Orange cake with coconut cream

Name: Orange cake with coconut cream
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 4 Eggs (size M); 3 Organic oranges; 125 g Butter; 275 g Sugar; 1 package Vanillin sugar; 175 g Flour; 1/2 package Baking Powder; 25 ml Milk; 1 Protein (size M); 400 g Coconut flake; 7 sheets Gelatine; 1 tin(s) (400 g) Coconut milk; 250 g Mascarpone; 300 g Whipped cream; 25 g Dark chocolate; 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

4 Eggs (size M)
3 Organic oranges
125 g Butter
275 g Sugar
1 package Vanillin sugar
175 g Flour
1/2 package Baking Powder
25 ml Milk
1 Protein (size M)
400 g Coconut flake
7 sheets Gelatine
1 tin(s) (400 g) Coconut milk
250 g Mascarpone
300 g Whipped cream
25 g Dark chocolate
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Separate 1 egg, cover the egg white and chill. Wash 1 orange, grate dry, grate peel and cut in half. Squeeze the juice. Cream butter, 100 g sugar and vanillin sugar with the whisk of the hand mixer.
2
Stir in 3 eggs and 1 egg yolk one after the other. Mix flour and baking powder and stir in alternately with the milk, orange peel and orange juice. Pour into a greased springform pan (approx. 26 cm Ø), dust with flour.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes, remove from oven and let cool on a cake rack.
4
Beat both egg whites until stiff, then pour in 100 g sugar. Fold in 200 g coconut flakes. Pour the macaroon mixture into a piping bag with a medium perforated spout. Spray 25-30 small tuffs onto 2 baking trays lined with baking paper.
5
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 15 minutes one after the other. Remove and let cool on a cake rack.
6
Remove the base from the mould, place on a plate and enclose with a cake ring. Soak the gelatine in cold water. Mix coconut milk, 75 g sugar, 175 g grated coconut and 250 g mascarpone. Squeeze the gelatine, dissolve.
7
Stir in 4 tablespoons of the coconut mixture, stir into the coconut mixture. Whip the cream until stiff, chill 100 g for decoration, carefully fold the remaining cream into the coconut mixture. Smooth the coconut cream on the base, chill for at least 3 hours.
8
Roast 25 g coconut flakes in a small pan without fat. Take out and put aside. Chop the chocolate and melt over a warm water bath. Dip the bottom of the coconut macaroons in chocolate, place them on baking paper and chill for about 30 minutes.
9
Wash 2 oranges, grate them dry, peel them in zests. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
10
Carefully remove the cake from the ring. Press the roasted coconut flakes to the top edge of the cake. Place orange fillets and zests in the middle. Pour cream into a piping bag with a central star nozzle, spray 16 tuffs and place one macaroon on each tuff.
11
Add the rest of the macaroons.