John Myers
Ingredients for 1 servings:
- 200 g margarine
- 280 g sugar
- 4 large eggs
- 250 g flour
- 2 tsp baking powder
- 2 tbsp cocoa powder
- 8 tbsp orange liqueur
- 400 ml cream
- 1 pack of orange(s) – peel, grated (e.g. Finesse Orange)
- 3 packets of vanilla sugar
- 400 g sour cream
- 100 g powdered sugar
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
This cake will be especially good if it is left to rest for three days.
Preheat oven to 175°C (top/bottom heat: 155°C). Beat margarine, 180g sugar, and eggs until fluffy. Mix flour and baking powder, then gradually add. Pour 1/3 of the batter into a 26cm springform pan lined with baking paper and bake for approximately 15-20 minutes. Stir the cocoa powder into the remaining batter. Bake two more layers and allow all layers to cool. Drizzle the layers with 4 tablespoons of liqueur. Place a cake ring around a dark layer. Beat cream, 100g sugar, orange zest, and vanilla sugar until stiff. Fold in the sour cream. Spread half of the filling on the bottom layer, place the light layer on top, and then spread the remaining cream on top. Place the second dark layer on top. Mix the powdered sugar with the remaining 4 tablespoons of liqueur and spread on the cake. Let stand in the refrigerator for 3 days. If desired, dust with cocoa powder and decorate with chocolates.
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