Fondant cake with orange cream

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, hot
• 200 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 1 pinch of salt
• 50 g cocoa powder, unsweetened
• 2 sheets of gelatin
• 20 g cornstarch
• 40 g sugar
• 200 ml orange juice
• 90 g sour cream
• 100 ml whipped cream
• ½ lemon(s), untreated, zest
• ½ orange(s), untreated, zest
• Apricot jam
• 300 g cream
• 600 g chocolate
• 750 g fondant, light green
• 250 g fondant, dark green

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 2 hours 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 30 minutes

For the sponge cake, beat the eggs with the sugar, vanilla sugar, salt and water until thick and creamy. Do not tap the whisk on the side of the bowl, as the air will be beaten out again! Preheat the oven to 175°C (top/bottom heat). Sift the dry ingredients into the egg mixture and carefully fold in. Pour the batter into a 26 cm springform pan and bake for 35 minutes. Then remove from the pan, cover and leave to cool. For the ganache, bring the cream to the boil, break the chocolate into pieces. Pour the cream over the chocolate, let stand for 5 minutes and then stir until the chocolate has melted. Allow to cool to room temperature. Soak the gelatine in cold water for 10 minutes. Squeeze the oranges, add 4 tablespoons of the juice to the cornstarch and stir. Put the remaining juice in a saucepan and bring to the boil with the sugar. Then stir in the cornstarch and bring to the boil again, stirring constantly. Remove from the heat and add the fruit zest. Stir the squeezed gelatine into the hot mixture until dissolved. Allow to cool. Whip the cream until stiff and chill. Stir the sour cream into the cooled fruit mixture. Finally, fold in the cream. Cut the sponge cake into three layers. Spread the first layer with jam, leaving the edge free. Place the second layer on top and enclose the cake in a cake ring. Spread the orange cream on the second layer and place the lid on top. Chill the cake for 1 hour. Cover the cake with a little ganache, chill for 20 minutes, and then smooth over the top with the remaining ganache. Chill the cake for another 1 hour. Cover the cake with light green fondant, trimming off any excess. Roll out the dark green fondant, cut out letters or numbers, and attach them to the cake with a little water.