Orange nougat brittle cake

Name: Orange nougat brittle cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Dark chocolate; 100 g Nut nougat (firm mass); 500 g Whipped cream; 175 g Flour; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 75 g Butter or margarine; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 2 Eggs (size M); 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 40 g Flour; 25 g Cornstarch; 1/4 coated Tsp Baking Powder; 50 g Apricot Jam; 2 TABLESPOONS Orange liqueur; 1 big orange; 50 g Hazelnut brittle (roasted golden yellow); 7-10 Tbsp Orange slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Dark chocolate
100 g Nut nougat (firm mass)
500 g Whipped cream
175 g Flour
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
75 g Butter or margarine
7-10 Tbsp Flour
7-10 Tbsp Grease
2 Eggs (size M)
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
40 g Flour
25 g Cornstarch
1/4 coated Tsp Baking Powder
50 g Apricot Jam
2 TABLESPOONS Orange liqueur
1 big orange
50 g Hazelnut brittle (roasted golden yellow)
7-10 Tbsp Orange slices

Directions

1
For the cream, roughly dice the chocolate and nougat. Put the cream in a pot, add the nougat and chocolate and melt at low heat while stirring (must not boil). Then pour into a mixing bowl and cover and leave to cool overnight. For the shortcrust pastry, put flour, sugar, vanilla sugar, salt, egg and fat in flakes into a mixing bowl and knead into a smooth shortcrust pastry. Then knead again briefly with your hands. Roll out to a circle (26 cm Ø) on a floured work surface.
2
Carefully place the base into a well greased springform pan (26 cm Ø). Press lightly and prick several times with a fork. Put the base in a cool place for about 30 minutes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 7-8 minutes on the lowest rack. In the meantime, separate the eggs for the sponge cake, beat the egg white until stiff and add sugar, vanilla sugar and salt. Stir in egg yolk. Mix flour, starch and baking powder, sieve portions onto the sugar egg mixture and fold in. Remove the shortcrust pastry from the oven, brush with jam, spread the sponge cake evenly on top and bake immediately on the middle shelf for another 20 minutes at the same temperature. Remove from the oven, immediately remove the cake edge from the edge of the springform pan and allow to cool in the pan. Sprinkle the base with orange liqueur. Meanwhile peel the orange so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife.
3
Mix flour, starch and baking powder, sieve portions onto the sugar egg mixture and fold in. Remove the shortcrust pastry from the oven, brush with jam, spread the sponge cake evenly on top and bake immediately on the middle shelf for another 20 minutes at the same temperature. Remove from the oven, immediately remove the cake edge from the edge of the springform pan and allow to cool in the pan. Sprinkle the base with orange liqueur. Meanwhile peel the orange so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Drain well on kitchen paper. Whip the chocolate cream with the whisk of the hand mixer (beat almost stiff.) Fold in 40 g brittle. Remove the base from the mould, place on a cake plate and spread the chocolate cream evenly on top. Put the cake in a cool place for about 1 hour. Then cover with orange filets and sprinkle with the remaining brittle. Serve decorated with orange slices as desired
4
Drain well on kitchen paper. Whip the chocolate cream with the whisk of the hand mixer (beat almost stiff.) Fold in 40 g brittle. Remove the base from the mould, place on a cake plate and spread the chocolate cream evenly on top. Put the cake in a cool place for about 1 hour. Then cover with orange filets and sprinkle with the remaining brittle. Serve decorated with orange slices as desired