Buttercream Cake with Oranges

A cake recipe for all foodies:

1. beat eggs, sugar and 1 pinch of salt with the whisks of a mixer for at least 7 min until very creamy. Mix well flour and almond kernels and fold in exactly. Line the bottom of a cake springform pan (24 cm 0) with parchment paper. Spread the mixture on the paper, bake in the heated oven on the 2nd rack from the bottom at 180 °C for half an hour (gas 2-3, convection oven 25 min at 160 °C ). give on a rack. Cool the dough completely. For the cream, beat the butter and jam (important: both ingredients must have the same heat, otherwise the cream will curdle) with the whisks of a mixer for 10 min until very creamy.

Remove the sponge from the mold, cut twice horizontally into 3 layers. Stir almond liqueur and 5 tbsp water. Drizzle middle and top cake layers evenly with mixture. Spread bottom layer with ‘/s of buttercream, place middle layer on top and spread with ys of cream, layer top layer on top.

Fill 1/2 of the cream into a piping bag with a No. 5 hole nozzle.

Spread remaining creme all over cake and garnish with creme from piping bag. Leave the cake to cool for at least 3 hours. 4.

Cut kumquats into thin slices, remove seeds. Boil 50 g sugar and 5 tbsp water, simmer the slices in it over medium heat for 2 minutes and then cool in a baking dish.

For the brittle, cook 50 g sugar in a small frying pan.

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