Orange sour cream cake

Ingredients for 1 servings:

• 125 g flour
• 75 g flour
• 2 tsp, heaped baking powder
• 6 tbsp sugar
• 125 g sugar
• some sugar
• 1 packet of vanilla sugar
• 5 eggs
• 80 g butter
• 1 tsp lemon juice
• 50 g cornstarch
• 350 g apricot jam
• 8 sheets of white gelatin
• 150 g sour cream
• 125 g powdered sugar
• 375 ml orange juice
• 700 g whipped cream
• 1 pack of cake glaze, light
• 3 tbsp brittle (hazelnut brittle)
• possibly orange(s) (organic) – fruit slices for decoration
• 4 tbsp water, warm
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Knead 125g flour, 1 tsp baking powder, 4 tbsp sugar, vanilla sugar, 1 egg, 80g butter (cut into pieces), and lemon juice into a smooth shortcrust pastry. Chill for about 30 minutes. Separate 4 eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks, 4 tbsp warm water, and 125g sugar until frothy. Pour the beaten egg whites on top. Sift in 75g flour, cornstarch, and 1 tsp baking powder, then fold everything in. Spread the dough onto a baking tray lined with baking paper. Bake in a preheated oven (electric oven: 175°C, fan: 150°C, gas mark 2) for about 10-15 minutes. Turn the sponge cake out onto a tea towel sprinkled with sugar and peel off the baking paper. Spread with jam and roll up from the long side. Allow to cool. Now press the shortcrust pastry into a greased springform pan (26 cm ø). Bake in a hot oven at the same temperature for about 15 minutes. Then let it cool. Soften the gelatine according to the package instructions. Lightly whip the sour cream with powdered sugar. Stir in 125 ml orange juice. Squeeze out the gelatine and dissolve over low heat. Stir in 4 tablespoons of the cream, then stir into the rest of the cream. Chill for about 10 minutes, until the cream begins to set. Close a cake ring around the shortcrust pastry. Whip 500 g of cream until stiff and fold into the cream. Spread it on the shortcrust pastry. Now cut the Swiss roll into 12 slices. Place them tightly together on the cake and chill for about 2 hours. Mix the cake glaze powder and 2 tablespoons of sugar. Mix with 250 ml orange juice in a saucepan, bring to a boil, and spread evenly over the cake. Chill for about 30 minutes. Whip 200g of cream until stiff. Spread two-thirds of it around the edge of the cake, then pipe the rest onto the cake in tufts. Decorate with praline and orange slices.