Orange brittle cake
easy
90 mins
90 mins
Ingredients
- 6 Eggs (size M)
- 200 g Sugar
- 2 packages Vanillin sugar
- 125 g Flour
- 125 g Cornstarch
- 1 1/2 TSP. Baking Powder
- 1 sachet (100 g) Hazelnut brittle
- baking paper
- 7-10 Tbsp parchment paper
- 5 sheets white gelatine
- 1 untreated orange
- 4 Oranges
- 4 TABLESPOONS Sugar
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 1 untreated orange
- 4 Chocolate Almond-
- 7-10 Tbsp frequent
- 2 candied orange
- 7-10 Tbsp Discs
- 1/2 packet (50 g) Hazelnut-
- 7-10 Tbsp Brittle
Directions
- 1
Separate eggs. Beat the egg whites with 6 tablespoons of lukewarm water until stiff. Mix sugar and vanillin sugar and gradually beat into the beaten egg white. Add the egg yolks and stir in carefully.
- 2
Mix flour, starch and baking powder, sieve over the egg mixture and fold in with a whisk. Stir in brittle. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Cover the sponge cake with parchment paper after about 20 minutes. Carefully remove the cake from the tin and let it cool down on a cake rack.
- 4
Soak gelatine in plenty of cold water. Wash untreated orange. Finely grate the peel. Peel the peel of all oranges generously so that the white skin is completely removed. Remove the pulp between the parting skins.
- 5
Collect the juice. Mix orange juice, orange zest and sugar. Squeeze the gelatine, dissolve, stir in and chill. In the meantime, whip cream until stiff. As soon as the orange juice starts to gel, carefully fold in the cream.
- 6
Cut the sponge cake base twice. Place the lower sponge cake base on a plate and close a cake ring around it. Cover with half of the orange fillets. Spread half of the orange cream on the first sponge cake base.
- 7
Place the second sponge cake base on top. Cover with orange filets and spread with the remaining orange cream. Place the last sponge cake base on top. Chill the cake for 30 minutes. Whip the cream until stiff for decoration.
- 8
Wash the orange, rub dry and peel with a Julienne orange peel. Halve the almond heaps and quarter the orange slices. Loosen the cake ring. Spread 2/3 of the cream all around the cake.
- 9
Spread the brittle on the edge of the cake. Pour the rest of the cream into a piping bag with a star-shaped spout. Spray 8 cream tuffs onto the cake. Decorate with almond heaps, orange quarters and julienne. Refrigerate for another 2 hours in the refrigerator.
- 10
Results in about 16 pieces.
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