Orange Cream Cake with Chocolate and Almonds
- For the cake
- 4 medium eggs
- 125 grams sugar
- 1 packet Vanilla sugar
- 125 grams Pastry flour
- 25 grams cornstarch
- 1 teaspoon Baking powder
- For the filling
- 4 cans Mandarin orange (each about 175 grams)
- 2 packets clear Glaze
- 750 milliliters Whipped cream
- 3 packets whipped cream stabilizer
- 100 grams sifted powdered sugar
- 1 lemon (juiced)
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.
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.
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.