Orange pudding cake

Name: Orange pudding cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g Butter; 100 g + 8 tablespoons sugar; 2 Eggs (size M); 125 g Flour; 2 coated Tsp Baking Powder; 4 TABLESPOONS + 100 ml orange juice; 1 package Pudding powder "Vanilla Flavor"; 1/2 l Milk; 6 sheets Gelatine; 250 g Edible quark (20 % fat in dry matter); 2 small oranges; 2 TABLESPOONS flaked almonds; 150 g Whipped cream; 7-10 Tbsp Orange corners and flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g Butter
100 g + 8 tablespoons sugar
2 Eggs (size M)
125 g Flour
2 coated Tsp Baking Powder
4 TABLESPOONS + 100 ml orange juice
1 package Pudding powder "Vanilla Flavor"
1/2 l Milk
6 sheets Gelatine
250 g Edible quark (20 % fat in dry matter)
2 small oranges
2 TABLESPOONS flaked almonds
150 g Whipped cream
7-10 Tbsp Orange corners and flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cream butter and 100 g sugar. Stir in the eggs one after the other. Mix flour and baking powder, also stir in. Add 4 tablespoons orange juice. Put the dough into a greased springform pan (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake from the oven and let it cool down on a cake rack. Stir pudding powder, 3 tablespoons of sugar and 4 tablespoons of milk until smooth.
2
Bring the rest of the milk to the boil. Stir in the pudding powder and boil up for about 1 minute. Put the pudding in a bowl, cover with cling film and let it cool down. Soak 4 sheets of gelatine. Mix quark and 5 tablespoons sugar. Stir the pudding into the quark by the spoonful. Squeeze the gelatine, dissolve. Mix a little cream with the gelatine and stir into the rest of the cream. Remove the cake from the mould and place on a plate. Place a cake ring around the cake. Pour the cream on top, smooth it down a bit and put it in a cool place for at least 4 hours. Peel the oranges so that the white skin is completely removed. Cut oranges into thin slices. Soak 2 sheets of gelatine, squeeze out and dissolve. Mix 100 ml orange juice with the gelatine.
3
Remove the cake from the mould and place on a plate. Place a cake ring around the cake. Pour the cream on top, smooth it down a bit and put it in a cool place for at least 4 hours. Peel the oranges so that the white skin is completely removed. Cut oranges into thin slices. Soak 2 sheets of gelatine, squeeze out and dissolve. Mix 100 ml orange juice with the gelatine. Pour some juice on the cream. Spread orange slices on top and pour the remaining juice over it and let it set. Roast the almonds in a pan without fat until golden brown, take them out. Whip the cream until stiff. Remove the cake from the ring. Spread the rim with 4 tablespoons of cream and sprinkle with flaked almonds. Pour the rest of the cream into a piping bag with star-shaped spout and sprinkle tuffs on the cake. Decorate with orange corners and almonds
4
Pour some juice on the cream. Spread orange slices on top and pour the remaining juice over it and let it set. Roast the almonds in a pan without fat until golden brown, take them out. Whip the cream until stiff. Remove the cake from the ring. Spread the rim with 4 tablespoons of cream and sprinkle with flaked almonds. Pour the rest of the cream into a piping bag with star-shaped spout and sprinkle tuffs on the cake. Decorate with orange corners and almonds
5
waiting time approx. 7 hours