Orange truffle cake

Name: Orange truffle cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 350 g + 200 g + 100 g whipped cream; 200 g Truffle chocolate; 4 TABLESPOONS + 3 tablespoons orange liqueur; 125 g soft butter/margarine; 1 pinch salt, 75 g + 1 tsp sugar; 1 Pckch. Vanillin Sugar; 8 Tr. bitter almond aroma; 3 eggs , 150 g flour (Gr. M); 75 g crushed almonds; 2 TEASPOONS baking powder, 4-5 oranges; 2 packages Cream stabiliser; 1 TEASPOON cocoa, 12-16 truffle pralines to decorate

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

350 g + 200 g + 100 g whipped cream
200 g Truffle chocolate
4 TABLESPOONS + 3 tablespoons orange liqueur
125 g soft butter/margarine
1 pinch salt, 75 g + 1 tsp sugar
1 Pckch. Vanillin Sugar
8 Tr. bitter almond aroma
3 eggs , 150 g flour (Gr. M)
75 g crushed almonds
2 TEASPOONS baking powder, 4-5 oranges
2 packages Cream stabiliser
1 TEASPOON cocoa, 12-16 truffle pralines to decorate

Directions

1
Heat 350 g cream (do not boil!). Chop the chocolate, dissolve in the cream while stirring. Stir in 4 tablespoons of liqueur. Cover and chill overnight
2
Grease a springform pan (26 cm Ø). Cream fat, salt, 75 g sugar, vanilla sugar, aroma and 3 tbsp. liqueur. Stir in the eggs one by one. Mix flour, almonds and baking powder, stir in. Brush into the form. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let cool down
3
Cut through the bottom 1 x horizontally. Place the edge of the mould around the lower base. Squeeze 1 orange and sprinkle the bottoms with it
4
Whip the truffle cream, allowing the cream setting agent to trickle in. Spread the cream on the lower base in a slightly dome-shaped pattern. Place the second base on top. Chill for approx. 3 hours.
5
Peel the rest of the oranges so that the white skin is completely removed. Cut the flesh into slices, drip off a little. Beat 200 g cream and 1 teaspoon sugar until stiff. Spread the cake with it, dust with cocoa. Whip 100 g cream until stiff. decorate the cake with orange slices, cream and truffles