Creamy orange cake

Ingredients

Directions

1. 1

   Finely grate the chocolate. Finely grind the lady fingers in the universal chopper. Separate the eggs. Grease the bottom of the springform pan (26 cm Ø). Mix 150 g fat and 175 g sugar until creamy. Stir in the egg yolks one by one.

2. 2

   Mix the chocolate, lady fingers, almonds and baking powder and stir briefly in portions (photo below left). Beat egg whites and 1 pinch of salt until stiff, fold into the dough in 2 portions.

3. 3

   Spread the dough into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 45-50 minutes. Take out and let cool in the form on a cake rack.

4. 4

   Soak gelatine in cold water. Wash organic orange hot, rub dry and finely grate the peel. Squeeze about 3 oranges and measure 300 ml juice. Mix the juice, orange peel, 100 g sugar and orange liqueur and warm up (do not boil).

5. 5

   Squeeze the gelatine, dissolve in it. Chill the juice mixture for about 40 minutes until it begins to gel.

6. 6

   Remove the base from the mould and cut in half horizontally. Close the cake ring around the lower cake base. Whip cream until stiff, fold into the juice mixture. Spread the orange cream on the lower cake base. Place the upper cake layer on top and chill for about 3 hours.

7. 7

   Peel 3 oranges (remove white skin completely). Cut oranges into slices. Remove the cake from the cake ring and cover with orange slices. Mix the cake glaze and 2 tablespoons of sugar in a small pot.

8. 8

   Stir in the wine bit by bit. Heat everything while stirring and boil up briefly. Spoon it onto the oranges. Chill the cake for at least 1 hour. Dust the top of the cake with icing sugar and decorate with melissa.