Orange cookie cake

Name: Orange cookie cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 8 sheets white gelatine; 500 g Whole milk yoghurt; 100 g + 1⁄2 Tsp sugar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 75 ml Orange juice; 250 g + 250 g whipped cream; 16-20 (250 g; e.g. Soft Cake Orange; from Griesson) O; 1 medium orange; 25 g Dark chocolate; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

8 sheets white gelatine
500 g Whole milk yoghurt
100 g + 1⁄2 Tsp sugar
7-10 Tbsp 1 P. Bourbon vanilla sugar
75 ml Orange juice
250 g + 250 g whipped cream
16-20 (250 g; e.g. Soft Cake Orange; from Griesson) O
1 medium orange
25 g Dark chocolate
7-10 Tbsp Cling film

Directions

1
Rinse box cake tin (25 cm long; 1 1⁄2 l capacity) with cold water, line with cling film. Soak gelatine in cold water. Mix yoghurt, 100 g sugar, vanilla sugar and orange juice.
2
Whip 250 g cream until stiff. Squeeze out the gelatine, dissolve at low heat. Stir in 2-3 tablespoons of yoghurt cream by the spoonful, then stir into the rest of the cream. Fold in the cream immediately.
3
Fill half of the yoghurt cream into the box form. Place the orange cookies vertically (4-5 rows of 4 cookies each). Add the rest of the cream and smooth it down. Put them in a cool place overnight.
4
Peel the orange so that the white skin is completely removed. Remove orange fillets with a sharp knife between the parting skins. Finely chop the chocolate. Turn the cake onto a plate and remove the foil.
5
Whip 250 g cream until stiff, while letting 1⁄2 tsp. sugar trickle in. Spread the cake with it. Decorate with chopped chocolate and orange filets.