White chocolate cake with orange cream

Ingredients for 1 servings:

• 150 g white chocolate
• 3 eggs, separated
• 2 tbsp Cointreau
• 2 tbsp powdered sugar
• 10 g cornstarch
• 2 orange(s), washed
• ½ tsp cinnamon
• ½ tsp cardamom, ground
• 200 ml cream
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dutch recipe

For a 20 cm springform pan, grease the bottom well, but not the sides. Preheat the oven to 175°C. Beat the egg whites with 1 tablespoon of powdered sugar until stiff peaks form. Break the chocolate into pieces and warm it in a bowl over a double boiler, then let it cool slowly. Mix the egg yolks, 1 tablespoon of powdered sugar, and the Cointreau with the cooled chocolate. Slowly add the cornstarch and mix, then fold in the beaten egg whites. Pour the mixture into the springform pan and bake for about 20 minutes, until golden brown on top. Then remove from the pan and let it cool slightly. Meanwhile, grate the zest of one orange. Juice both oranges and slowly reduce the juice with the grated zest, cinnamon, and cardamom until about 3 tablespoons remain. Whip the cream with the powdered sugar until stiff peaks form. Cut the cake into 4 slices; the insides may still be slightly runny. Serve the cake slices with the cream and the reduced juice.