Orange cake with vanilla-mascarpone cream
easy
75 mins
75 mins
Ingredients
- 175 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 275 g Flour
- 1 TEASPOON Baking Powder
- 1/2 l Milk
- 1 package Vanilla Pudding "Vanilla Flavor"
- 1 glass (720 ml; drained 380 g) Mirabelle plums
- 4-5 Oranges
- 250 g Mascarpone
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Fat and flour
Directions
- 1
Beat the fat, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix flour and baking powder and stir into the fat egg mixture. Fill the dough into a greased square form (2 1/2 litre, 24.5 x 24.5 cm, Prestige), spread it smooth and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 30 minutes. In the meantime, stir 4 tablespoons of milk with the pudding powder and the remaining sugar until smooth.
- 2
Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Let the pudding cool down. In the meantime, drain the mirabelles well on a sieve. Peel oranges so that the white skin is completely removed. Cut the ornaments into slices. Stir the pudding and mascarpone with the whisk of the hand mixer until smooth. Take the cake out of the oven, let it cool down a bit, turn it onto a grid and let it cool down. Spread vanilla mascarpone cream on the cake and cover with the oranges and mirabelles. Serve decorated with lemon balm if desired.
- 3
Cut the ornaments into slices. Stir the pudding and mascarpone with the whisk of the hand mixer until smooth. Take the cake out of the oven, let it cool down a bit, turn it onto a grid and let it cool down. Spread vanilla mascarpone cream on the cake and cover with the oranges and mirabelles. Serve decorated with lemon balm if desired. Makes 16 pieces
Nutrition Facts
350 kcal
37 g
19 g
6 g