Wash 2 oranges in hot water, rub dry and grate the peel thinly. Then peel the oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and let them drip off on kitchen paper. Squeeze the juice out of the parting skins. Measure the juice and fill up to 130 ml with orange juice. Roast hazelnuts and almonds in a pan without fat. Remove. Stir the nougat until smooth, warming it up slightly if necessary. Mix 100 g sugar, almond and hazelnut mix, flour, baking powder, 1 pinch of cinnamon and salt.
Add oil, half of the orange peel and 3 eggs and whisk everything with the whisk of the hand mixer for about 5 minutes. Grease the bottom of a springform pan (26 cm Ø). Pour in the mixture. Spread the orange filets on the mixture. Spread the nougat in spots on the nut mixture. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the edge and let it cool down. Cut butter into pieces and freeze. Cut the vanilla pod in half lengthwise. Scrape out the pulp with the back of a knife. Soak 2 sheets of gelatine in cold water. Place the cake ring (approx. 24 cm Ø) in the middle of the base and press in a little. Beat 3 eggs, 130 ml orange juice, remaining orange zest, vanilla pulp and 150 g sugar over a hot water bath until the eggs start to set. Gradually mix the butter into the cream using a hand blender. Pass the cream through a sieve into the cake ring and chill for at least 3 hours. Stir in 2 sheets of squeezed gelatine. Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and let them drip off on kitchen paper.
Scrape out the pulp with the back of a knife. Soak 2 sheets of gelatine in cold water. Place the cake ring (approx. 24 cm Ø) in the middle of the base and press in a little. Beat 3 eggs, 130 ml orange juice, remaining orange zest, vanilla pulp and 150 g sugar over a hot water bath until the eggs start to set. Gradually mix the butter into the cream using a hand blender. Pass the cream through a sieve into the cake ring and chill for at least 3 hours. Stir in 2 sheets of squeezed gelatine. Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and let them drip off on kitchen paper. Soak 2 sheets of gelatine in cold water. Mix 120 g sugar and 1 pinch cinnamon. Beat the egg whites until stiff, add the sugar-cinnamon little by little. Continue beating until a stable mixture is formed. Squeeze out the gelatine and dissolve in a small saucepan. Stir in 2 tablespoons of beaten egg white, then fold into the remaining beaten egg white. Pour the beaten egg whites into a piping bag with a perforated spout. Remove the cake from the cake ring and decorate with the beaten egg white. Lightly brown the beaten egg whites with a Bunsen burner and decorate the cake with orange filets, sugar pearls and chocolate stars
Soak 2 sheets of gelatine in cold water. Mix 120 g sugar and 1 pinch cinnamon. Beat the egg whites until stiff, add the sugar-cinnamon little by little. Continue beating until a stable mixture is formed. Squeeze out the gelatine and dissolve in a small saucepan. Stir in 2 tablespoons of beaten egg white, then fold into the remaining beaten egg white. Pour the beaten egg whites into a piping bag with a perforated spout. Remove the cake from the cake ring and decorate with the beaten egg white. Lightly brown the beaten egg whites with a Bunsen burner and decorate the cake with orange filets, sugar pearls and chocolate stars
waiting time 2 1/2 hours