Orange cake with meringue

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (22 cm Ø) with baking paper. Separate 5 eggs. Beat the egg whites, possibly in 2 portions, with the whisk of the hand mixer until stiff, adding 150 g sugar, starch and salt.

2. 2

   Stir in the egg yolks one by one. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Fill the mixture into the springform pan and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

3. 3

   manufacturer) bake for about 30 minutes. Remove from the oven and let it cool down on a cake rack.

4. 4

   Rinse oranges in hot water. Peel the zest in zests. Halve 1-2 oranges, squeeze juice and measure 80 ml. Separate remaining eggs. Chill the egg white. Whip butter and 100 g sugar and whisk until creamy.

5. 5

   Stir in egg yolks, orange zest and orange juice.

6. 6

   Remove the cooled cake from the tin and remove the baking paper. Cut the cake twice horizontally. Place a cake ring around the lower cake base. Spread half of the butter mixture on the lower cake base.

7. 7

   Place the second base on top and spread the remaining buttercream on top. Place the third base on top as a lid and refrigerate for about 1 hour.

8. 8

   Beat the egg whites with the whisk of the hand mixer until stiff, adding 200 g sugar. Remove the cake from the cake ring and spread with the beaten egg white, making slight waves with a spoon.

9. 9

   Meringue with a crème-brûlée distiller until golden brown.

Nutrition Facts

KCAL
510 kcal

CARBS
45 g

FATS
34 g

PROTEINS
6 g