Spekulatius-Orange-Torte

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt butter. Put the biscuits in a freezer bag and crumble them finely with the cake roll. Mix the cookie crumbs and butter, put them on the bottom of the springform pan and press them down to a smooth base, chill for about 30 minutes

2. 2

   Soak gelatine in cold water. Whip cream until stiff and chill. Cream mascarpone, quark, honey, 75 g sugar, vanillin sugar and cinnamon. Squeeze the gelatine, dissolve and mix with 1-2 tbsp. cream. Stir the gelatine cream into the remaining mascarpone cream and fold in the cream. Pour the cinnamon-mascarpone cream onto the crumb base and smooth it down. Chill the cake for approx. 2 hours

3. 3

   For the topping, peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and spread them on the cake. Mix the cake glaze and 2 tablespoons of sugar. Add orange juice, liqueur and 75 ml water and bring to the boil while stirring. Spread the icing on the cake with a spoon and chill for about 30 minutes

4. 4

   Grate the chocolate. Remove the cake from the springform pan rim. Sprinkle the cake surface with chocolate shavings on the edge

5. 5

   At 16 pieces:

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
310 kcal

CARBS
26 g

FATS
20 g

PROTEINS
5 g