White chocolate-orange cake

Name: White chocolate-orange cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 450 g white couverture; 375 g Butter; 200 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 75 g Cornstarch; 250 g Flour; 1 package Baking Powder; 2 (150 g each) Cup of cream pudding with fine vanilla; 1 medium orange; 200 g redcurrant jelly; 2 TABLESPOONS Orange liqueur (Cointreau); 1 package (5 g) Orange Back; 25 g Coconut oil (1 cube); 100 g Jelly fruits (e.g. red fruit jelly); 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

450 g white couverture
375 g Butter
200 g Sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
75 g Cornstarch
250 g Flour
1 package Baking Powder
2 (150 g each) Cup of cream pudding with fine vanilla
1 medium orange
200 g redcurrant jelly
2 TABLESPOONS Orange liqueur (Cointreau)
1 package (5 g) Orange Back
25 g Coconut oil (1 cube)
100 g Jelly fruits (e.g. red fruit jelly)
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop 150 g white couverture and melt it while stirring on a hot water bath. Leave to cool slightly. Cream 250 g soft butter, sugar, vanillin sugar and salt. Stir in the eggs individually, alternating with the cornflour. Then add the white chocolate coating while stirring. Mix flour and baking powder and stir in briefly.
2
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave the cake to cool in the pan on a cake rack (approx. 3 hours; however, it is easier to cut when the base has been allowed to rest overnight). Take 125 g butter and pudding out of the refrigerator so that they reach room temperature. Halve the orange and squeeze the juice. Warm up the jelly. Loosen the cake from the springform pan and cut through horizontally twice. Sprinkle the cake bases with orange juice and spread the lower base with jelly. Place a cake ring around the bottom cake layer and place the middle cake layer on top. Whip 125 g soft butter with the whisk of a hand mixer or food processor for about 10 minutes until creamy white. Stir in warm custard by the spoonful.
3
Loosen the cake from the springform pan and cut through horizontally twice. Sprinkle the cake bases with orange juice and spread the lower base with jelly. Place a cake ring around the bottom cake layer and place the middle cake layer on top. Whip 125 g soft butter with the whisk of a hand mixer or food processor for about 10 minutes until creamy white. Stir in warm custard by the spoonful. Finally, briefly stir in the liqueur and Orange Back. Spread the buttercream on the middle cake layer and cover with the third layer. Chill the cake for about 1 hour. Coarsely chop 300 g of chocolate coating and coconut oil and melt while stirring on a hot water bath. Remove the cake from the cake ring and place on a cake rack. (Place parchment paper under the grid) Cover the cake with the couverture and let it stand in a cool place. Chop the jelly fruits and decorate the cake with them
4
Finally, briefly stir in the liqueur and Orange Back. Spread the buttercream on the middle cake layer and cover with the third layer. Chill the cake for about 1 hour. Coarsely chop 300 g of chocolate coating and coconut oil and melt while stirring on a hot water bath. Remove the cake from the cake ring and place on a cake rack. (Place parchment paper under the grid) Cover the cake with the couverture and let it stand in a cool place. Chop the jelly fruits and decorate the cake with them
5
waiting time approx. 4 hours