Easter Orange Cake

Ingredients for 1 servings:

• 420 g flour
• 200 g sugar
• 2 packets of vanilla sugar
• 1 packet of baking powder
• ½ tsp salt
• 250 g butter, room temperature
• 3 eggs, room temperature
• 300 g sour cream
• 30 g sugar sprinkles, colored
• 1 orange(s), organic, untreated, juice and grated peel
• 200 g butter, room temperature
• 250 g powdered sugar
• 1 pinch of salt
• ½ lemon(s), juice
• 1 packet of vanilla sugar
• 1 orange(s), organic, untreated, grated peel
• edible Easter grass
• small chocolate eggs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

We start with the batter: First, cream the butter, sugar, orange zest, and vanilla sugar until creamy. The mixture should become lighter and fluffier. Then add the eggs and mix well. It is very important that they are fully incorporated into the butter mixture. Once this is achieved, mix the flour with the salt and baking powder. The next step is to add the sour cream, orange juice, and the flour mixture. Once everything has come together to form a smooth batter, the batter can be divided into two springform pans lined with baking paper, each 20 cm in diameter, and baked at 170°C (top/bottom heat) for 35-40 minutes. If, after baking, no batter sticks to the skewer test, the cake is ready and needs to cool completely. Once it is ready, move on to the orange cream. To do this, cream the room-temperature butter with the vanilla sugar, orange zest, and salt until the butter is nice and creamy and slightly lighter in color. When it’s ready, add the powdered sugar. Once the sugar is fully incorporated, add the lemon juice, and beat the frosting on high for another 3 minutes. Then the cakes can be cut, covered with the frosting, assembled, and decorated.