Orange truffle cake

Name: Orange truffle cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Ingredients approx. 16 pieces:; 250 g Christmas chocolate; 650 g Whipped cream; 7 TABLESPOONS Orange liqueur; 125 g Butter or margarine; 90 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 8 drops of bitter almond baking oil; 150 g Flour; 75 g ground almonds (with skin); 2 TEASPOONS Baking Powder; 4-5 Oranges; 2 packages Cream stabiliser; 1 TEASPOON Cocoa powder; 12-16 Mini truffle pralines (75-100 g); 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Ingredients approx. 16 pieces:
250 g Christmas chocolate
650 g Whipped cream
7 TABLESPOONS Orange liqueur
125 g Butter or margarine
90 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
8 drops of bitter almond baking oil
150 g Flour
75 g ground almonds (with skin)
2 TEASPOONS Baking Powder
4-5 Oranges
2 packages Cream stabiliser
1 TEASPOON Cocoa powder
12-16 Mini truffle pralines (75-100 g)
7-10 Tbsp Grease

Directions

1
For the truffle mixture, roughly chop the chocolate. Heat 350 g cream (do not boil) and dissolve the chocolate in it while stirring. Add 4 tablespoons of orange liqueur, place in a mixing bowl and chill overnight. For the dough, stir the fat, 75 g sugar, vanillin sugar and salt until foamy. Stir in the eggs one after the other. Add bitter almond baking oil and the remaining orange liqueur.
2
Mix flour, almonds and baking powder and finally stir into the dough. Pour the dough into a greased springform pan (26 cm Ø), smooth it down and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Let it cool down on a cake rack. Cut the base once and place a cake ring around the bottom base. Squeeze 1/2 orange and sprinkle the juice on the cake base. Whip the truffle cream until stiff with the whisks of the hand mixer, while pouring in the cream firming agent. Spread the truffle cream slightly dome-shaped on the base and cover with the second base. Put the cake in a cool place for about 3 hours. Peel the remaining oranges so that the white skin is completely removed. Cut the oranges into slices and let them drip off a little on kitchen paper if necessary. Whip the rest of the cream and sugar until stiff. Put about 1/3 of the cream in a piping bag with a star-shaped spout.
3
Put the cake in a cool place for about 3 hours. Peel the remaining oranges so that the white skin is completely removed. Cut the oranges into slices and let them drip off a little on kitchen paper if necessary. Whip the rest of the cream and sugar until stiff. Put about 1/3 of the cream in a piping bag with a star-shaped spout. Remove the cake from the cake ring and spread the remaining cream all around. Dust with cocoa and place the orange slices in flakes on the edge. Decorate with cream tuffs and mini truffles