
Carbs
6gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 24

Step-by-step preparation

Cooking timeCooking time: 30 mins
  1. STEP 1

    STEP 1

    Prepare the food; the oil should be at room temperature.

  2. STEP 2

    STEP 2

    Wash the orange, remove the zest, peel the segments.

  3. STEP 3

    STEP 3

    Punch the orange pulp and zest with a blender, add 2 tsp. orange liqueur.

  4. STEP 4

    STEP 4

    Beat soft butter with condensed milk (not boiled) until smooth, add orange puree.

  5. STEP 5

    STEP 5

    Add the cottage cheese in parts, continuing to beat until fluffy.

  6. STEP 6

    STEP 6

    The cream should be thick, but airy and plastic, with the taste and aroma of orange.