Grandma Auguste's orange buttercream cake

Ingredients for 1 servings:

• 100 g wheat flour
• 100 g cornstarch
• 200 g cane sugar
• 4 eggs
• 4 tbsp water, warm
• ½ pack of baking powder
• 1 orange(s), untreated, juice and some grated peel
• 500 ml milk
• 1 pack of pudding powder, vanilla
• 150 g cane sugar
• 175 g butter
• 50 g fat, (Palmin)
• 1 tbsp orange blossom water
• 1 tbsp orange liqueur
• 2 tbsp jam (orange or jelly)
• 30 g almond(s), grated
• 25 g pistachios, chopped
• 1 tbsp dried lavender flowers
• Butter, for pan

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with lavender flowers

Mix the flour, cornstarch, and baking powder well. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Using a hand mixer, beat the egg yolks with the sugar, 4 tablespoons of warm water, and 1 teaspoon of grated orange zest until very, very foamy. First, whisk the egg whites, then carefully fold the flour mixture into the mixture by hand to retain the air. Line a 26cm springform pan with baking paper; do not grease the sides, and pour in the sponge mixture. Bake in a preheated oven at 180°C (top/bottom heat) for 25-35 minutes. The pastry is ready when it pulls away from the sides and, when gently pressed, the dent rises again. Once cooled, cut the base into 3 equal slices crosswise. Cook a pudding according to the instructions using 1/2 liter of milk, 75g sugar, and the vanilla pudding powder, then let it cool. Stir occasionally until cool to prevent a skin from forming. The buttercream is ready to be made when the pudding and butter have reached the same temperature. First, melt the Palmin over low heat (ideally over a bain-marie), cool it down again while stirring, and then cream the butter into it until fluffy. Then stir in the pudding cream a spoonful at a time until you have a smooth cream. (If the buttercream curdles, beat the entire mixture vigorously over a warm bain-marie and stir in another egg yolk.) Finally, add 1 tablespoon of orange blossom water to the buttercream. Set aside some buttercream for decoration. Mix the orange juice with 1 tablespoon of orange liqueur (you can also omit it) and lightly soak the cake layers with it. Spread the orange marmalade over the bottom layer. Now spread buttercream on top, place the next layer on top and also cover with buttercream. Finally, place the last layer on top and cover the top and sides with buttercream. In a pan, toast the ground almonds with the remaining 75g of sugar and a little butter until browned, then let cool. Sprinkle the cake all over with the almonds, pistachios, and dried lavender blossoms. Spoon the remaining buttercream into a piping bag and decorate with it. Refrigerate the cake for a few hours before serving.