Orange cinnamon cream cake

Name: Orange cinnamon cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Butter; 6 Eggs (size M); 200 g Sugar; 2 packages Vanillin sugar; 150 g Flour; 125 g Cornstarch; 2 painted. Tsp baking powder; 4-5 medium-sized oranges; 4-5 Tbsp Grand Marnier (orange liqueur); 75 g Raspberry Jelly; 625 g Whipped cream; 1 package Cream stabiliser; 2-3 TEASPOONS Cinnamon; 10-15 g Pistachio kernels; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Butter
6 Eggs (size M)
200 g Sugar
2 packages Vanillin sugar
150 g Flour
125 g Cornstarch
2 painted. Tsp baking powder
4-5 medium-sized oranges
4-5 Tbsp Grand Marnier (orange liqueur)
75 g Raspberry Jelly
625 g Whipped cream
1 package Cream stabiliser
2-3 TEASPOONS Cinnamon
10-15 g Pistachio kernels
baking paper

Directions

1
Melt the butter and let it cool down. Separate eggs, beat egg whites until stiff, add 175 g sugar and 1 sachet of vanilla sugar. Gradually stir in the egg yolks. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Finally mix in the liquid butter. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes.
2
Take out of the oven and let rest in the mould for about 10 minutes. Remove from the mould and let it cool down on a cake rack. In the meantime squeeze an orange. Peel the remaining oranges so that the white skin is completely removed. Cut the oranges into slices. Put 9-10 nice slices aside for decoration. Cut the rest into small pieces. Cut the cake twice and sprinkle the bottoms with orange juice and liqueur. Place the edge of the springform pan around the lower cake base. Warm the jelly slightly, spread the bottom cake layer and cover with the remaining orange pieces. Cover with the second base. Whip 250 g cream, 20 g sugar and cream stiffener until stiff. Finally, stir in 1 heaped teaspoon of cinnamon. Spread the cinnamon cream on the second base and cover with the third base. Loosen the rim of the springform pan.
3
Cut the cake twice and sprinkle the bottoms with orange juice and liqueur. Place the edge of the springform pan around the lower cake base. Warm the jelly slightly, spread the bottom cake layer and cover with the remaining orange pieces. Cover with the second base. Whip 250 g cream, 20 g sugar and cream stiffener until stiff. Finally, stir in 1 heaped teaspoon of cinnamon. Spread the cinnamon cream on the second base and cover with the third base. Loosen the rim of the springform pan. Whip remaining cream, sugar and vanilla sugar until stiff. Spread the cake with about 2/3 of the cream. Stir about 1 teaspoon of cinnamon into the rest of the cream, place in a piping bag with a star-shaped spout and refrigerate briefly. Halve some pistachios and chop the rest finely. Dust the cake with some cinnamon and sprinkle with pistachios. Cover the cake with the well drained orange slices and decorate with cream tuffs and pistachio halves. Sprinkle the tuffs with the remaining cinnamon and pistachios and keep cool until serving
4
Whip remaining cream, sugar and vanilla sugar until stiff. Spread the cake with about 2/3 of the cream. Stir about 1 teaspoon of cinnamon into the rest of the cream, place in a piping bag with a star-shaped spout and refrigerate briefly. Halve some pistachios and chop the rest finely. Dust the cake with some cinnamon and sprinkle with pistachios. Cover the cake with the well drained orange slices and decorate with cream tuffs and pistachio halves. Sprinkle the tuffs with the remaining cinnamon and pistachios and keep cool until serving