Orange cake with coconut cream

Name: Orange cake with coconut cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Butter; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 75 g Flour; 75 g Cornstarch; 1 coated Tsp Baking Powder; 3-4 Oranges (about 160 g each); 1 TABLESPOON Orange liqueur; 2 TABLESPOONS Orange juice; 500 g Whipped cream; 30 g Coconut cream; 2-3 TABLESPOONS Coconut chips; 3-4 Tbsp Coconut flake

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Butter
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
75 g Flour
75 g Cornstarch
1 coated Tsp Baking Powder
3-4 Oranges (about 160 g each)
1 TABLESPOON Orange liqueur
2 TABLESPOONS Orange juice
500 g Whipped cream
30 g Coconut cream
2-3 TABLESPOONS Coconut chips
3-4 Tbsp Coconut flake

Directions

1
Cream butter, sugar, vanilla sugar, salt and lemon zest with the whisk of the hand mixer. Add the eggs one after the other while stirring. Mix flour, cornstarch and baking powder and stir in portions. Pour the dough into a greased and floured springform pan (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25 minutes. Let it cool down. In the meantime, peel oranges so that the white skin is completely removed.
2
Remove the fillets from the parting skins with a sharp knife. Mix liqueur and orange juice and sprinkle the bottom with it. Whip cream until stiff, add coconut cream. Spread the cream on the cake base and edge. Roast the coconut chips and grated coconut one after the other in a pan. Place orange fillets on the cake, sprinkle with coconut chips and decorate the edge of the cake with coconut flakes. Makes about 12 pieces
3
Waiting time approx. 1 hour