Christmas sin

Ingredients for 1 servings:

• 1 Viennese floor
• 200 ml cream
• 200 g sour cream
• 150 g cream cheese
• 100 g white chocolate
• 75 g sugar
• 3 tbsp orange marmalade
• 2 tbsp orange zest
• 1 tsp cinnamon powder

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Orange-cinnamon cream cake, for a 15 cm springform pan

I used a 15cm springform pan and used the pan to cut the Viennese base to the correct size. After cutting the bases to size, spread a very thin layer of orange marmalade on all three layers and set them aside to set. Melt the chocolate in the microwave on the lowest setting. Place the first layer in the springform pan, press it down into the bottom with a spoon and spread a very thin layer of chocolate on top. Place in the fridge to cool. In the meantime, whip the cream until stiff (a little stiffer than normal, somewhere between heavy cream and butter) and stir in 25g of sugar. Place the cream in the fridge as well, and then mix the sour cream, cream cheese, 50g sugar, 1 teaspoon of zest and 1 teaspoon of cinnamon in a bowl until creamy. This mixture also makes a great dessert. Place this bowl in the fridge for about 30 minutes. Then take everything out of the fridge and layer it. First, spread a layer of cream about 0.5 cm thick on the first layer and spread it evenly. Then spread the cream cheese mixture over it in the same thickness. Place the second layer on top and gently press it down with a spoon. Add more cream and cream cheese mixture, then the third layer, and finally another layer of cream and cream cheese mixture. For a more attractive look, you can also top with cinnamon powder and zest.