Orange man-tart

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 7 Eggs (size M)
  • 150 g + 1 tablespoon of sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 150 g Flour
  • 1 package Pudding powder "Vanilla Flavor"
  • 1/2 l Orange juice
  • 200 g Marzipan raw mass
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 200 g Dark chocolate coating
  • 200 g Whipped cream
  • 25 g Coconut oil
  • 7-10 Tbsp Pomegranate seeds and orange peel
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat the egg white until stiff, add 150 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Sift the flour over the egg yolks and fold in. Grease the bottom of a springform pan (24 cm Ø). Add approx. 6 tablespoons of dough (chill remaining dough) and spread evenly. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-6 minutes until golden brown.

  2. 2

    Remove from the base immediately with a long, thin knife and let cool off. Wash the pan, grease the base again and brush with pastry. Bake a total of 6 cakes one after the other. Let them cool down. For the cream, mix pudding powder and 1 tablespoon of sugar. Stir with 100 ml juice until smooth. Bring the rest of the juice to the boil, remove from heat and stir in the pudding powder. Simmer for about 1 minute while stirring. Coarsely grate marzipan and dissolve in the hot cream. Pour cream into a bowl, stir in orange peel. Leave to cool for about 15 minutes, stirring again and again. Place a cake ring around a base. Spread about 1/5 of the cream on the cake base. Alternately layer the cakes and the cream on top of each other, finish with a cake ring.

  3. 3

    Coarsely grate marzipan and dissolve in the hot cream. Pour cream into a bowl, stir in orange peel. Leave to cool for about 15 minutes, stirring again and again. Place a cake ring around a base. Spread about 1/5 of the cream on the cake base. Alternately layer the cakes and the cream on top of each other, finish with a cake ring. Chill overnight. Chop the chocolate coating. Warm up with cream and coconut oil over a warm water bath. When the couverture has melted, stir the icing until smooth. Remove the cake from the ring and place on a cake rack. Cover the cake with the icing, drain. Place on a cake plate and chill for about 1 hour. Decorate with pomegranate seeds and orange zests

  4. 4

    Chop the chocolate coating. Warm up with cream and coconut oil over a warm water bath. When the couverture has melted, stir the icing until smooth. Remove the cake from the ring and place on a cake rack. Cover the cake with the icing, drain. Place on a cake plate and chill for about 1 hour. Decorate with pomegranate seeds and orange zests

  5. 5

    13 hours waiting time

Nutrition Facts

KCAL
310 kcal
CARBS
34 g
FATS
17 g
PROTEINS
7 g