Baking: Fresh, Fruity Orange Cake

• * The peel of the oranges is dried. ** This number of gelatine sheets is necessary for the amount of fruit mass in order to achieve a certain firmness.

The floor

• Grate the rusks and mix with the butter, sugar, the almonds and eggs, the baking powder and a pinch of salt to form a heavy batter.
• Grease and crumble a 26-inch springform pan, pour in the batter and distribute it evenly. Bake the base in the preheated oven for about 30 minutes at 160 ° C.
• When it is completely cool, put a cake ring around the base.

The fruit mass

• Squeeze three of the oranges and cut out the fillets from one orange. Catch the juice at the same time. Cut the orange fillets into small pieces.
• Let the gelatine soak in a little cold water.
• Mix orange juice with buttermilk, sour cream and sugar, orange zest and the orange pieces.
• Squeeze out the swollen gelatine and liquefy while warming gently. Add three tablespoons of the orange mixture, stir and then pour over the rest of the filling and mix well. Let it set in the fridge for about 1 hour

The finish

• Stir the slightly thickened fruit mixture again and then distribute it on the bottom. Leave to set in the refrigerator overnight.
• Loosen the edge of the cake with a sharp knife and cut the edge of the filling diagonally. Spread the cut mass in the middle of the cake. It should get a little dome.

The ornament

• Crush the couverture and slowly melt it together with the cream and the orange zest in a water bath (not above 38 ° C). Using a syringe (a plastic bag with a cut-off corner, a disposable piping bag or similar is also possible) spread the chocolate mass on the cake. Let it set in the refrigerator for half an hour.
• Note 12: I copied the decoration from the little video that always appears in the recipes.