Orange Egg Punch Cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 300 g Flour
  • 375 g Sugar
  • 4 Egg yolk (size M)
  • 1 knife tip Cinnamon
  • 225 g Butter
  • 1 TABLESPOON redcurrant jelly
  • 2 big oranges
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 1 TEASPOON Baking Powder
  • 150 g Kumquats
  • 100 ml brown rum
  • 7 sheets Gelatine
  • 250 g Low-fat curd
  • 500 g Whipped cream
  • 7-10 Tbsp Cinnamon sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Knead 150 g flour, 50 g sugar, 1 egg yolk, cinnamon and 100 g butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Chill for about 30 minutes. Roll out the dough on a floured work surface until round (26 cm Ø). Grease a springform pan (26 cm Ø). Line the bottom with the dough. Spread the jelly on top and chill. Wash the untreated orange and dab dry. Grate the peel and squeeze the juice (approx. 125 ml).

  2. 2

    Cream 125 g butter, 125 g sugar, orange peel and salt. Stir in eggs one after the other. Mix 150 g flour and baking powder. Stir in alternately with the juice. Spread the dough on the base and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-30 minutes. Cover the cake after about 20 minutes if necessary. Remove the edge of the springform pan. Let the base cool down on a cake rack. Squeeze 1 orange (approx. 125 ml). Wash the kumquats. Put 150 g sugar, rum and juice in a pot. Bring to the boil, add kumquats and simmer for 4-5 minutes. Remove kumquats with a skimmer, drain and roll in 50 g sugar, set aside. Soak gelatine in cold water. Whisk 3 egg yolks, fold in a thin stream of syrup, whip over a hot water bath until thick and creamy.

  3. 3

    Let the base cool down on a cake rack. Squeeze 1 orange (approx. 125 ml). Wash the kumquats. Put 150 g sugar, rum and juice in a pot. Bring to the boil, add kumquats and simmer for 4-5 minutes. Remove kumquats with a skimmer, drain and roll in 50 g sugar, set aside. Soak gelatine in cold water. Whisk 3 egg yolks, fold in a thin stream of syrup, whip over a hot water bath until thick and creamy. Squeeze the gelatine, dissolve in the hot egg cream. Stir in the quark by the spoonful, chill until the cream begins to gel. Whip cream until stiff and fold in. Place a cake ring around the base. Spread the cream loosely on the base and refrigerate for about 3 hours. Halve the kumquats. Remove the cake from the ring and decorate with the kumquats. Sprinkle with cinnamon sugar

  4. 4

    Squeeze the gelatine, dissolve in the hot egg cream. Stir in the quark by the spoonful, chill until the cream begins to gel. Whip cream until stiff and fold in. Place a cake ring around the base. Spread the cream loosely on the base and refrigerate for about 3 hours. Halve the kumquats. Remove the cake from the ring and decorate with the kumquats. Sprinkle with cinnamon sugar

  5. 5

    5 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
42 g
FATS
24 g
PROTEINS
7 g