Orange Cream Cake with Chocolate and Almonds

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Orange Cream Cake with Chocolate and Almonds
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Health Score:
47 / 100
1 hr 15 min.
ready in 2 h. 15 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie304 cal.(14 %)
Protein6 g(6 %)
Fat16 g(14 %)
Carbohydrates34 g(23 %)
Sugar added22 g(88 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E2 mg(17 %)
Vitamin K2.8 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate17 μg(6 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C17 mg(18 %)
Potassium411 mg(10 %)
Calcium89 mg(9 %)
Magnesium54 mg(18 %)
Iron3.3 mg(22 %)
Iodine4 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.2 g
Uric acid15 mg
Cholesterol63 mg
Complete sugar29 g


For the cake
4 medium eggs
125 grams sugar
1 packet Vanilla sugar
125 grams Pastry flour
25 grams cornstarch
1 tsp 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 topping
100 grams slivered almonds
150 grams Dark couverture chocolate
20 grams Coconut oil
How healthy are the main ingredients?
Whipped creamsugaregglemon

Preparation steps


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.