Orange cream cake

Name: Orange cream cake
Cook time: 3 h
Total time: 3 h
Yield: 1
Ingredients: 6 Eggs (size M); 400 g Sugar; 1 package Vanillin sugar; 150 g Cornstarch; 100 g Flour; 7-10 Tbsp grated peel of 1 untreated lemon; 10 Oranges; 6 Egg yolk (size M); 3 (à 200 g) Cup of whipped cream; 8 sheets white gelatine; 30 g crushed pistachio kernels; 10 g chocolate stars, hearts or sprinkles; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 1

6 Eggs (size M)
400 g Sugar
1 package Vanillin sugar
150 g Cornstarch
100 g Flour
7-10 Tbsp grated peel of 1 untreated lemon
10 Oranges
6 Egg yolk (size M)
3 (à 200 g) Cup of whipped cream
8 sheets white gelatine
30 g crushed pistachio kernels
10 g chocolate stars, hearts or sprinkles
7-10 Tbsp Cling film
baking paper

Directions

1
Place the eggs in a mixing bowl and beat them with the whisk of the hand mixer until frothy. Add 200 g sugar and vanilla sugar. Continue beating the mixture until a thick, frothy cream is formed.
2
Fold in the flour, 100 g starch and the lemon peel. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
3
Remove the cake from the springform pan. Peel off the baking paper and let it cool down on a cake rack. Mix the juice of 6 oranges with the remaining sugar and the remaining starch in a saucepan. Bring to the boil while stirring constantly until a thick cream is formed.
4
Remove the pot from the heat and quickly stir in the egg yolk with a whisk. Cover the orange cream with cling film and let it cool down. Soak the gelatine in plenty of cold water. Peel the remaining oranges thickly so that the white skin is removed.
5
Remove the fillets from their skins, catching the juice. Put 12 beautiful fillets aside for decoration. Cut the sponge cake 2 x horizontally. Pass the orange cream through a sieve. Whip the cream until very stiff and fold into the cream.
6
Squeeze and dissolve the gelatine. Add gelatine to the cream. Cool until the cream begins to gel. Sprinkle the orange juice on the first cake base, spread half of the orange fillets on top and spread with cream.
7
Place the second base on top and repeat the process. Finish with the third shelf. Spread the outside of the cake with cream. Pour the rest of the cream into a piping bag with star-shaped spout and decorate the cake with it.
8
At the edges pull the cream with a knife to "points". Decorate the cake with pistachios, chocolate stars, hearts or crumbles and the 12 remaining orange fillets. Refrigerate again.
9
Results in about 16 pieces.