John Myers
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Christmas Magic Á l´Orange Chocolate Cake with Cardamom
The perfect christmas magic á l´orange chocolate cake with cardamom recipe with a picture and simple step-by-step instructions.
Chocolate biscuit
- 6 Pc. Eggs
- 40 g Baking cocoa
- 250 g Powdered sugar
- 1 packet Vanilla sugar
- 125 ml Rapeseed oil
- 250 ml Milk
- 150 g Dark chocolate
- 0,5 tsp Cardamom
Orange Mousse
- 4 packet Instant gelatin
- 5 Pc. Egg yolk
- 100 ml Orange juice
- 100 g Powdered sugar
- 80 ml Orange liqueur
- 2 Pc. Protein
- 400 ml Whipped cream
Orange jelly
- 250 ml Freshly squeezed orange juice
- 1 shot Orange liqueur
- 150 g Preserving sugar
Nut shortcrust pastry
- 125 g Flour
- 20 g Ground hazelnuts
- 75 g Butter
- 40 g Sugar
- 0,5 tsp Ginger bread spice
Chocolate buttercream
- 250 g Soft butter
- 40 g Baking cocoa
- 125 g Powdered sugar
- 2 Pc. Egg yolk
- 1 Knife point Cardamom
- 3 drops Taste of rum
More filling
- 200 g Marzipan raw mass
Decoration
- 100 g Dark chocolate
- Gold leaf
Chocolate biscuit
- Mix the eggs with the powdered sugar and vanilla sugar until very frothy. Mix the oil with milk and melted chocolate, also mix the flour and baking powder. Now alternately add the flour and oil mixture to the egg mixture and stir in. Pour the batter into a baking pan lined with parchment paper. Make an insulating sleeve from aluminum foil and wet kitchen paper and place it around the baking pan. Bake at 165 ° lower and upper heat for about 40 minutes.
Orange Mousse
- Beat egg yolks with orange juice and powdered sugar in a bowl over a hot water bath until frothy. Stir in gelatin powder vigorously and add the orange liqueur. The bowl is then removed from the pot and the cream is beaten cold. Beat the egg whites until stiff and whip the cream until stiff. Gently fold the egg whites and cream into the cream.
Orange jelly
- Bring the orange juice and liqueur to the boil, add the preserving sugar and cook for another 3 minutes. Pour the jelly into a deep plate and chill.
Nut shortcrust pastry
- Knead the ingredients into a dough, crumble it evenly into a greased round 26-shaped brook shape and press firmly. Bake at 200 ° for about 10 minutes.
Chocolate buttercream
- Mix all ingredients together until a homogeneous mass is formed.
Decoration
- Melt the chocolate over a double boiler or in the microwave. Fill into a piping bag with a perforated nozzle. Place baking paper on an aluminum cake plate and sprinkle stars on top with the chocolate. Then let it harden in the refrigerator. Decorate with gold leaf and a brush.
Serving
- Place the shortcrust pastry on the cakeboard, place an adjustable cake ring around it. Place a thin base of marzipan on top of the shortcrust pastry and pour half of the jelly on top. Divide the chocolate biscuit into three bases, place one base on the jelly layer, spread half of the orange mousse on top, then place the next base on top. Spread the orange jelly on top and put a thin marzipan base on top. Spread the rest of the orange mousse on top and put the last crust on top. Chill the cake for at least 30 minutes. Brush the cake with the chocolate buttercream using a palette and spatula (preferably on a rotating cake plate). Place dots of buttercream on top and decorate with the chocolate stars and sprinkle some gold powder over the cake.
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