Orange Yoghurt Cake

Name: Orange Yoghurt Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 5 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 150 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 12 sheets white gelatine; 4 big oranges; 500 g Whole milk yoghurt; 125 g Sugar; 1 package Vanillin sugar; 4 cl Orange liqueur; 2 (200 g each) Cup of whipped cream; 100 g Orange marmalade; 30 g Hazelnut kernels; 7-10 Tbsp Orange spiral and balm leaves

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

5 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
150 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
baking paper
12 sheets white gelatine
4 big oranges
500 g Whole milk yoghurt
125 g Sugar
1 package Vanillin sugar
4 cl Orange liqueur
2 (200 g each) Cup of whipped cream
100 g Orange marmalade
30 g Hazelnut kernels
7-10 Tbsp Orange spiral and balm leaves

Directions

1
For the bottom beat eggs and 3 tablespoons of cold water until fluffy. Add sugar and vanilla sugar. Mix flour, starch and baking powder and sieve onto the egg mixture. Fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge cake mixture and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Let it cool down. Soak gelatine in cold water.
2
Peel oranges so that the white skin is completely removed. Cut two oranges into slices. For the remaining oranges, remove the fillets with a knife between the parting skins, collecting the juice (should give about 100 ml). Warm the orange juice slightly. Squeeze the gelatine and dissolve in the juice. Let it cool down. Mix yoghurt, sugar and vanillin sugar. Stir in the orange juice-gelatine mixture and 2 cl liqueur. Whip cream until stiff and stir into the yoghurt cream as soon as it starts to gel. Remove the baking paper from the sponge cake base. Cut the base once. Place a cake ring around the lower cake base. Sprinkle with some liqueur. Spread half of the yoghurt cream on top and cover with orange filets.
3
Stir in the orange juice-gelatine mixture and 2 cl liqueur. Whip cream until stiff and stir into the yoghurt cream as soon as it starts to gel. Remove the baking paper from the sponge cake base. Cut the base once. Place a cake ring around the lower cake base. Sprinkle with some liqueur. Spread half of the yoghurt cream on top and cover with orange filets. Place a second cake base on top. Spread the rest of the cream on top. Cover with orange slices and chill for about 4 hours. Warm up the jam and spread the orange slices on it. Coarsely chop the nuts and sprinkle over the cake. Decorate as you like with orange peel spiral and lemon balm leaves. Results in about 12 pieces
4
Place a second cake base on top. Spread the rest of the cream on top. Cover with orange slices and chill for about 4 hours. Warm up the jam and spread the orange slices on it. Coarsely chop the nuts and sprinkle over the cake. Decorate as you like with orange peel spiral and lemon balm leaves. Results in about 12 pieces