Orange Buffer

Name: Orange Buffer
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 2 untreated oranges (approx. 180 g each); 175 g + 3 tablespoons flour; 175 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 5 TABLESPOONS Orange juice; 175 g Cornstarch; 1 package Baking Powder; 1-2 TABLESPOONS Icing sugar for dusting; 100 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

2 untreated oranges (approx. 180 g each)
175 g + 3 tablespoons flour
175 g Butter or margarine
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
5 TABLESPOONS Orange juice
175 g Cornstarch
1 package Baking Powder
1-2 TABLESPOONS Icing sugar for dusting
100 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Wash the oranges, rub dry, rub off the peel and put aside. Peel oranges so that the white skin is completely removed. Remove the fillets between the parting skins and cut them in half.
2
Drain the orange pieces on kitchen paper and, except for 2 tablespoons for decoration, dust with 3 tablespoons of flour. Beat the fat and sugar until creamy with the whisks of the hand mixer. Add salt, vanilla sugar and orange zest, except for 1 tablespoon for decoration.
3
Stir in the eggs one by one. Add orange juice. Mix 175 g flour, starch and baking powder and stir in. Carefully fold prepared orange pieces into the dough. Pour into a greased and floured ring cake tin (1.7 litres capacity).
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Then turn out onto a cake rack and let it cool down. Dust with icing sugar. Whip the cream until stiff, fill into a piping bag with star-shaped spout.
5
Serve buffers decorated with cream tuffs, orange fillets and zest.