Orange Cake with Mousse Filling

Ingredients

• 3 eggs
• 100 g sugar
• a pinch of salt
• 70 g flour
• 2 tbsp Cornstarch
• 1 tbsp cocoa powder
• 1 tsp orange zest
• 40 g ground almonds
• 13 sheets white gelatin
• 300 g Low-fat quark
• 300 g mascarpone
• 150 g sugar
• vanilla aroma
• 100 ml Orange Juice
• 250 ml Whipping Cream
• 2 untreated oranges
• 250 ml orange juice

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Continue beating until the mixture starts to shine and holds peaks. Fold the meringue into the yolk mixture, then add the flour mixed with cornstarch, cocoa, zest, and almonds, folding everything together gently.

3. 3.

   Transfer the batter to a parchment-lined pan, spread evenly, and bake in the preheated oven for about 35 minutes or until a skewer comes out clean. Remove the finished cake from the oven, let it cool, release it from the pan, cut horizontally into two layers, and drizzle each layer with liqueur.

4. 4.

   For the cream, soak 10 sheets of gelatin in cold water. Mix quark, mascarpone, sugar, vanilla aroma, and juice together. Warm a small amount of gelatin until slightly liquid, stir in 3 tbsp of the quark mixture, then fold into the remaining cream. Whip the cream stiff and fold it in. Set aside 4 tbsp of the mixture.

5. 5.

   Place one sponge layer on a cake plate and secure with a ring. Spread half of the mousse over it and top with the second layer. Brush the remaining mousse over the whole cake and chill for 4 hours.

6. 6.

   Peel the oranges, removing the white pith, and slice the fruit into thin wedges.

7. 7.

   Soak the remaining gelatin in cold water. Warm the orange juice slightly, squeeze out excess water from the gelatin, and dissolve it in the juice.

8. 8.

   Drizzle the orange slices over the cake with the gelatin‑infused juice.

9. 9.

   Return to the refrigerator for another 2 hours.

10. 10.

    Remove the ring and spread the remaining mousse all around the cake.

11. 11.

    Keep chilled for 1 hour before slicing and serving.