Orange Tart

Name: Orange Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 g Butter; 125 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 7-10 Tbsp grated peel of 1 untreated orange; 150 g Flour; 1 heaped Tsp baking powder; 8 sheets white gelatine; 500 g Soured milk; 7-10 Tbsp Juice of 1 orange; 4 Oranges; 500 g Whipped cream; 1 package glaze; 7-10 Tbsp Kumquats, orange peel strips and chocolate decor; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 g Butter
125 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
7-10 Tbsp grated peel of 1 untreated orange
150 g Flour
1 heaped Tsp baking powder
8 sheets white gelatine
500 g Soured milk
7-10 Tbsp Juice of 1 orange
4 Oranges
500 g Whipped cream
1 package glaze
7-10 Tbsp Kumquats, orange peel strips and chocolate decor
7-10 Tbsp Grease

Directions

1
Cream butter, 75 g sugar and vanillin sugar. Stir in the eggs one after the other. Add orange zest. Mix flour and baking powder, sieve over the egg mixture. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove the cake base, remove from the tin and let it cool down. Soak the gelatine. Mix soured milk, orange juice and 50 g sugar. Squeeze the gelatine, stir into the soured milk and chill until it starts to gel. Peel 4 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Whip 250 g cream until stiff and fold into the soured milk. Place the cake base on a plate and cover with the edge of the springform pan. Spread some soured milk cream on the base. Put orange filets on top. Add the rest of the soured milk cream and chill for at least 4-5 hours.
3
Cut out the fillets between the parting skins. Whip 250 g cream until stiff and fold into the soured milk. Place the cake base on a plate and cover with the edge of the springform pan. Spread some soured milk cream on the base. Put orange filets on top. Add the rest of the soured milk cream and chill for at least 4-5 hours. Mix the cake glaze powder with 1/4 litre orange juice and bring to the boil. Pour over the cake immediately. Chill for about 20 minutes. Whip 250 g cream until stiff, fill into a piping bag with a perforated spout and decorate the cake with it. Wash, dry and slice the kumquats. Decorate cream curls with kumquat slices, orange peel and chocolate decoration
4
Mix the cake glaze powder with 1/4 litre orange juice and bring to the boil. Pour over the cake immediately. Chill for about 20 minutes. Whip 250 g cream until stiff, fill into a piping bag with a perforated spout and decorate the cake with it. Wash, dry and slice the kumquats. Decorate cream curls with kumquat slices, orange peel and chocolate decoration