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.
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.
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
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