Orange-cheese cream cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the eggs and 2 tablespoons of cold water until frothy. Add sugar, vanillin sugar and salt. Chop the walnuts. Mix starch, flour and baking powder and sieve onto the egg mixture. Add the walnuts and fold them in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Loosen the edge of the springform pan, let the cake base cool down on a cake rack. Peel 6 oranges for the topping so that the white skin is completely removed. Cut the oranges into slices and drain them on kitchen paper. Place the cake ring around the base again. Place the orange slices upright all around the edge of the cake tin. Whip the cream until stiff. Put the cheese-cream cream powder in a mixing bowl (use enclosed decorative sugar later), add 200 ml cold water and mix well with the whisk of the hand mixer for about 1/2 minute. Stir in curd cheese by the spoonful. Fold in the cream, except for a little for decoration. Spread half of the cream on the cake base. Cover with orange slices. Spread the rest of the cream on top. Cover again with orange slices. Leave to set in the mould for about 3 hours. Chop the nuts for the brittle. Melt the sugar in a pan, stir in the nuts and spread on a piece of aluminium foil coated with oil and allow to set. Squeeze the rest of the oranges. Stir the starch and some orange juice until smooth, bring the rest of the juice to the boil. Stir in the starch, bring to the boil and allow to cool slightly. Spread the cake with it and let it set. Pour the rest of the cream into a piping bag with a small star-shaped spout and squirt it onto the cake as dots. Sprinkle with crushed brittle. Decorate with balm leaves if desired. Makes 12 pieces

2. 2

   Glass plate + cake plate: Tilia

3. 3

   white bowl: Schumann

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
19 g

PROTEINS
11 g