Orange Cake Ii

A simple but delicious cake recipe:

Prepare a batter from the ingredients listed.

Beat the egg whites until stiff, add the sugar and continue beating until dissolved. Fold the mixture into the batter. Fill the dough into a cake springform pan (26 cm ø) lined with parchment paper and place in the preheated oven. E: middle. T: 175 °C /40 to 50 min.

Cut the cooled cake into three slabs.

For the filling, mix egg yolks with sugar until creamy, add orange juice, juice of one lemon and orange zest. Allow gelatin to melt as directed, fold in and refrigerate until beginning to set. Whip the cream until stiff and fold in.

Place one cake layer on a cake plate, place cake ring around it and spread with greaseproof paper. Stir the jam with the liqueur and spread half of it on the cake base in the cake ring. Drop in half of the orange cream and smooth it out. Place the middle cake layer on top and spread remaining jam and cream evenly on top. Place the last cake layer on top, cut side down, and smooth a tiny bit. Refrigerate.

For garnish, toast almond leaves in dry frying pan.

Whip cream with vanilla sugar and cream stiffener until stiff. Remove springform pan rim. Brush top and cake all around with whipped cream and pipe cream rosettes on top. Sprinkle edge with almond kernels. Peel orange – the white skin must be e

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