Orange cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the base, chop the chocolate coating and melt in a hot water bath. Squeeze lemon. Mix flour, starch and baking powder. Add butter, sugar, lemon juice and eggs. Mix to a smooth dough with the whisks of the mixer.

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Quarter the dough and put 1⁄4 into the form. Spread evenly on the bottom. Bake in a preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) for 6-7 minutes.

3. 3

   Carefully remove the base from the mould and place on a cake rack. Immediately spread thickly with liquid chocolate coating. Allow to dry.

4. 4

   Clean the springform pan, grease again and dust with flour. Prepare 3 more cakes in the same way with the remaining dough and chocolate coating. Spread the remaining liquid chocolate coating on the back of a baking tray and let it dry.

5. 5

   For the filling, soak gelatine in cold water. Wash 1 orange hot, rub dry and peel in fine strips. Fillet 2 oranges, collect the juice and squeeze the peel.

6. 6

   Drain the fillets on kitchen paper. Squeeze lemons and other oranges. Mix 75 ml lemon juice and 1⁄4 l orange juice. Heat 3 tbsp. juice. Squeeze gelatine and dissolve in it. Add to the remaining juice with sugar.

7. 7

   Chill for about 30 minutes until the juice begins to gel. Whip cream until stiff and fold in 2 portions.

8. 8

   Place 1 base on a cake plate and spread with 1⁄4 of orange cream. Spread all the cakes one after the other and place on top of each other. Chill the cake for at least 4 hours.

9. 9

   Scrape off the chocolate coating with a spatula. Decorate the cake with orange filets, zest and rolls. Dust with cocoa.

Nutrition Facts

KCAL
460 kcal

CARBS
37 g

FATS
31 g

PROTEINS
5 g