Orange Yoghurt Cake

Name: Orange Yoghurt Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g soft butter or margarine; 250 g Sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 100 ml Milk; 4 TABLESPOONS flaked almonds; 8 small oranges; 10 sheets Gelatine; 500 g Whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon; 500 g Whipped cream; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Orange spirals, orange and lemon zests; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g soft butter or margarine
250 g Sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
100 ml Milk
4 TABLESPOONS flaked almonds
8 small oranges
10 sheets Gelatine
500 g Whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon
500 g Whipped cream
4 TABLESPOONS Apricot Jam
7-10 Tbsp Orange spirals, orange and lemon zests
7-10 Tbsp Grease

Directions

1
Cream fat, 150 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, alternating with the milk. Grease a springform pan (26 cm Ø) and sprinkle with 2 tablespoons of almonds. Add the dough, smooth it down and sprinkle with 1 tablespoon of almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove from the oven and allow to cool. Peel 4 oranges so that the white skin is completely removed.
2
Remove the fillets with a sharp knife between the parting skins. Collect the orange juice. Soak the gelatine in cold water. Mix yoghurt and 100 g sugar, collected juice and lemon juice. Whip cream until stiff. Squeeze the gelatine and dissolve carefully. Stir some yoghurt into the gelatine, then stir everything into the rest of the cream. Fold in the cream. Remove the cake base from the mould and place a high cake ring around it. Spread about half of the cream on the base, smooth it down. Spread the orange filets on top. Spread the rest of the cream on top and spread it loosely. Chill for at least 3 hours. Roast 1 tablespoon of flaked almonds in a pan without fat, let it cool down. Peel 4 oranges so that the white skin is completely removed.
3
Fold in the cream. Remove the cake base from the mould and place a high cake ring around it. Spread about half of the cream on the base, smooth it down. Spread the orange filets on top. Spread the rest of the cream on top and spread it loosely. Chill for at least 3 hours. Roast 1 tablespoon of flaked almonds in a pan without fat, let it cool down. Peel 4 oranges so that the white skin is completely removed. Cut the oranges into slices. Heat the jam and pass through a sieve. Remove cake from the ring. Spread the edge of the cake thinly with jam. Place orange slices on the edge of the cake. Cover the cake with the remaining orange slices and spread the remaining jam on top. Decorate the cake with flaked almonds, orange spirals, orange and lemon zests
4
Cut the oranges into slices. Heat the jam and pass through a sieve. Remove cake from the ring. Spread the edge of the cake thinly with jam. Place orange slices on the edge of the cake. Cover the cake with the remaining orange slices and spread the remaining jam on top. Decorate the cake with flaked almonds, orange spirals, orange and lemon zests
5
4 hours waiting time