Orange Buffer

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash 2 oranges, rub dry and grate the peel thinly. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and press the juice out of the parting skins. Place the fillets on a piece of kitchen paper, dab dry and cut into small pieces. Cut butter into pieces. Cream butter, orange peel, sugar, saffron, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer.

2. 2

   Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 4 tablespoons of orange juice. Finally, fold in the orange filets. Pour the dough into a greased, flour-spread ring cake mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Take the cake out of the oven and after about 15 minutes turn out onto a cake rack. Let the cake cool down. Sift icing sugar into a bowl. Mix icing sugar, egg white and lemon juice to a thick icing. Partially cover the cake with the icing and let it dry for about 1 hour. Wash 1 orange and rub dry.

3. 3

   Take the cake out of the oven and after about 15 minutes turn out onto a cake rack. Let the cake cool down. Sift icing sugar into a bowl. Mix icing sugar, egg white and lemon juice to a thick icing. Partially cover the cake with the icing and let it dry for about 1 hour. Wash 1 orange and rub dry. Halve the orange. Tear off some zests and cut off a slice. Cut the slice into small corners. Before serving, decorate the cake with the orange zests and corners. Whipped cream tastes good with it

4. 4

   Halve the orange. Tear off some zests and cut off a slice. Cut the slice into small corners. Before serving, decorate the cake with the orange zests and corners. Whipped cream tastes good with it

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
38 g

FATS
14 g

PROTEINS
4 g