Orange Cream Cake with Chocolate and Almonds

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Orange Cream Cake with Chocolate and Almonds
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
267
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories267 kcal(13 %)
Protein4.3 g(4 %)
Fat15.7 g(14 %)
Carbohydrates27 g(18 %)

Ingredients

for
24
For the cake
4
medium Eggs
125 grams
1 packet
125 grams
25 grams
1 teaspoon
For the filling
4 cans
Mandarin orange (each about 175 grams)
2 packets
750 milliliters
3 packets
100 grams
1
Lemon (juiced)
For the topping
100 grams
150 grams
20 grams

Preparation steps

1.

For the cake, beat eggs, sugar and vanilla sugar with an electric hand mixer until fluffy and thick, 4-5 minutes. Mix flour, cornstarch and baking powder, sift over egg mixture and quickly fold in with a whisk. Spread batter in a rimmed baking pan lined with parchment paper and bake in oven preheated to 200-220°C (fan: 180-200°C, gas mark 3-4)(approximately 400-425°F) for 12-15 minutes. Let cake cool in pan. Gently loosen cake from pan using the parchment paper and set cake on a plate.

2.

For the filling, drain mandarin oranges, saving the juice. Spread oranges over cake. Measure 500 ml juice from oranges, use to prepare glaze according to package instructions and let cool slightly. Quickly and smoothly spread glaze over oranges and let glaze set. Beat cream, whip cream stabilizer and powdered sugar until stiff, stir in lemon juice and spread over oranges. Refrigerate cake until chilled through.

3.

Toast almonds in a dry skillet. Cut chocolate and coconut oil into pieces, melt over a hot-water bath and stir in almonds. Line a baking sheet with parchment paper. Thinly spread chocolate mixture on prepared baking sheet, let set and break into pieces. Cut cake into slices and decorate with the almond chocolate pieces to serve.