Orange Cream Cake

Name: Orange Cream Cake
Prep time: 30 min
Cook time: 40 min
Total time: 5 h 52 min
Yield: 1
Cuisine: German
Ingredients: 50 g butter; 1 egg yolk; 40 g sugar; 1 pinch salt; 80 g flour; butter (for the pan); flour (for the pan); flour (for working); 4 eggs; 3 drops bitter almond flavoring; 100 g sugar; 50 g flour; 50 g cornstarch; 0.5 tsp Baking powder; 50 g ground almonds; 4 oranges (1 untreated); 400 ml whipping cream; 2 tbsp vanilla sugar; 1 pinch gingerbread spice; 2 packets powdered gelatin; 100 g marzipan raw mass; 30 g icing sugar; 300 g orange jam; 300 g marzipan sheet from the roll (1 sheet); candied fruit (e.g., oranges, cherries, figs)

Prep: 30min

| Servings: 1 | Cook: 40min

Orange cream cake is a recipe featuring fresh ingredients from the marzipan cake category. Try this and other recipes from Spoonsparrow!

Ingredients

50 g butter
1 egg yolk
40 g sugar
1 pinch salt
80 g flour
butter (for the pan)
flour (for the pan)
flour (for working)
4 eggs
3 drops bitter almond flavoring
100 g sugar
50 g flour
50 g cornstarch
0.5 tsp Baking powder
50 g ground almonds
4 oranges (1 untreated)
400 ml whipping cream
2 tbsp vanilla sugar
1 pinch gingerbread spice
2 packets powdered gelatin
100 g marzipan raw mass
30 g icing sugar
300 g orange jam
300 g marzipan sheet from the roll (1 sheet)
candied fruit (e.g., oranges, cherries, figs)

Instructions

1.
Beat butter with egg yolk, sugar and salt until fluffy. Knead in flour to form a smooth dough. Shape into a ball, cover and chill for 30 minutes. Preheat oven to 180°C (356°F) fan or conventional. Grease the pan and dust with flour.
2.
Roll out the dough on a floured surface to fit the springform base and place it in the pan. Bake in the preheated oven for about 12 minutes. Remove from the pan and let cool.
3.
Separate the eggs. Whisk egg whites with 2 tbsp cold water and almond flavoring until stiff peaks form, then gradually add sugar. Fold in yolks. Sift flour and cornstarch over the mixture and fold in baking powder and almonds. Pour into a springform lined with parchment paper and bake for about 25 minutes. Remove from pan and cool. Then cut horizontally twice.
4.
Wash the untreated orange hot, dry it and grate its zest. Slice all oranges into segments and collect the juice. Whip cream with vanilla sugar, gingerbread spice, gelatin and orange zest until stiff. Fold in orange segments.
5.
Knead marzipan with icing sugar, roll to match the springform base size.
6.
Place a ring on the shortcrust base. Reduce jam and collected orange juice for 5 minutes. Brush the shortcrust with 3-4 tbsp of this mixture. Cover with marzipan sheet. Spread jam thinly again. Place a sponge cake on top. Spread two-thirds of the orange cream, cover with the second layer and spread remaining cream. Add third layer and press lightly. Chill for at least 3 hours. Warm remaining jam. Remove ring and coat the cake all around with jam. Place marzipan plate on top and press firmly. Trim excess marzipan if needed. Decorate with candied fruit and serve in slices.