Tequila Sunrise Cake

Name: Tequila Sunrise Cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 3 Eggs (size M); 1 pinch Salt; 75 g Sugar; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 5 TABLESPOONS Orange marmalade or apricot jam; 4 TABLESPOONS Grenadine; 6 sheets white gelatine; 1 Orange; 250 g Whipped cream; 1 package Vanillin sugar; 150 g Orange juice (from the bottle); 75 g Sugar; 50 ml Tequila; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Orange slices and mint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 1

3 Eggs (size M)
1 pinch Salt
75 g Sugar
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
5 TABLESPOONS Orange marmalade or apricot jam
4 TABLESPOONS Grenadine
6 sheets white gelatine
1 Orange
250 g Whipped cream
1 package Vanillin sugar
150 g Orange juice (from the bottle)
75 g Sugar
50 ml Tequila
3 TABLESPOONS Lemon juice
7-10 Tbsp Orange slices and mint

Directions

1
Separate eggs for the floor. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer. Add salt, sugar and vanilla sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, fold in carefully. Pour into a springform pan (26 cm Ø) lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.
2
Then let it cool down and cut in half horizontally 1 time. Warm up the jam and grenadine. Spread 2 tablespoons of it on each base. Carefully run down the edges of the cake. Place the cakes on top of each other. For the cream, soak the gelatine in cold water. Peel the orange so that the white skin is completely removed. Remove the fillets. Whip cream and vanilla sugar until stiff. Beat orange juice and sugar until frothy. Season with tequila and lemon juice. Add the fillets. Squeeze the gelatine well, dissolve and stir into the juice.
3
Remove the fillets. Whip cream and vanilla sugar until stiff. Beat orange juice and sugar until frothy. Season with tequila and lemon juice. Add the fillets. Squeeze the gelatine well, dissolve and stir into the juice. Cool until the cream begins to set. Fold in the cream. Cool again for another 5 minutes, then carefully spread on the cake base. Place in a cool place for 1 hour. Sprinkle with remaining jam. Decorate with orange wedges and mint. Makes about 12 pieces
4
Cool until the cream begins to set. Fold in the cream. Cool again for another 5 minutes, then carefully spread on the cake base. Place in a cool place for 1 hour. Sprinkle with remaining jam. Decorate with orange wedges and mint. Makes about 12 pieces
5
waiting time approx. 1 1/4 hours