Put 225 g sugar on a large plate or baking tray. Wash 1 orange, grate dry and cut into very thin slices. Dab orange slices very dry and spread them side by side on the sugar. Leave to dry overnight, turn once. Put the cherries in a sieve and let them drain. Cream 275 g butter, vanilla sugar and orange sugar with the whisk of the hand mixer. Stir in the eggs one by one.
Mix flour and baking powder and stir alternately with 5 tablespoons of milk into the dough. Spread half of the dough on a greased baking tray (32 x 39 cm) sprinkled with flour. Stir cocoa and cinnamon into the other half and spread on the light-coloured dough. Spread the cherries on the cake and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. In the meantime, wash 1 orange and rub dry. Rub the peel thinly. Squeeze the orange. Stir pudding powder, 50 g sugar and approx. 5 tablespoons orange juice until smooth. Bring 450 ml milk to the boil, remove from the heat, stir in the pudding powder and boil for another 1 minute. Add orange zest. Put the pudding into a bowl, cover the surface with foil and let it cool down. Remove the cake from the oven and let it cool down. Whip 250 g butter and liqueur until creamy white.
Stir pudding powder, 50 g sugar and approx. 5 tablespoons orange juice until smooth. Bring 450 ml milk to the boil, remove from the heat, stir in the pudding powder and boil for another 1 minute. Add orange zest. Put the pudding into a bowl, cover the surface with foil and let it cool down. Remove the cake from the oven and let it cool down. Whip 250 g butter and liqueur until creamy white. Stir pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for about 3 hours. Coarsely chop the chocolate coating. Add coconut oil, melt on a warm water bath and let it cool down for about 10 minutes. Spread the couverture over the cream and wave it over the glaze with a dough comb. Refrigerate the cake again for at least 1 hour. Cut the cake into pieces and decorate with the orange slices
Stir pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for about 3 hours. Coarsely chop the chocolate coating. Add coconut oil, melt on a warm water bath and let it cool down for about 10 minutes. Spread the couverture over the cream and wave it over the glaze with a dough comb. Refrigerate the cake again for at least 1 hour. Cut the cake into pieces and decorate with the orange slices
3 1/2 hours waiting time