Blood orange cake with stracciatella cream

Name: Blood orange cake with stracciatella cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 5 Eggs (size M); 1 pinch Salt; 325 g Sugar; 2 packages Vanillin sugar; 50 g Cornstarch; 3 TSP Baking Powder; 50 g Flour; 8 Blood oranges; 7 sheets Gelatine; 1 Vanilla pod; 150 g Dark chocolate; 650 g Whipped cream; 250 g Mascarpone; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Orange marmalade; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

5 Eggs (size M)
1 pinch Salt
325 g Sugar
2 packages Vanillin sugar
50 g Cornstarch
3 TSP Baking Powder
50 g Flour
8 Blood oranges
7 sheets Gelatine
1 Vanilla pod
150 g Dark chocolate
650 g Whipped cream
250 g Mascarpone
1 TABLESPOON Lemon juice
2 TABLESPOONS Orange marmalade
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the egg whites and salt with the whisks of the hand mixer until stiff. Sprinkle 150 g sugar and 1 packet of vanilla sugar. Beat until the beaten egg whites are shiny white.
2
Stir in the egg yolks one after the other. Mix the starch, baking powder and flour and sieve over it. Fold in carefully. Grease the bottom of a springform pan (26 cm Ø). Pour in the mixture and smooth it down. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 30 minutes. Remove and let cool on a cake rack.
4
In the meantime, peel oranges so that the white skin is completely removed. Remove the fillets of 2 oranges with a sharp knife between the parting skins. Set aside. Squeeze the juice out of the parting skins.
5
Cut the remaining oranges into cubes. Soak 3 sheets of gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp. Place half of the pulp in a pot with 100 g sugar and orange juice and heat while stirring until the sugar has dissolved.
6
Squeeze out the gelatine and dissolve in it. Add orange cubes. Leave to stand for 2-3 minutes at low heat. Pour into a bowl and allow to cool. Chill for about 30 minutes until the compote starts to gel.
7
In the meantime, finely chop the chocolate. Soak 4 sheets of gelatine in cold water. Whip 250 g cream with the whisks of the hand mixer until stiff. Mix mascarpone, 75 g sugar, remaining vanilla pulp and lemon juice until smooth.
8
Gradually fold in the cream. Squeeze out the gelatine, dissolve and stir in 4 tbsp. of the mascarpone cream, stir in 1/3 of the chopped chocolate into the rest of the cream.
9
Carefully remove the biscuit from the mould. Place on a plate and cut through horizontally 2 times. Place a cake ring around the lower base. Spread the stracciatella cream on it and smooth it down.
10
Place the middle shelf on top. Stir orange compote until smooth and spread on the middle cake layer. Finish with the top layer. Chill the cake for at least 30 minutes.
11
Whip 400 g cream and 1 packet of vanilla sugar with the whisks of the hand mixer until stiff. Loosen the cake ring. Spread approx. 3/4 of the cream all around the cake. Spray the rest of the cream as tuffs on the top edge of the cake.
12
Carefully press the rest of the chocolate onto the edge of the cake. Decorate the cake with orange filets and stirred orange marmalade.