Orange cake with mocha base

Name: Orange cake with mocha base
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 400 ml + 8 tablespoons milk; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS and 100 g sugar; 250 g Butter; 2 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS instant espresso powder; 1 TABLESPOON Cocoa powder; 4 TABLESPOONS Orange marmalade; 2 Oranges; 20 g Pistachio kernels; 20 g Hazelnut kernels; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and semolina; 7-10 Tbsp Orange peel

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

400 ml + 8 tablespoons milk
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS and 100 g sugar
250 g Butter
2 Eggs (size M)
250 g Flour
1/2 package Baking Powder
2 TABLESPOONS instant espresso powder
1 TABLESPOON Cocoa powder
4 TABLESPOONS Orange marmalade
2 Oranges
20 g Pistachio kernels
20 g Hazelnut kernels
7-10 Tbsp Cling film
7-10 Tbsp Fat and semolina
7-10 Tbsp Orange peel

Directions

1
For the cream of 400 ml milk, take 4 tablespoons and stir with the pudding powder and 2 tablespoons of sugar until smooth. Bring the remaining milk to the boil, stir in the sauce powder and bring to the boil once. Cover with cling film and allow to cool at room temperature. In the meantime, stir 125 g fat and 100 g sugar until creamy. Stir in the eggs bit by bit. Mix flour, baking powder, espresso powder and cocoa and add to the fat-egg mixture with 8 tablespoons of milk.
2
Stir in evenly. Pour the dough into a greased and semolina-scattered fruit cake tin (27 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. Let it cool down a little bit, turn out of the mould and let it cool down completely. For the cream, whisk the rest of the butter with the whisk of the hand mixer until whitish. Stir in the pudding by the spoonful. Finally add 2 tablespoons of jam. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Fill the cake base with the cream, spread orange slices on top. Place the cake in the refrigerator for about 1 hour. Heat up the rest of the jam and spread on the oranges.
3
Peel oranges so that the white skin is completely removed. Cut oranges into slices. Fill the cake base with the cream, spread orange slices on top. Place the cake in the refrigerator for about 1 hour. Heat up the rest of the jam and spread on the oranges. Coarsely chop the pistachios and nuts and sprinkle over the cake. Decorate with orange peel as desired. Makes about 12 pieces