with Coffee Sponge
- 3 teaspoons instant Coffee powder (granules)
- 8 Eggs
- 170 grams Cane sugar
- 170 grams Pastry flour
- 1 teaspoon Baking powder
- 6 sheets white Gelatin
- 1 small Organic orange (about 120 grams)
- 300 milliliters Advocaat
- 300 grams Quark
- 150 milliliters Whipping cream
- liquid Sweetener (to taste)
- 1 teaspoon Powdered sugar
- 1 generous pinch Cocoa powder
Line the bottom of a springform pan (24-26 cm diameter) (approximately 9 1/2–10-inch diameter) with parchment paper. Mix 3 tablespoons of coffee powder in very hot water to dissolve.
Separate 5 eggs, and add the yolks to a mixing bowl. Add dissolved coffee and sugar and beat with whisk attachment of a hand mixer until thick and creamy.
Mix the flour and baking powder in a separate bowl and sift over the yolk mixture.
Add a pinch of salt to the egg whites and churn with the hand mixer until stiff.
Add 1/3 of the mixture to the yolk mixture with a wooden spoon and carefully fold in. Add the remaining egg whites and carefully fold.
Pour batter into prepared pan and smooth the surface with a rubber spatula. Bake in preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 30-35 minutes.
Remove sponge from the oven and let cool slightly. Remove from the pan and place on a wire rack. Carefully remove parchment paper and let the cake cool completely.
Meanwhile, soak gelatin for 10 minutes in cold water. Rinse the orange with hot water, wipe dry and finely grate the peel. Cut orange in half and squeeze juice.
Separate remaining 3 eggs and place the yolks in a metal bowl (save whites for another use). Stir in about 1 teaspoon of orange zest, 3 tablespoons of orange juice and advocaat.
Place the bowl over a hot water bath and whisk until the mixture is creamy.
Remove yolk mixture from the hot water bath. Squeeze out the excess water from gelatin, add gelatin sheet to yolk mixture and dissolve, stirring continuously. Let cool for about 5 minutes.
Stir in the quark and refrigerate for 30-40 minutes until it binds slightly and becomes gelled.
Whip cream until stiff with a hand mixer and then gradually fold into the quark mixture with a rubber spatula. Add liquid sweeter to taste.
Split the sponge horizontally. Put the bottom sponge layer back into the springform pan. Add a thick layer of quark cream on top of the cake.
Place the upper layer of sponge on top, exerting a slight pressure. Spread the remaining cream on the top and around the sides. Put the torte in the refrigerator for at least 4 hours.
Before serving, carefully loosen the torte from the edges of pan with a sharp knife and remove sides. Mix powdered sugar and cocoa powder in a cup and sprinkle with a tea strainer over the torte.