Red Pushkin Orange Cake

Name: Red Pushkin Orange Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 g soft butter/margarine; 125 g + 50 g + 2 tablespoons sugar; 7-10 Tbsp 1 p. untreated orange peel; 7-10 Tbsp (gives grated to buy); 3 Eggs (Gr. M); 125 g Flour; 1 TEASPOON Baking Powder; 50 g crushed almonds; 5 Oranges (about 200 g each); 8 sheets white gelatine; 450 ml Buttermilk; 10 tablespoons (100 ml) red vodka liqueur (e.g. Red Pushkin); 150 g Orange marmalade; 250 g Whipped cream; 1 package red glaze; 7-10 Tbsp Kitchen paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 g soft butter/margarine
125 g + 50 g + 2 tablespoons sugar
7-10 Tbsp 1 p. untreated orange peel
7-10 Tbsp (gives grated to buy)
3 Eggs (Gr. M)
125 g Flour
1 TEASPOON Baking Powder
50 g crushed almonds
5 Oranges (about 200 g each)
8 sheets white gelatine
450 ml Buttermilk
10 tablespoons (100 ml) red vodka liqueur (e.g. Red Pushkin)
150 g Orange marmalade
250 g Whipped cream
1 package red glaze
7-10 Tbsp Kitchen paper

Directions

1
Beat the fat, 125 g sugar and orange zest until creamy. Stir in the eggs one by one. Mix flour, baking powder and almonds and stir in
2
Spread into a greased springform pan (26 cm Ø). Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for 30-35 minutes. Remove from the tin, let cool down
3
Peel oranges with white skin. Cut 3 into 15-18 slices and drain on kitchen paper. Cut 2 oranges into pieces
4
Soak the gelatine. Mix buttermilk, 6 tbsp. liqueur and 50 g sugar. Squeeze the gelatine and dissolve. Stir in 2-3 tablespoons of buttermilk, then stir in the remaining buttermilk. Chill buttermilk until it starts to gel
5
Place the mould edge around the base. Heat the jam, mix with 2 tbsp. liqueur and spread on the base. Whip cream and 1 tbsp. sugar until stiff. Fold the orange pieces into the buttermilk mixture. Spread on the base. Place the orange slices on top. Chill for at least 4 hours.
6
Mix casting powder and 1 tablespoon of sugar. Fill up 2 tablespoons of liqueur with water to 1/4 l, mix with the icing powder, bring to the boil while stirring and cool slightly. Spread on the cake