Orange Almond Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the meringue
- 2 egg whites
- 75 grams powdered sugar (sifted)
- 100 grams ground almonds (peeled)
- For the shortcrust
- 125 grams Pastry flour
- 1 Tbsp sugar
- 1 packet Vanilla sugar
- grated Orange peel
- 1 egg yolk
- 75 grams butter
- For the filling
- 3 sheets gelatin
- 2 eggs (medium size)
- 1 egg yolk
- 50 grams sugar
- 100 milliliters Orange juice
- grated Orange peel
- 40 grams softened butter
- 200 milliliters Whipped cream
- For the topping
- 3 sheets gelatin
- 200 milliliters Orange juice
- 200 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- some Oranges
Preparation steps
For the meringue: Beat egg whites until stiff and gradually sprinkle in powdered sugar. Fold almonds into meringue. Line the bottom of a springform pan of 22 cm (approximately 8 1/2 inch) diameter with parchment paper. Spread meringue smoothly into pan. Place in the oven at 160°C (gas mark 1-2, fan. 140°C) (approximately 325°F) and bake for 50-60 minutes. Remove from oven, gently loosen from pan edge and leave to cool in the pan. Then carefully remove from the pan and peel off bottom parchment paper.
For the shortcrust: Mix flour with sugar, vanilla and orange peel. Add egg yolks and butter in pieces into mixture. Chop mixture with a knife into dry crumbs. Then knead quickly by hand into a smooth dough. Roll out dough into a greased springform pan bottom of 22 cm (approximately 8 1/2 inch) diameter. Clean pan edges. Prick dough several times with a fork. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for about 20 minutes. Loosen crust immediately after baking, but only place on a cake plate after it has cooled.
For the filling: Soak gelatin for 5 minutes in cold water. Combine eggs, egg yolks, sugar, orange juice and grated orange peel in a saucepan. Heat while stirring until the mixture thickens, but do not boil. Add gelatin and dissolve in the hot cream while continuing to stir. Mix in butter and allow cream to cool until it begins to gel. Beat whipping cream until stiff and fold into mixture.
Place a cake ring around the shortcrust. Spread 2/3 of orange cream on top and smoothly. Lay meringue base on it and spread with remaining cream. Chill cake in the refrigerator for 2 hours.
For the topping: Soak gelatin for 5 minutes in cold water. Squeeze out gelatin and dissolve in a saucepan over moderate heat. Stir in orange juice and cool in the refrigerator. Place on the cake and refrigerate until jelly layer is solid.
Carefully remove cake ring. Whip the cream until stiff with stabilizer. Coat cake border with 2/3 of the whipped cream. Fill remaining whipped cream into a piping bag with round tip. Decorate cake with small cream rosettes and some orange slices. Slice and serve.
