Orange Wine Cream Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the sponge cake grind the pistachios finely. Separate the eggs. Beat the egg whites and 2 tablespoons of water until stiff and finally add the sugar. Add the egg yolk and fold in the sugar. Mix flour and baking powder, sieve onto the egg foam mixture. Add the pistachios, except for about 1 teaspoon, and carefully fold everything in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Let the pistachio sponge cake cool down. Soak gelatine in cold water. Separate eggs. Beat the egg whites until stiff. Beat the prosecco, sugar, egg yolks, cornflour, orange and lemon peel in a saucepan. Bring to the boil briefly over medium heat while beating constantly, remove from the heat and dissolve the squeezed gelatine while stirring. Then carefully fold the beaten egg white into the cream and refrigerate. In the meantime peel the oranges so that the white skin is completely removed. Cut oranges into thin slices. Remove the sponge cake from the tin and place a cake ring around the base. Sprinkle the cake base with orange juice and cover with half of the orange slices. Put the remaining orange slices on kitchen paper.

3. 3

   Bring to the boil briefly over medium heat while beating constantly, remove from the heat and dissolve the squeezed gelatine while stirring. Then carefully fold the beaten egg white into the cream and refrigerate. In the meantime peel the oranges so that the white skin is completely removed. Cut oranges into thin slices. Remove the sponge cake from the tin and place a cake ring around the base. Sprinkle the cake base with orange juice and cover with half of the orange slices. Put the remaining orange slices on kitchen paper. When the prosecco cream has cooled down and starts to gel, put it into the mould and smooth it down. Place the remaining orange slices on the cream and chill for at least 5 hours (preferably overnight). Warm the jam and pass through a sieve. Remove the cake from the cake ring. Spread a thin layer of jam on the orange slices, sprinkle with the remaining pistachios and cover the cake. Makes 12-16 pieces

4. 4

   When the prosecco cream has cooled down and starts to gel, put it into the mould and smooth it down. Place the remaining orange slices on the cream and chill for at least 5 hours (preferably overnight). Warm the jam and pass through a sieve. Remove the cake from the cake ring. Spread a thin layer of jam on the orange slices, sprinkle with the remaining pistachios and cover the cake. Makes 12-16 pieces

5. 5

   With 12 people:

Nutrition Facts

KCAL
210 kcal

CARBS
29 g

FATS
6 g

PROTEINS
6 g