Orange Punch Cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Grate the chocolate finely and mix with hazelnuts and breadcrumbs. Separate the eggs. Beat the egg whites until stiff, add 125 g sugar at the end. Beat the egg yolks one after the other. Carefully fold in the nut mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 40-45 minutes. Let the finished base cool down well (possibly overnight).

2. 2

   Cut the sponge cake once. Soak gelatine in cold water. Squeeze 2 oranges. Peel the orange so that the white skin is completely removed. Cut out the fillets of 2 oranges with a sharp knife between the parting skins. Squeeze the juice from the parting skins well and add it to the pressed juice. Measure out 1/4 litre of juice. Bring the juice, orange liqueur, 50 g sugar, lemon peel and Glühfix to the boil briefly. Remove from the stove and let it simmer for about 5 minutes. Remove the Glühfix bag, squeeze out the gelatine and dissolve in the hot punch while stirring. Put in a cool place. Whip 300 g cream until stiff. When the punch starts to gel, stir in the cream (refrigerate again if necessary). Then spread almost half of the cream on the bottom cake layer. Place drained orange slices as a wreath in the middle of the cake and spread the rest of the cream dome-shaped on top. Cover with the second base and press the edges down. Put the cake in a cool place for about 2 hours.

3. 3

   Remove the Glühfix bag, squeeze out the gelatine and dissolve in the hot punch while stirring. Put in a cool place. Whip 300 g cream until stiff. When the punch starts to gel, stir in the cream (refrigerate again if necessary). Then spread almost half of the cream on the bottom cake layer. Place drained orange slices as a wreath in the middle of the cake and spread the rest of the cream dome-shaped on top. Cover with the second base and press the edges down. Put the cake in a cool place for about 2 hours. In the meantime, scrape 40-50 g of shavings from a block of dark chocolate coating with a back of a knife (large knife). The shavings are at their best when the chocolate coating is at room temperature. Cut the remaining oranges into slices. Whip remaining cream and sugar until stiff. Spread the cake with plenty of cream all around. Fill the rest of the cream into a piping bag with a star-shaped spout. Decorate the edge of the cake with drained orange slices and cream tuffs. Sprinkle the cake generously with chocolate shavings and refrigerate until serving. Makes 12-16 pieces

4. 4

   In the meantime, scrape 40-50 g of shavings from a block of dark chocolate coating with a back of a knife (large knife). The shavings are at their best when the chocolate coating is at room temperature. Cut the remaining oranges into slices. Whip remaining cream and sugar until stiff. Spread the cake with plenty of cream all around. Fill the rest of the cream into a piping bag with a star-shaped spout. Decorate the edge of the cake with drained orange slices and cream tuffs. Sprinkle the cake generously with chocolate shavings and refrigerate until serving. Makes 12-16 pieces