Orange cream cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
2.3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 125 g Butter or margarine
  • 200 g + 2 tablespoons sugar
  • 3 packages Vanillin sugar
  • 7-10 Tbsp grated peel and juice of 1 untreated orange
  • 7-10 Tbsp Salt
  • 2 Eggs (size M)
  • 150 g Flour
  • 1 heaped Tsp baking powder
  • 2-3 TABLESPOONS Milk
  • 10 sheets white gelatine
  • 5-6 Oranges
  • 300 g Whole milk yoghurt
  • 2-4 Tbsp Orange liqueur
  • 700 g Whipped cream
  • 1 package glaze
  • 7-10 Tbsp Kumquats, orange peel strips and chocolate decor
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and dust with flour. Cream the fat, 100 g sugar, 1 packet of vanilla sugar, orange peel and salt. Stir in the eggs one by one. Mix flour and baking powder. Alternate with the milk in portions. Spread the dough into the tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.

  2. 2

    Let it cool down. Soak the gelatine. Peel 4 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze the rest of the oranges and measure 300 ml. Mix yoghurt, 50 ml orange juice, liqueur, 2 sachets vanillin sugar and 100 g sugar. Squeeze gelatine, dissolve and stir into the yoghurt mixture. Chill for about 10 minutes. Whip 500 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Place the cake ring around the cake base. Spread some cream on top. Place the orange fillets on top. Spread the rest of the cream on top.

  3. 3

    Chill for about 10 minutes. Whip 500 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Place the cake ring around the cake base. Spread some cream on top. Place the orange fillets on top. Spread the rest of the cream on top. Chill for about 4 hours. Mix the cake glaze, 2 tablespoons sugar and 1/4 litre orange juice and bring to the boil while stirring. Pour over the cream immediately. Chill for about 20 minutes. Whip 200 g cream until stiff, fill into a piping bag with a perforated spout and decorate the cake with it. Wash, dry and slice the kumquats. Decorate cream curls with kumquats, orange peel and chocolate decoration

  4. 4

    Chill for about 4 hours. Mix the cake glaze, 2 tablespoons sugar and 1/4 litre orange juice and bring to the boil while stirring. Pour over the cream immediately. Chill for about 20 minutes. Whip 200 g cream until stiff, fill into a piping bag with a perforated spout and decorate the cake with it. Wash, dry and slice the kumquats. Decorate cream curls with kumquats, orange peel and chocolate decoration

Nutrition Facts

KCAL
450 kcal
CARBS
39 g
FATS
30 g
PROTEINS
7 g