Layer cake with nougat and candied oranges

Name: Layer cake with nougat and candied oranges
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 4 Eggs (size M); 200 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 300 g Flour; 1/2 package Baking Powder; 4 TABLESPOONS Milk; baking paper; 4 TABLESPOONS Orange liqueur; 100 g Butter; 200 g Nougat; 5 TABLESPOONS Orange marmalade; 300 g Marzipan raw mass; 75 g Icing sugar; 200 g dark chocolate coating; 2 candied orange slices; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

4 Eggs (size M)
200 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
300 g Flour
1/2 package Baking Powder
4 TABLESPOONS Milk
baking paper
4 TABLESPOONS Orange liqueur
100 g Butter
200 g Nougat
5 TABLESPOONS Orange marmalade
300 g Marzipan raw mass
75 g Icing sugar
200 g dark chocolate coating
2 candied orange slices
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the fat, 100 g sugar and vanillin sugar until foamy, stir in the egg yolks. Stir in 200 g flour, baking powder and milk. Beat the egg whites until stiff, then add the remaining sugar. Fold half the beaten egg white into the egg yolk-fat mixture. Stir in the remaining flour, fold in the remaining egg white.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in 1/4 of the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Bake another 3 bases in the same way. Turn out the cake bases onto a cake rack. Remove baking paper. Let the cakes cool down and sprinkle each cake base with 1 tablespoon orange liqueur. Beat the butter in a tall mixing bowl until frothy. Add nougat and mix well. Pour 1/4 of the mixture into a piping bag with star-shaped spout. Alternately spread the rest of the nougat mixture and orange marmalade on the base and lay on top of each other. Knead marzipan and sieved icing sugar until a smooth mixture is formed.
3
Beat the butter in a tall mixing bowl until frothy. Add nougat and mix well. Pour 1/4 of the mixture into a piping bag with star-shaped spout. Alternately spread the rest of the nougat mixture and orange marmalade on the base and lay on top of each other. Knead marzipan and sieved icing sugar until a smooth mixture is formed. Roll out the marzipan between two layers of foil to a circle (approx. 40 cm Ø). Lay a layer of marzipan over the base, press the sides together, cut off any excess marzipan. Put the couverture in a stainless steel bowl and melt in a warm water bath. Cover the cake evenly with the chocolate coating. Let the chocolate coating dry. Spray small nougat spots onto the cake. Cut orange slices into small triangles and decorate the spots with them
4
Lay a layer of marzipan over the base, press the sides together, cut off any excess marzipan. Put the couverture in a stainless steel bowl and melt in a warm water bath. Cover the cake evenly with the chocolate coating. Let the chocolate coating dry. Spray small nougat spots onto the cake. Cut orange slices into small triangles and decorate the spots with them
5
Plate: Night man