Festive orange cake

Ingredients for 1 servings:

• 6 egg yolks
• 150 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 6 egg whites
• ½ tsp baking powder
• 160 g flour
• Margarine, for greasing
• 250 ml orange juice, freshly squeezed
• 2 tsp lemon juice
• 3 egg yolks
• 120 g sugar
• 1 tbsp cornstarch
• 750 ml cream
• 1 packet of vanilla sugar
• 3 oranges
• 2 tbsp sugar
• 1 pack of cake glaze (clear)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the sponge cake, beat the egg yolks with sugar, salt, and vanilla sugar until frothy. Beat the egg whites until stiff. Slide them onto the egg yolk mixture. Spread the flour mixed with the baking powder on top and carefully fold it in. Grease a springform pan. Pour the batter into the pan. Place in the preheated oven at 180°C for 30 minutes. Remove the springform pan from the oven. Loosen the edge of the cake with a knife. Turn the cake out onto a wire rack. Remove the springform pan base and let the cake base cool. Cut it in half crosswise. For the orange cream, mix the orange juice with lemon juice, egg yolks, sugar, and cornstarch in a saucepan, stirring constantly. Bring to a boil. Remove from the heat and let cool, stirring occasionally. Beat the cream with the vanilla sugar until stiff. Stir in the cold orange cream. Spread some of it onto one cake layer. Place the second cake layer on top. Spread the edge with orange cream. Fill the remaining cream into a piping bag and store in the refrigerator. Peel the oranges, slice them, and sprinkle them with sugar. Place them on the cake surface. Cover with the glaze prepared according to the instructions. Garnish with the remaining orange cream. Cut into 12 pieces.