Orange cake with ricotta cream

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 1 pinch of salt
• 75 g sugar
• 25 g almonds, ground
• 40 g flour
• 35 g cornstarch
• ½ bottle of bitter almond flavor
• 150 g orange fillet(s), approx. 2 oranges
• 100 ml orange juice
• 25 g sugar
• 20 g cornstarch
• 1 pinch of clove(s)
• 1 pinch of cardamom
• some cinnamon
• 200 g cream cheese
• 250 g ricotta
• 60 g sugar
• 1 vanilla pod(s), including the pulp
• 35 ml Amaretto
• 4 sheets of gelatin
• 200 g whipped cream
• 15 g sugar
• 1 orange(s)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

with almonds and Amaretto, for an 18 cm springform pan

Separate the eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff, gradually adding the sugar. Briefly mix in the egg yolks on the lowest speed. Sift the flour, cornstarch, almonds, and baking powder over the mixture and fold in with the flavoring. Spread into an 18cm springform pan lined with baking paper and bake at 160°C (convection oven) for approx. 25-30 minutes. Allow to cool and then divide into two parts. Fillet the oranges and chop the segments into small pieces. Bring to the boil with the orange juice, 25g of sugar, and the spices. Mix the cornstarch with a little water until smooth, add to the orange mixture, and bring to the boil again briefly, stirring occasionally. Allow to cool, stirring occasionally, and spread on two sponge cakes. Cover one of the cakes with a cake ring. Soak 4 sheets of gelatine in cold water. Mix the cream cheese with the sugar and vanilla seeds until smooth. Dissolve the gelatine with the Amaretto and stir into the cream cheese mixture. Carefully fold in the ricotta with a whisk. Chill the cream until it begins to set. Whip the cream with 15g of sugar until stiff, then fold 50g of this into the cream. Spread one-third of the cream on the covered sponge cake and cover with the second sponge cake with the orange mixture. Spread half of the remaining cream on top, place the last sponge cake on top, and cover with the remaining cream. Chill for about 4 hours. Remove the cake from the cake ring, spread cream all over, and decorate with cream puffs and orange zest and slices. For a large cake, double all the ingredients.