Orange cream cake

Name: Orange cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 100 g + 150 g + 50 g sugar; 1 pinch Salt; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 25 g crushed almonds; 6 sheets Gelatine; 6 Egg yolk (size M); 100 g Butter; 7-10 Tbsp Juice and peel of 1 untreated orange; 500 g Whole milk yoghurt; 300 g Whipped cream; 200 g Orange marmalade; 6 Oranges; 30 g ground pistachio kernels; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
100 g + 150 g + 50 g sugar
1 pinch Salt
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
25 g crushed almonds
6 sheets Gelatine
6 Egg yolk (size M)
100 g Butter
7-10 Tbsp Juice and peel of 1 untreated orange
500 g Whole milk yoghurt
300 g Whipped cream
200 g Orange marmalade
6 Oranges
30 g ground pistachio kernels
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, add 100 g sugar and salt. Fold in egg yolks one after the other. Sift flour, starch and baking powder on top, add almonds, fold in everything. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. Let it cool down.
2
Soak gelatine for the filling. Put egg yolk, 150 g sugar, butter in flakes, orange juice and zest in a pot. Stir over medium heat until the butter has melted and the mixture thickens slightly. Do not let it boil! Squeeze the gelatine, dissolve in the hot cream. Stir in yoghurt. Whip 100 g cream until stiff, fold in. Halve the base horizontally. Place a springform pan rim around the bottom base. Spread orange marmalade on it. Peel 3 oranges so that the white skin is completely removed. Cut the fruit into slices. Pour a little cream into the mould and spread orange slices on top. Add the rest of the cream and smooth it down. Place a second base on top.
3
Place a springform pan rim around the bottom base. Spread orange marmalade on it. Peel 3 oranges so that the white skin is completely removed. Cut the fruit into slices. Pour a little cream into the mould and spread orange slices on top. Add the rest of the cream and smooth it down. Place a second base on top. Refrigerate for 3-4 hours. Remove the cake from the tin. Whip 200 g cream and 50 g sugar until stiff, spread the cake on top. Wash 1 orange, rub dry, cut into slices and halve them. Peel the skin of 1 orange with a julienne chiseler and form into spirals. Peel this and the rest of the orange thickly so that the white skin is completely removed. From one orange, cut out the fillets between the parting skins, cut others into slices. decorate the cake with orange peel, orange slices and fillets, sprinkle with pistachios
4
Refrigerate for 3-4 hours. Remove the cake from the tin. Whip 200 g cream and 50 g sugar until stiff, spread the cake on top. Wash 1 orange, rub dry, cut into slices and halve them. Peel the skin of 1 orange with a julienne chiseler and form into spirals. Peel this and the rest of the orange thickly so that the white skin is completely removed. From one orange, cut out the fillets between the parting skins, cut others into slices. decorate the cake with orange peel, orange slices and fillets, sprinkle with pistachios