Orange Cream Cheese Cake

Ingredients

• 5 eggs
• 1 pinch salt
• 200 g raw cane sugar
• 75 g spelt flour type 1050
• 70 g ground almonds (peeled)
• 2 organic oranges
• 100 ml light grape juice
• 200 g crème fraîche
• 200 g Cream cheese
• 2 tbsp almond flakes

Instructions

1. 1.

   Separate the eggs and beat the whites with salt until stiff peaks form. While continuing to stir, gradually add 150 g of sugar and keep beating until the mixture is firm.

2. 2.

   Whisk the yolks and gently fold them into the meringue using a whisk. Combine the flour with the almonds and sift over the egg mixture. Fold lightly. Pour the batter into a baking tin lined with parchment paper, smooth the surface, and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 35 minutes or until a skewer comes out clean.

3. 3.

   Remove from the oven, let cool briefly, loosen the edges with a knife, and remove the ring of the springform. Transfer the sponge to a cooling rack, lift off the parchment paper, and allow it to cool completely.

4. 4.

   Wash one orange hot, dry it, and cut into thin slices. Juice the remaining orange. Combine the orange juice, grape juice, and the remaining raw cane sugar in a saucepan, bring to a boil, then simmer over low to medium heat for about 20–30 minutes until reduced.

5. 5.

   Whisk the syrup with crème fraîche and cream cheese until smooth. Place the orange slices into the remaining syrup.

6. 6.

   Spread the cream mixture over the sponge. Before serving, remove the oranges from the syrup, let them drain, and arrange them on top of the cream. Garnish the edge of the cake with almond flakes.