Orange punch cake

Name: Orange punch cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 100 g Dark chocolate; 5 Eggs (Gr. M); 7-10 Tbsp Salt; 80 g soft butter; 80 g + 50 g sugar; 3 packages Vanillin sugar; 200 g ground hazelnuts; 1 go. Tsp baking powder; 8 sheets Gelatine; 8–10 Oranges (about 200 g each); 3-5 Tbsp Orange liqueur (Cointreau); 2 Bag of mulled wine spice (e.g. Glühfix); 500 g + 300 g whipped cream; 100 g Dark chocolate coating; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g Dark chocolate
5 Eggs (Gr. M)
7-10 Tbsp Salt
80 g soft butter
80 g + 50 g sugar
3 packages Vanillin sugar
200 g ground hazelnuts
1 go. Tsp baking powder
8 sheets Gelatine
8–10 Oranges (about 200 g each)
3-5 Tbsp Orange liqueur (Cointreau)
2 Bag of mulled wine spice (e.g. Glühfix)
500 g + 300 g whipped cream
100 g Dark chocolate coating
baking paper

Directions

1
Line a springform pan (26 cm Ø) on the bottom with baking paper. Coarsely grate the chocolate. Separate the eggs. Beat egg white and 1 pinch of salt until stiff. Cream butter, 80 g sugar and 1 vanillin sugar. Stir in the egg yolks one by one.
2
Mix nuts, chocolate and baking powder, stir in briefly. Fold in portions of beaten egg white. Brush into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 25-30 minutes.
3
Soak the gelatine in cold water. Squeeze 2-3 oranges. Fillet the rest of the oranges, squeeze the juice out of the parting skins and collect it. For the punch, boil 300 ml orange juice, 50 g sugar and 1 vanillin sugar.
4
Remove from the stove, let the spice bag sit for approx. 10 minutes. Then squeeze the gelati ne, dissolve in hot punch. Stir in liqueur, cool down. Chill for about 45 minutes until it starts to gel.
5
Cut the cake base in half horizontally. Close the cake ring around the lower cake base. Whip 500 g cream until stiff, fold into the punch. Spread 1/3 cream on the bottom cake layer. Dab the orange fillets dry and spread them on top, except for about 16 for decoration.
6
Spread the rest of the cream on top. Place the second base on top. Chill for at least 6 hours.
7
Chop the chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). Dry. As soon as it begins to set, plane it off in shavings with a spatula.
8
Whip 300 g cream until stiff, while trickling in 1 vanillin sugar. Spread half of the cream on the cake, decorate with the rest of the cream, chocolate shavings and, just before serving, with orange filets.