Orange and Cream Cake

For the orange and cream cake, first separate the eggs for the base, beat the 2 egg yolks and about two-thirds of the powdered sugar with a hand mixer until foamy, add the oil and slowly the water. Continue mixing until you get a very fluffy mixture. Beat the egg whites with a pinch of salt until fluffy, then beat with the remaining powdered sugar until stiff. Mix flour with baking powder and fold into the yolk mixture. Finally, carefully fold in the beaten egg white. Put this mixture into a cake pan with a diameter of 20 cm (!) and bake at 170 degrees (preheated) for about 30 minutes.

For the custard, mix the vanilla custard powder well with some of the orange juice. Boil the remaining orange juice with the sugar and stir in the mixed powder. Cook the pudding, stirring, for at least one minute. Place a cake ring around the cold base. Spread the still warm PUDDINGCREME on the base. Chill for a while.

For the top cream, whip whipped cream with sugar until stiff. Whisk Qimiq in another container until smooth and fold in the whipped cream with a whisk. Pour 3/4 of this top cream on top of the custard and smooth it out. Place in the refrigerator for about 2 hours.

For decoration, decorate the orange and cream cake with the remaining top cream, sprinkle the center with grated chocolate.

Preparation Tip:

The orange and cream cake is a real eye-catcher and tastes wonderful with afternoon coffee.

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