Mascarpone tart with spiced oranges

Ingredients for 10 servings:

• 4 m.-sized eggs, separated
• 65 g flour
• 130 g sugar
• 65 g cornstarch
• 20 g cocoa powder
• 1 tsp, leveled baking powder
• 250 g mascarpone
• 150 g yogurt, natural, 3.5% fat
• 30 g powdered sugar
• 5 tbsp orange liqueur, e.g. Grand Marnier
• 1 vanilla pod(s)
• 3 sheets of gelatin
• 3 oranges
• 100 ml orange juice
• 5 g cornstarch
• 40 g sugar (more if desired)
• 1 stalk(s) cinnamon
• 1 vanilla pod(s) (scraped)
• 1 star anise
• 1 ½ g clove(s), (whole!)
• 100 g marzipan paste
• 50 ml milk
• 60 g flour
• 60 g powdered sugar
• 20 g cocoa powder
• 50 g dark chocolate coating
• 100 g almonds, sliced
• 200 g whipped cream
• some physalis

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

winter dessert with orange liqueur

Preparation: Zest the washed oranges and set aside for decoration. Segment the oranges, squeeze the remaining juice from the segments, and refrigerate the segments and juice. Preheat oven to 175°C. Sponge cake: Separate the eggs. Beat the egg whites; just before they are stiff, slowly add the sugar. Stir in the egg yolks. Mix the flour, cornstarch, cocoa, and baking powder, sift them over the egg mixture, and carefully fold in with a spatula. Place half a teaspoon of batter into four corners of a baking sheet. Line the baking sheet with parchment paper (the blobs of batter will prevent the cake from flying during baking if you use a fan-assisted oven). Spread the sponge cake batter evenly onto the prepared baking sheet and bake for about 15 minutes. Immediately afterward, spread the almonds flat on a baking sheet and bake in the oven at 175°C until golden brown. Wafer dough: Crumble the raw marzipan, mix with a little milk, flour, and powdered sugar, and continue stirring. Add enough milk (you may not need the full amount specified above) until a thick dough forms. Pass the dough through a sieve. Using a stencil, spread it onto a baking sheet lined with baking paper and bake in a preheated oven until golden brown. Melt the chocolate coating in a double boiler and decorate the wafers with it. Mascarpone cream: Soak the gelatine in cold water, then dissolve it over a hot double boiler. Mix all ingredients except the gelatine (use only the seeds from the vanilla pod; save the pod itself for the sauce). Combine the mixture with the gelatine, balancing the heat, cover, and refrigerate. Whip the cream with a little sugar until stiff peaks form. Spiced oranges: Combine orange juice (including that from the filleted oranges), spices, and sugar in a saucepan, simmer for a while, season to taste, and remove the spices with a slotted spoon or strain everything through a sieve. Thicken the sauce with starch, add the orange segments, and refrigerate. Now you have two options: either cut the sponge cake in half, layer the sponge cake and cream alternately (B, C, B, C), and cut out the tarts, or simply cut out square tarts (there’s hardly any waste), which is the easier option. Or, first cut out circles from the sponge cake (approx. 5-7 cm in diameter) and then layer them with the cream. Spread the outside lightly with cream and decorate with almond flakes. Dust the top of the tart with a little cocoa powder and garnish with some zest. Place the tart on a plate, arrange some orange segments in front of it, and spread some of the sauce over the segments. Finish with a wisp of celery and physalis.