Caramel Cream Cake with Orange Fillets

Ingredients

• 75 g wheat flour type 1050
• 25 g ground almonds (2 tbsp)
• 3 medium eggs
• 125 g raw cane sugar
• 1 pinch salt
• 2 packets caramel pudding mix
• 750 ml milk (1.5% fat)
• 8 sheets white gelatin
• 450 g oranges (3 oranges; 1 organic)
• 250 g low-fat quark
• 1 tbsp almond flakes

Instructions

1. 1.

   Sift the flour into a bowl and mix in the almonds.

2. 2.

   Beat the eggs with 75 g sugar and a pinch of salt in another bowl until creamy using hand mixer. Gently fold in the flour mixture.

3. 3.

   Line the bottom of a 20 cm springform pan with parchment paper, pour in the batter and smooth the surface. Bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) on the middle rack for 20–25 minutes.

4. 4.

   Let the cake base cool on a wire rack. Release it from the pan and cut horizontally once to create two layers.

5. 5.

   Prepare pudding by cooking the mix with milk and remaining sugar according to package instructions. Remove from heat.

6. 6.

   Soak gelatin in cold water, squeeze out excess liquid and dissolve in the still-warm pudding while stirring. Let the pudding cool, stirring frequently to prevent a skin from forming.

7. 7.

   Rinse the organic orange hot, dry it, and grate about 2 tsp of zest finely. Peel all oranges thickly, removing all white pith.

8. 8.

   Using a sharp knife, cut the orange fillets between the separating membranes.

9. 9.

   Stir quark and orange zest into the cold pudding.

10. 10.

    Place one cake layer on a serving plate and wrap the springform rim around it.

11. 11.

    Spread about one‑third of the orange fillets over the base, pour half of the pudding cream on top and spread evenly.

12. 12.

    Add the second layer, pour the remaining cream over it and smooth. Chill for at least 1 hour.

13. 13.

    Toast almond flakes in a small dry pan until golden brown. Arrange the remaining orange fillets decoratively on the cake, sprinkle almonds on top, and serve.