Orange Punch Cake

Name: Orange Punch Cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 30 g Dark chocolate; 200 g ground hazelnuts; 2 TABLESPOONS Breadcrumbs; 5 Eggs (Gr. M); 125 g + 50 g + 1 tablespoon sugar; 6 sheets white gelatine; 6-7 (approx. 1.4 kg) Orange grated peel of 1/2 untreated lemon; 1 (2 g) Bag Glühfix; 6 TABLESPOONS Orange liqueur; 300 g + 350 g whipped cream; 50-100 g Half-bitter couverture for the shavings; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

30 g Dark chocolate
200 g ground hazelnuts
2 TABLESPOONS Breadcrumbs
5 Eggs (Gr. M)
125 g + 50 g + 1 tablespoon sugar
6 sheets white gelatine
6-7 (approx. 1.4 kg) Orange grated peel of 1/2 untreated lemon
1 (2 g) Bag Glühfix
6 TABLESPOONS Orange liqueur
300 g + 350 g whipped cream
50-100 g Half-bitter couverture for the shavings
baking paper

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Grate chocolate finely and mix with hazelnuts and breadcrumbs. Separate the eggs. Beat the egg whites until stiff, add 125 g sugar. Fold in the egg yolks one after the other. Fold in nut mixture. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas mark 2) for 40-45 minutes. Let cool off well
2
Soak the gelatine. Squeeze 2-3 oranges. Peel the remaining oranges including the white skin. Cut out the fillets of 2 oranges and squeeze the fruit residues. Boil up 1/4 l juice, 50 g sugar, lemon peel and Glühfix. Leave to stand for about 5 minutes. Remove Glühfix and add liqueur. Squeeze out the gelatine and dissolve in the not too hot punch. Put it in a cold place until it gels slightly
3
Whip 300 g cream until stiff and fold into the punch. Halve the sponge cake. Spread half of the cream on the bottom cake layer. Place drained orange filets in the middle as a wreath. Pile the rest of the cream on top in a dome-shaped pattern. Place the 2nd base on top and press down at the edge. Chill the cake for at least 2 hours.
4
Peel off plenty of shavings from the chocolate coating with a peeler. Cut the remaining oranges into slices. Whip 350 g cream and 1 tablespoon sugar until stiff. Spread 2/3 of the cream all around the cake. Decorate with cream tuffs, orange slices and chocolate shavings. Put it in a cold place