Chocolate and orange diaper cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 1 tablespoon of lukewarm water until stiff. Add sugar and vanillin sugar. Stir in the whole egg yolk bit by bit. Mix flour, cocoa and baking powder and sieve onto the egg foam. Stir in lightly. Spread the mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Turn out onto a tea towel sprinkled with sugar, remove baking paper.

2. 2

   Cover with a damp tea towel and let it cool down. Soak the gelatine. Wash 1 untreated orange thoroughly and rub the peel. (Put the rest of the untreated orange back.) Peel 5 oranges so that the white skin is completely removed. Use a sharp knife to remove orange fillets between the parting skins. Squeeze the parting skins and collect the juice. Squeeze lemon and measure 1/4 litre with the orange juice collected. Stir egg yolk and 60 g sugar until creamy. Stir in orange juice and zest. Squeeze gelatine, dissolve and stir into the juice. Put it in a cool place until the mixture starts to gel. Beat 150 g cream until stiff. Cut orange fillets into pieces. Stir oranges and cream into the mixture and spread on the sponge cake. Leave to stand until the cream is almost firm to cut. Cut the sponge cake lengthwise into approx. 5 cm wide strips. Roll one strip to a snail.

3. 3

   Put it in a cool place until the mixture starts to gel. Beat 150 g cream until stiff. Cut orange fillets into pieces. Stir oranges and cream into the mixture and spread on the sponge cake. Leave to stand until the cream is almost firm to cut. Cut the sponge cake lengthwise into approx. 5 cm wide strips. Roll one strip to a snail. Put upright on a plate and wrap the remaining strips around it. If necessary, wrap the outside with aluminium foil that has been folded several times and chill for about 2 hours. Cut small rolls from a chocolate with a peeler. Cut strips of the remaining orange from the shell using a julienne sharpener. Whip the rest of the cream and sugar until stiff and coat the cake with it. Put the rest of the cream in a piping bag with a star nozzle and decorate the cake with cream curls. Sprinkle the edge and centre of the cake with chocolate rolls and orange zest. Halve the candied orange slices and decorate the curls with them. Results in about 12 pieces

4. 4

   If necessary, wrap the outside with aluminium foil that has been folded several times and chill for about 2 hours. Cut small rolls from a chocolate with a peeler. Cut strips of the remaining orange from the shell using a julienne sharpener. Whip the rest of the cream and sugar until stiff and coat the cake with it. Put the rest of the cream in a piping bag with a star nozzle and decorate the cake with cream curls. Sprinkle the edge and centre of the cake with chocolate rolls and orange zest. Halve the candied orange slices and decorate the curls with them. Results in about 12 pieces

5. 5

   E 8,53 g/ F 18,22 g/ KH 32,71 g