Orange box cake

Name: Orange box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 275 g Sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 7-10 Tbsp grated peel of 1 untreated orange; 150 g Fresh cream; 300 ml Orange juice; 250 g Icing sugar; 1 Protein; 7-10 Tbsp Orangen-Geleescheiben; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
275 g Sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
7-10 Tbsp grated peel of 1 untreated orange
150 g Fresh cream
300 ml Orange juice
250 g Icing sugar
1 Protein
7-10 Tbsp Orangen-Geleescheiben
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, salt, vanillin sugar and 225 g sugar with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix flour, baking powder and orange peel, alternating with the crème fraîche. Pour the dough into a greased, breadcrumbed box form (2 litres capacity; top 30 cm, bottom 27 cm long), smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Bring 250 ml orange juice and 50 g sugar to the boil, simmer for about 2 minutes. Let the cake rest on a cake rack for 5 minutes, turn out of the tin.
2
Carefully put the cake back into the mould. Prick several times with a shish kebab skewer. Soak the cake with the hot juice. Let it cool down. Mix icing sugar, 50 ml juice and egg white with the whisk of the hand mixer until smooth. Remove the cake carefully from the mould and cover with the icing. Decorate with jelly slices, let dry
3
waiting time approx. 2 hours