Crème fraîche orange ring cake

Name: Crème fraîche orange ring cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1 1/2 Becher (150 g) Crème fraîche; 2 1/2 (160 g each) Cup of sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 1 1/2 (150 ml each) Cup of oil; 1 (130 g) beaker flour; 2 (140 g each) Mug of common wheat Semolina; 1 (70 g) Cup of coconut flake; 1 package Baking Powder; 160 ml freshly squeezed orange juice; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1 1/2 Becher (150 g) Crème fraîche
2 1/2 (160 g each) Cup of sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
1 1/2 (150 ml each) Cup of oil
1 (130 g) beaker flour
2 (140 g each) Mug of common wheat Semolina
1 (70 g) Cup of coconut flake
1 package Baking Powder
160 ml freshly squeezed orange juice
7-10 Tbsp Fat and flour

Directions

1
Pour crème fraiche into a bowl. Wash the crème fraiche cup and dry well. Pour 1 1/2 cups of sugar, salt, vanillin sugar and eggs into a bowl. Whip until thick and creamy with the whisk of the hand mixer. Add oil and crème fraiche and stir in
2
Mix flour, semolina, 1 cup of grated coconut and baking powder, add and stir well. Pour the dough into a greased, flour-spread ring cake mould (2.6 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Cover the last 15 minutes with aluminium foil
3
Remove from the oven, let it cool on a cake rack for about 20 minutes, turn it over, put it back into the mould. Prick several times with a shish kebab skewer. In the meantime bring 1 cup of sugar and orange juice to the boil, simmer for 2-3 minutes. Slowly and evenly run over the cake and soak it. Leave to cool in the mould for about 1 hour
4
Turn out of the mould and let it cool down on a cake rack
5
Picture 04: Arrange sprinkled with 1 tablespoon grated coconut
6
waiting time approx. 3 hours