Orange chocolate wreath

Name: Orange chocolate wreath
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 250 g Butter or margarine; 350 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 2 TABLESPOONS Cocoa powder; 100 ml Milk; 5 TABLESPOONS Orange liqueur; 9 sheets Gelatine; 3 Oranges, thereof 2 organic; 250 g Whipped cream; 600 g Double cream cream cheese; 300 g Whole milk yoghurt; 50 g Hazelnut brittle; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

250 g Butter or margarine
350 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
2 TABLESPOONS Cocoa powder
100 ml Milk
5 TABLESPOONS Orange liqueur
9 sheets Gelatine
3 Oranges, thereof 2 organic
250 g Whipped cream
600 g Double cream cream cheese
300 g Whole milk yoghurt
50 g Hazelnut brittle
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Cream fat, 250 g sugar and 1 sachet of vanillin sugar. Stir in the eggs one after the other. Mix flour, baking powder and cocoa. Alternately stir in the milk and 2 tbsp. liqueur. Grease a wreath (25 cm Ø) and dust with flour.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour (test with sticks!). Take out and let cool in the tin for about 10 minutes.
3
Drop onto a cake rack and let it cool down.
4
In the meantime, soak gelatine in cold water. Wash 2 oranges hot and rub dry. Finely grate the peel of 1 1/2 oranges. Scrape the peel from the remaining orange half with a pestle ripper in threads and cover and chill.
5
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Cut 2/3 of the fillets into pieces and drain well. Cover the rest of the fillets and put them in a cool place.
6
Squeeze the juice out of the parting skins. Whip cream until stiff and chill. Mix cream cheese, yoghurt, 100 g sugar, 1 sachet vanillin sugar and grated orange peel. Squeeze the gelatine, dissolve in a pot with 3 tbsp. orange juice, 3 tbsp. liqueur and 1-2 tbsp. cream cheese cream.
7
Then stir into the remaining cream and fold in 125 g cream. Fold the orange pieces into 2/3 of the cream. Cover both creams and let them chill for about 15 minutes.
8
In the meantime, cut the chocolate wreath twice horizontally. Spread half of the chunky cream on the lower base. Place the middle base on top and press down slightly. Spread the other half of the cream on the middle cake base.
9
Place the upper base on top and press down lightly. Stir the cream into the rest of the cream. Spread the cake all around and refrigerate for at least 2 hours. Sprinkle the cake with brittle before serving.
10
Decorate with orange fillets and zests.