Wrapped autumn cake

Name: Wrapped autumn cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 125 g Flour; 1/2 TEASPOON Baking Powder; 1 TABLESPOON Cocoa powder; 6 sheets white gelatine; 6 Oranges; 7-10 Tbsp Juice of 1 lemon; 100 ml Orange juice; 4 Egg Yolk; 500 g Whipped cream; 80 g Kumquats; 25 g Bark chocolate; 1 TABLESPOON untreated orange peel in strips; 7-10 Tbsp Mint; 7-10 Tbsp Sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
125 g Flour
1/2 TEASPOON Baking Powder
1 TABLESPOON Cocoa powder
6 sheets white gelatine
6 Oranges
7-10 Tbsp Juice of 1 lemon
100 ml Orange juice
4 Egg Yolk
500 g Whipped cream
80 g Kumquats
25 g Bark chocolate
1 TABLESPOON untreated orange peel in strips
7-10 Tbsp Mint
7-10 Tbsp Sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Beat the egg white with 3 tablespoons of water, 75 g sugar, vanillin sugar and salt until stiff. Stir in egg yolk. Mix flour with baking powder and cocoa, sieve onto the egg cream and fold in. Spread the sponge mixture on a baking tray (32x38 cm) lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/gas: level 2) for approx. 10 minutes. Turn the sponge plate immediately onto a tea towel sprinkled with sugar and let it cool down covered with a damp cloth.
2
Soak gelatine in cold water. Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, catch the juice and squeeze the fruit. Fill up to 250 ml with lemon and orange juice. Cut the fillets into small pieces. Cream egg yolk and 75 g sugar. Add the juice. Squeeze out the gelatine, dissolve at low heat and pour into the egg yolk mass while stirring in a thin stream. Beat 250 g cream until stiff and fold in 3/4 of the orange pieces. Spread the cream on the sponge cake and let it rise until it is firm to cut. Cut the sponge cake into approx. 5 cm wide strips. Roll up one strip, place on a cake plate and place the remaining strips around it.
3
Add the juice. Squeeze out the gelatine, dissolve at low heat and pour into the egg yolk mass while stirring in a thin stream. Beat 250 g cream until stiff and fold in 3/4 of the orange pieces. Spread the cream on the sponge cake and let it rise until it is firm to cut. Cut the sponge cake into approx. 5 cm wide strips. Roll up one strip, place on a cake plate and place the remaining strips around it. Place a strip of aluminium foil around the cake. Chill the cake for at least 2 hours. Whip 250 g cream until stiff, fold in the remaining orange pieces. Remove the aluminium stripes, spread the cream all around the cake. Cut the kumquats into slices. Serve the cake decorated with bark chocolate, kumquats, orange zest and mint
4
Place a strip of aluminium foil around the cake. Chill the cake for at least 2 hours. Whip 250 g cream until stiff, fold in the remaining orange pieces. Remove the aluminium stripes, spread the cream all around the cake. Cut the kumquats into slices. Serve the cake decorated with bark chocolate, kumquats, orange zest and mint
5
waiting time approx. 2 hours