Tequila Sunrise Cake

Ingredients for 1 servings:

• 1 cake base, high sponge cake base, divided into 2 halves and baked the day before
• 5 tbsp jam, (orange jam)
• 4 tbsp grenadine
• 5 sheets of white gelatin
• 1 large orange(s)
• 150 ml freshly squeezed orange juice
• n. B. sugar
• e.g. vanilla sugar
• 50 ml tequila
• 3 tbsp lemon juice
• 200 ml sweet cream
• n. B. Mint and orange slices for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

very fruity due to the orange pieces in the filling

Mix the jam with the grenadine and heat. Spread two tablespoons of the jam mixture onto each layer; it’s okay if some runs down the sides. Stack the layers on top of each other. Whisk the orange juice and sugar until frothy. Stir in the tequila and lemon juice. Soften the gelatin, then squeeze it out, dissolve it, and stir it into the juice. Chill. Peel the orange, remove the segments, and cut into pieces. Whip the cream with a little vanilla sugar until stiff. As soon as the orange cream begins to set, fold in the cream and then the orange segments. Let the cream chill in the refrigerator for 5 minutes, then spread it onto the cake base. Chill the cake for about 1 hour. Before serving, drizzle with the remaining jam mixture and decorate with orange segments and mint. Tip: Never use ready-made orange juice, as it has a very unpleasant taste in cakes.