Orange cake

Ingredients for 12 servings:

• 3 eggs
• 3 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 80 g cornstarch
• 1 tsp, leveled baking powder
• ¾ liter orange juice, freshly squeezed
• 1 orange(s), zest
• 2 packs of pudding powder, vanilla
• 100 g sugar
• 4 tbsp Grand Marnier
• 400 ml cream
• 100 g candied orange peel or candied orange or candied kumquat
• 6 oranges
• 250 g sugar
• ⅛ liter of water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Brings sunshine into winter

Sponge cake: Separate the eggs. Beat the egg whites until stiff, then fold in half the sugar. Beat the egg yolks with hot water, the remaining sugar, and the vanilla sugar until frothy. Add the egg whites, mix the flour, cornstarch, and baking powder, and sift them on top. Grease and flour the bottom of a springform pan, then pour in the batter. Bake at 175°C (preheated) on the bottom rack for about 35–40 minutes. Once cooled, cut into three slices crosswise. Filling: Bring the orange juice and zest to a boil. Mix the custard powder with the sugar and 200 ml of the previously reserved juice and bring to a boil. Add the Grand Marnier, sift it through, and let it cool. When cold, fold in the stiffly whipped cream. Remove about 1/3 of the mixture and mix with the candied orange peel. Garnish: Peel the oranges with a knife like an apple (the white pith must be removed). Cut into slices. Boil the sugar and water until a heavy syrup forms. Let the orange slices soak in the mixture in batches for 3 minutes, then drain on a wire rack. Pour the mixture and candied orange peel onto the bottom layer. Place the second layer on top. Spread the next third of the filling on top, then cover the cake with cream all around and on top. Chill. Then cover with the orange slices, including the edges.