Date Cake

A great cake recipe for any occasion:

For the dough, melt the cooking chocolate in a water bath. Beat egg yolks, softened butter and sugar until creamy. Mix flour and baking powder and fold in together with the melted almond kernels, cooking chocolate, breadcrumbs, cocoa and cinnamon. Whip the egg whites until stiff and fold into the batter. Pour the sponge mixture into a 26 cake springform pan or possibly a 26 ring cake pan placed on a baking sheet lined with parchment paper. Bake in an oven heated to 175 °C (top/bottom heat) for about 25 minutes.

For the filling, soak the gelatine in cold water. Mix curd cheese, sugar and sea buckthorn elixir. Rinse the orange with hot water, pat dry and grate the peel. Stir the orange peel and juice into the curd. Mix the squeezed gelatine with a little of the curd mixture, warm it up and let the gelatine melt. Next, stir the whole and into the curd cream. Leave the mixture to cool.

Dice the dates. When the cream begins to gel, fold in the stiffly whipped cream. Divide the cream in half. Stir the dates into one half. Cut the cooled cake base in half. Form a springform rim around the bottom cake layer and spread the date cream on top. Place the second cake layer on top and spread the curd cream on top. Place the cake in the refrigerator to set.

For the glaze, stir and heat the sea buckthorn elixir and wine with sugar. Pour the mixture into cold

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