Chocolate Mousse Orange Cream Cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g cornstarch
• 100 g flour
• 1 packet of baking powder
• some orange juice for drizzling
• ½ liter orange juice without pulp
• 1 tbsp vanilla pudding powder
• 200 g dark chocolate
• 5 eggs
• 1 tbsp vanilla sugar
• 1 pinch of salt
• Ladyfingers
• 2 eggs
• 1 egg yolk
• 1 tsp, heaped butter
• 100 g sugar
• 125 ml orange juice
• Marzipan paste
• powdered sugar
• Decor as desired

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 30 minutes

for special occasions

For the base: Separate 4 eggs, beat the egg yolks, 140g sugar, and 1 packet of vanilla sugar until frothy. Beat the egg whites until stiff, then sprinkle 60g sugar into the stiff-beaten egg whites and mix in. Very carefully fold the sugar and egg whites into the egg yolk mixture (not with a food processor or hand mixer!). Mix the cornstarch, flour, and 1 packet of baking powder, sift, and very carefully fold into the egg mixture. Pour the batter into an ungreased baking pan lined with baking paper and bake for approx. 30 minutes at 160°C (fan oven) or 180°C (top and bottom heat). Cut the cooled sponge cake in half and soak both layers with a little orange juice. For the orange pudding: Cook 500ml orange juice and vanilla pudding powder according to the package instructions and let cool slightly. For the chocolate mousse: Melt the chocolate in a double boiler, let it cool to prevent the egg mixture from curdling. Separate 5 eggs, beat the egg yolks and 1 tablespoon of vanilla sugar until frothy. Stir in the melted, cooled chocolate. Beat the egg whites with salt until stiff peaks form, then very carefully fold into the chocolate-egg yolk mixture. Place a soaked layer on a cake plate. Spread half of the orange pudding on the layer. Spread the same amount of chocolate mousse on top. Layer the soaked layer, the remaining orange pudding, and the same amount of chocolate mousse on top. Soak the unsweetened side of the sponge fingers with orange juice and place them, sugar-side down, on the top layer of chocolate mousse. You can also make the cake with a marzipan topping and orange cream. To make this, combine 2 eggs, 1 egg yolk, 1 heaped teaspoon of butter, 100g sugar, and 125ml orange juice. Bring to a boil briefly, stirring constantly (or in a water bath if necessary), and let cool. Brush the mixture over the sponge fingers and the cake edges. Make a marzipan slab from raw marzipan and powdered sugar and place it on the orange cream. Decorate with marzipan roses, candied roses (thinly brush the roses with egg white and sprinkle with granulated sugar, then let them air dry), fruit, or other items.