Orange biscuit cake with raspberries

Name: Orange biscuit cake with raspberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 300 g frozen raspberries; 1 Organic Orange; 3 Eggs (size M); 75 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 50 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 4 sheets white gelatine; 200 g Double cream cream cheese; 75 g Icing sugar; 350 g Whipped cream; 250 g Raspberries; 75 g Milk chocolate; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

300 g frozen raspberries
1 Organic Orange
3 Eggs (size M)
75 g Sugar
2 packages Vanillin sugar
1 pinch Salt
50 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
4 sheets white gelatine
200 g Double cream cream cheese
75 g Icing sugar
350 g Whipped cream
250 g Raspberries
75 g Milk chocolate
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Let the raspberries thaw. Wash the orange, rub dry and finely grate the skin. Halve the orange and squeeze the juice. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding sugar, 1 packet of vanillin sugar and salt. Beat the egg yolks one after the other. Stir in 5 tbsp. orange juice, mix flour, starch and baking powder, sieve onto the egg yolks and carefully fold in with the orange peel.
2
Grease the bottom of a springform pan (22 cm Ø) and dust with flour. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Leave to cool in the mould on a cake rack for approx. 3 hours
3
Soak gelatine in cold water. Mix cream cheese, icing sugar, 1 packet of vanillin sugar and the thawed raspberries. Whip 200 g cream until stiff. Squeeze the gelatine well, dissolve over low heat and mix with 1-2 tbsp. raspberry cream. Stir the gelatine mixture into the remaining raspberry cream, fold in the cream
4
Cut the sponge cake once horizontally. Place a cake ring around the lower cake base, spread raspberry cream on top and smooth it down. Place the top sponge cake base on the cream and press down lightly. Put the cake in a cool place for about 3 hours
5
Raspberries selected. Peel the chocolate with a peeler. Remove cake ring. Whip the remaining cream until stiff and spread the cake all around. Refrigerate for another 20 minutes. Decorate the cake with chocolate curls and raspberries. Dust the raspberries with icing sugar
6
waiting time approx. 7 hours