Nut-marzipan-danube wave with oranges

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 32
  • 100 g Dark chocolate
  • 7-10 Tbsp 150 g firm nut nougat mass)
  • 600 g Whipped cream
  • 75 g + 32 pieces walnut halves
  • 3 small untreated orange
  • 5 Oranges
  • 250 g butter or margarine at room temperature
  • 1 package Vanillin sugar
  • 225 g Sugar
  • 5 Eggs (size M)
  • 375 g Flour
  • 1 package Baking Powder
  • 3 TABLESPOONS Milk
  • 1 TABLESPOON Orange liqueur
  • 3 sheets Gelatine
  • 400 g Marzipan raw mass
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the cream, coarsely chop the chocolate and nougat. Put the cream in a pot, add the nougat and chocolate and melt at low heat while stirring (must not boil). Then pour into 2 clean, fat-free mixing bowls and chill for at least 4 hours, preferably overnight. Roast 75 g walnuts in a pan without fat, then chop finely. Wash 1 untreated orange, rub dry and thinly grate the peel. Peel 6 oranges (including the grated orange) so that the white skin is completely removed.

  2. 2

    Remove the fillets with a sharp knife between the parting skins. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir into the dough alternately with the milk. Stir the walnuts under one half and spread on the greased fat pan of the oven (32 x 39 cm). Stir orange zest and orange liqueur under the other half and spread on the light-coloured dough. Dab orange fillets dry and spread on the dough. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the oven and let it cool down. Soak gelatine in cold water. As soon as the cake is cold, whip the nougat cream with the whisk of the hand mixer (almost stiff). Squeeze the gelatine and dissolve in a small pot.

  3. 3

    Dab orange fillets dry and spread on the dough. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the oven and let it cool down. Soak gelatine in cold water. As soon as the cake is cold, whip the nougat cream with the whisk of the hand mixer (almost stiff). Squeeze the gelatine and dissolve in a small pot. Stir in 4 tablespoons of cream, then stir into the cream. Spread the cream over the cake and refrigerate for at least 4 hours. Roll out marzipan thinly and rectangularly (approx. 32 x 39 cm) on a work surface dusted with icing sugar. If necessary, cut the marzipan plate in half and place it on the cream. Wash 2 small oranges, grate dry and cut into thin slices. Cut the cake carefully into 32 pieces and decorate with orange slices and walnut halves

  4. 4

    Stir in 4 tablespoons of cream, then stir into the cream. Spread the cream over the cake and refrigerate for at least 4 hours. Roll out marzipan thinly and rectangularly (approx. 32 x 39 cm) on a work surface dusted with icing sugar. If necessary, cut the marzipan plate in half and place it on the cream. Wash 2 small oranges, grate dry and cut into thin slices. Cut the cake carefully into 32 pieces and decorate with orange slices and walnut halves

  5. 5

    9 hours waiting time

Nutrition Facts

KCAL
360 kcal
CARBS
29 g
FATS
24 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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