Orange cream cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating and melt it over a warm water bath. Squeeze 1 lemon. Put flour, starch and baking powder into a mixing bowl and mix. Add margarine, 175 g sugar, lemon juice and eggs. Mix with the whisks of the hand mixer to a creamy, smooth dough

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Quarter the dough and put 1/4 (approx. 180 g) into the form and spread evenly on the bottom of the form. Bake in the preheated oven, middle shelf (electric oven: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for 6-7 minutes

3. 3

   Remove the finished base from the oven, carefully remove from the mould and place on a cake rack or cake pallet. Thickly coat the cake base immediately with liquid chocolate coating. Cool down and let dry

4. 4

   Clean the springform pan, grease and flour it again and spread 1/4 of the dough on the bottom again. Bake as the first cake base and spread with chocolate coating. Bake further cakes until the dough is used up

5. 5

   Soak gelatine in cold water. Squeeze about 3 oranges and 1 1/2 lemons. Measure out 1/4 litre orange juice and approx. 75 ml lemon juice. Mix orange juice and 100 g sugar. Squeeze gelatine, dissolve and first mix with lemon juice. Then stir the gelatine mixture into the orange juice. Chill the juice for about 30 minutes. Whip the cream until stiff and put it in a cool place. When the juice starts to gel, fold in 2-3 portions of cream

6. 6

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

7. 7

   Spread the rest of the melted couverture thinly on a baking tray and let it dry. Slide chocolate rolls with a spatula and chill on a plate. Wash organic orange hot, dab dry and peel off the peel in fine strips. Peel both oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Drain the fillets well. Decorate the cake with orange fillets, chocolate rolls and orange zests. Dust with cocoa

8. 8

   On 16 pieces:

9. 9

   Preparation time approx. 2 hours. waiting time approx. 5 hours

Nutrition Facts

KCAL
450 kcal

CARBS
37 g

FATS
31 g

PROTEINS
5 g