Sunrise Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff and finally add 100 g sugar and 1 sachet of vanilla sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2/ circulating air does not give good baking results) for approx. 30 minutes.

2. 2

   Let the finished sponge cake cool down on a cake rack, remove from the tin and cut through once. Sprinkle the bases with tequila and place a cake ring around the lower base. Soak the red and white gelatine in cold water. Squeeze 4 blood oranges and measure the juice (approx. 350 ml). Wash the lemon thoroughly, dab dry and grate the peel. Squeeze the lemon. Mix quark, 125 g sugar, orange peel flavour, lemon juice and peel. Gradually stir in orange juice, up to approx. 50 ml. Squeeze the gelatine, dissolve and add the remaining orange juice. Stir the gelatine into the quark and orange cream and refrigerate for about 10 minutes. In the meantime beat 250 g cream until stiff. When the cream starts to gel, fold in the cream. Spread half of the cream on the bottom sponge cake base and smooth it down. Cover with the second cake base and spread the rest of the cream on top.

3. 3

   Squeeze the gelatine, dissolve and add the remaining orange juice. Stir the gelatine into the quark and orange cream and refrigerate for about 10 minutes. In the meantime beat 250 g cream until stiff. When the cream starts to gel, fold in the cream. Spread half of the cream on the bottom sponge cake base and smooth it down. Cover with the second cake base and spread the rest of the cream on top. Put the cake in a cool place for at least 4 hours, preferably overnight. To decorate, peel the remaining oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Whip 150 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the edge with cream. Drain the orange fillets and decorate the cake with them in a ray shape, like a flaming sun. Decorate the middle of the cake with cocktail cherries, blood orange and lemon slices. Sprinkle the edge of the cake shortly before serving with pink and red decoration sugar

4. 4

   To decorate, peel the remaining oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Whip 150 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the edge with cream. Drain the orange fillets and decorate the cake with them in a ray shape, like a flaming sun. Decorate the middle of the cake with cocktail cherries, blood orange and lemon slices. Sprinkle the edge of the cake shortly before serving with pink and red decoration sugar

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
230 kcal

CARBS
27 g

FATS
9 g

PROTEINS
8 g