Iced Celebration Cake
4,8 / 10
ready in 3 h. 25 min.
- For the cake
- 5 eggs (separated)
- ½ cup sugar
- 2 tablespoons Vanilla sugar
- Orange zest (from an unwaxed orange)
- ½ cup flour
- 1 teaspoon Baking powder
- ¾ cup ground Walnut
- 4 teaspoons Orange liqueur
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Line the base of the spring-form tin with grease-proof paper.
Beat the egg yolks with the sugar, vanilla sugar and a pinch of orange zest until fluffy. Whisk the egg whites until stiff and tip onto the egg yolk mixture. Mix the flour with the baking powder and sieve over the egg whites. Add the nuts and carefully mix the ingredients together to form a light, airy mixture. Transfer the mixture to the tin and bake for around 35 minutes until golden brown (cocktail stick test).
Remove from the oven and allow to cool slightly, then turn out of the tin and cool thoroughly on a wire rack.
Cut the cake in half widthways (using a knife or a cake wire) and drizzle the liqueur over the bottom half.
Whip the cream with the stabiliser. Stir together the cream cheese, quark, cinnamon and icing sugar until creamy. Fold in the whipped cream. Spread around 1/3 of the mixture over the bottom half of the cake and sandwich with the top half. Press down lightly. Ice the cake with the remaining mixture and chill for at least 30 minutes before serving.