Jaffa Pointreau Cake

Name: Jaffa Pointreau Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 3 packages Vanillin sugar; 150 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 3 (150 g each) Oranges; 250 g Low-fat curd; 1 TABLESPOON Orange juice; 250 g Mascarpone; 7-10 Tbsp pulp of 1 vanilla pod; 3 TABLESPOONS Orange liqueur (e.g. Cointreau); 150 g Orange marmalade; 300 g Whipped cream; 1 1/2 packs (150 g each) Tender pastry with orange fruit filling; baking paper; 7-10 Tbsp candied mandarins and mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
3 packages Vanillin sugar
150 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
3 (150 g each) Oranges
250 g Low-fat curd
1 TABLESPOON Orange juice
250 g Mascarpone
7-10 Tbsp pulp of 1 vanilla pod
3 TABLESPOONS Orange liqueur (e.g. Cointreau)
150 g Orange marmalade
300 g Whipped cream
1 1/2 packs (150 g each) Tender pastry with orange fruit filling
baking paper
7-10 Tbsp candied mandarins and mint

Directions

1
Separate the eggs for the sponge cake base. Beat the egg whites until stiff, adding 1 packet of vanilla sugar and 75 g sugar. Stir in the egg yolks. Mix flour, starch and baking powder and sieve portions onto the egg mixture and fold in. Pour the dough into a springform pan lined with baking paper, smooth it down and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 25 minutes. In the meantime peel oranges so that the white skin is completely removed.
2
Cut oranges into slices and let them drip off on kitchen paper. Mix curd, orange juice, mascarpone, vanilla pulp and remaining sugar with the whisk of the hand mixer. Take the sponge out of the oven, place it on a grid, remove it from the edge of the springform pan with a knife and let it cool down in the pan. Then remove from the mould, remove baking paper and cut the base 1x. Place the lower cake base on a cake plate and sprinkle with orange liqueur. Spread orange marmalade on it and cover with the orange slices. Spread mascarpone cream evenly on top and place the lid on top. Chill for about 45 minutes. In the meantime, whisk the cream with the whisk of the hand mixer until stiff, then pour in the remaining vanilla sugar. Spread the cream all around the cake. Decorate the edge of the cake with pastry close together. Cut the rest of the pastry in half and decorate the surface of the cake with it.
3
Chill for about 45 minutes. In the meantime, whisk the cream with the whisk of the hand mixer until stiff, then pour in the remaining vanilla sugar. Spread the cream all around the cake. Decorate the edge of the cake with pastry close together. Cut the rest of the pastry in half and decorate the surface of the cake with it. Serve decorated with candied mandarins and mint. Tastes best chilled. Makes about 12 pieces
4
Waiting time approx. 1 hour