Chocolate and orange tart with marzipan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, cocoa, starch and baking powder. Sieve the flour mixture onto the egg mixture and fold in. Grease a springform pan at the bottom. Fill in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes (cover the surface with aluminium foil if necessary if it gets too dark). Remove the sponge cake from the oven, remove from the edge of the mould and allow to cool on a cake rack. Soak gelatine in cold water. Wash the orange and rub dry. Thinly grate half of the peel. Cut the orange in half and squeeze. Let the juice boil down to about 50 ml. Mix mascarpone, orange peel, 4 tbsp. sugar and liqueur with the whisk of the hand mixer. Whip 200 g cream until stiff. Add squeezed gelatine to the reduced hot orange juice. Stir in 3 tbsp. cream, then stir into the remaining mascarpone cream. Chill the cream until it starts to gel. Fold in the cream. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base. Cream

2. 2

   on the floor, place the top shelf on top. Chill the cake for about 4 hours. Bring the jam to the boil and pass through a sieve. Remove the cake from the cake ring and spread a thin layer of jam on the cake. Roll out the marzipan cover and place it over the cake. Press the marzipan firmly and cut off any protruding edges. Roughly chop the chocolate and put it in a pot with 125 g cream and coconut oil. Melt at low heat while stirring. Let the glaze cool for 10-15 minutes and spread it over the cake. Refrigerate the cake again for about 1 hour

3. 3

   Waiting time 5 hours

Nutrition Facts

KCAL
340 kcal

CARBS
36 g

FATS
19 g

PROTEINS
5 g