Orange Punch Cake

Name: Orange Punch Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 140 g Sugar; 1 package Vanillin sugar; 50 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 9 Oranges; 1 (2 g) Bag of spice for mulled wine (Glühfix); 20-25 g tender orange baking (orange cookies); 600 g Whipped cream; 2 Bag of cream thickener; 1 package (6 g) fine orange fruit; 5 TABLESPOONS Orange liqueur (Cointreau); baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
140 g Sugar
1 package Vanillin sugar
50 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
9 Oranges
1 (2 g) Bag of spice for mulled wine (Glühfix)
20-25 g tender orange baking (orange cookies)
600 g Whipped cream
2 Bag of cream thickener
1 package (6 g) fine orange fruit
5 TABLESPOONS Orange liqueur (Cointreau)
baking paper

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 75 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture. Fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175°C / gas: level 2) for 25-30 minutes. Let the sponge cake cool down well. Peel oranges thickly so that the white skin is completely removed. Hold oranges over a bowl and collect the juice. Remove the fillets between the parting skins. Put about 16 beautiful fillets aside for decoration. Measure out 100 ml of juice. Bring the juice and 1 tablespoon of sugar to the boil and hang the Glühfix bag inside. Pull the punch and let it cool down. Finely crumble 5 orange cookies. Cut the sponge cake once and sprinkle both cakes with orange punch.
3
Measure out 100 ml of juice. Bring the juice and 1 tablespoon of sugar to the boil and hang the Glühfix bag inside. Pull the punch and let it cool down. Finely crumble 5 orange cookies. Cut the sponge cake once and sprinkle both cakes with orange punch. Place the orange filets on the bottom cake layer. Whip the cream until stiff and finally add cream firmer, remaining sugar, fine orange peel and Cointreau and stir in. Spread almost half of the cream on the orange fillets, smooth it down and place the second cake layer on top. Remove about 1/3 of the remaining cream and fill into a piping bag with a star-shaped spout. Spread the cake with the remaining cream all around. Decorate with orange filets, orange cookies and cream tuffs. Sprinkle the edge and tuffs with cookie crumbs and refrigerate the cake until serving
4
Whip the cream until stiff and finally add cream firmer, remaining sugar, fine orange peel and Cointreau and stir in. Spread almost half of the cream on the orange fillets, smooth it down and place the second cake layer on top. Remove about 1/3 of the remaining cream and fill into a piping bag with a star-shaped spout. Spread the cake with the remaining cream all around. Decorate with orange filets, orange cookies and cream tuffs. Sprinkle the edge and tuffs with cookie crumbs and refrigerate the cake until serving