Mousse au Chocolat – orange cake

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, hot
• 200 g sugar
• 1 packet of vanilla sugar
• 1 orange(s), grated peel, untreated
• 150 g flour
• 1 packet of baking powder
• 2 packs of pudding powder, vanilla flavor or 75g cornstarch
• 2 tbsp cocoa powder
• 7 oranges
• 1 pack of cream powder (cake cream mousse au chocolat)
• 400 ml whipped cream, chilled
• 1 orange(s), grated peel, untreated

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the sponge cake, beat the eggs and hot water with a hand mixer on high speed for one minute until frothy. Mix the sugar, vanilla sugar, and grated orange zest, then slowly add while stirring and beat the mixture for another three to four minutes until it is thick and foamy and has doubled in volume. Mix the flour, baking powder, custard powder or cornstarch, and cocoa powder well, sift it onto the egg foam mixture, and carefully fold it in. Pour the batter into a 26cm springform pan that has been greased and lined with baking paper. Bake in a preheated oven at 170°C for about 40 minutes. A skewer test is recommended! Carefully loosen the sides of the springform pan, remove them, and turn the sponge cake out onto a wire rack lined with baking paper. Remove the base of the springform pan, moisten the baking paper slightly, and carefully peel it off. Allow the cake to cool completely and then cut it in half horizontally twice. For the filling, peel four oranges, remove the white pith, and scoop out the fruit segments. Squeeze the remaining oranges and measure out 200 ml of juice. Whip the cake cream according to the package instructions, but with 400 ml of whipping cream, 200 ml of orange juice, and the grated orange zest. Place the bottom cake layer on a cake plate, spread one-third of the cream on it, place the middle layer on top, and top with the orange segments. Spread half of the remaining cream on top, place the top layer on top, and press down lightly. Spread the remaining cream over the surface and sides of the cake and decorate the cake as desired. Refrigerate the cake for at least three hours, preferably overnight. Tip: Mandarins can also be used as an alternative.