Orange Mascarpone Cake

Ingredients

• 140 g cornflakes
• 30 g chopped almonds
• 100 g melted butter
• 2 untreated oranges
• 600 g mascarpone
• 20 ml orange liqueur
• 200 g sugar
• 9 sheets white gelatin
• 150 ml whipping cream

Instructions

1. 1.

   Place the cornflakes in a freezer bag and crush them roughly with a rolling pin. Mix with the nuts and butter, then line the bottom of a springform pan lined with parchment paper with this mixture. Refrigerate for 30 minutes.

2. 2.

   Meanwhile, rinse the oranges under hot water, pat dry, and zest the peel. Peel the oranges, removing the white pith as well, and separate the fruit segments from the membranes. Collect the juice that drips out and any remaining juice from the scraps.

3. 3.

   Whisk the mascarpone with the liqueur, sugar, and 3 tablespoons of orange juice. Soak the gelatin in cold water and dissolve it in a pot over low heat until just melted; do not boil.

4. 4.

   Stir 2 tablespoons of the mascarpone cream into the gelatin, then fold this mixture into the remaining mascarpone. Whip the cream stiffly and fold it in.

5. 5.

   Spread the mixture over the cornflake base and refrigerate for 4 hours.

6. 6.

   Release the cake from the pan, cut into slices, and serve garnished with orange segments and zest.