Orange Cheese Cream Cake

Orange jelly:

1. It is required as an insert for the curd mixture and for the surface of the finished cake. Since it is to be cut up for this, it must be firmly set and it should be made first. You need a large, flat bowl (approx. 30 x 20) or 2 small (15 x 10). Then the jelly has a thickness of 5 – 7 mm afterwards.
2. To do this, heat the orange juice and powdered sugar slightly (do not boil!), Remove from the stove and stir in the instant gelatine with a whisk. This until it has completely dissolved. Pour the liquid into the bowl / bowl and let it solidify in the refrigerator if necessary. At room temperature it takes a little longer, but is also possible.

Ground:

1. Lightly grease a 22 cake tin on the bottom and line with baking paper. Cut out a second paper in the size of a baking tin and keep it ready.
2. Finely crumble the spoon biscuits. Melt butter over low heat. Mix the two together well. First put half of the butter crumbs in the mold and press firmly and smoothly with the back of a spoon. Put the 2nd paper on top and distribute the remaining butter crumbs on top and press them flat. So you have 2 identical floors at once. (Incidentally, you can continue the number, so you save time and space). Then put the mold in the refrigerator for at least 1 hour. With a larger number, it may be 30 minutes longer.
3. When the two bases have become firm, loosen the cake ring and remove the bases. In the middle of the 2nd paper, lightly run along the paper with a sharp knife to separate the bottoms from each other. Then grease the inner edge of the cake a little (paper sticks better) and stick a slightly higher strip of paper around it. Place the lower base with the paper facing up on a cake plate and peel off the paper. Place the edge of the cake lined with the paper around the biscuit base and close it. Smooth out the paper at the closure, it can easily slip when it is closed.

Cheese mass:

1. Mix the quark, powdered sugar, orange zest and orange blossom water in a very large bowl with a hand whisk. Lightly heat the orange juice in a saucepan (do not boil!) And – also with the hand whisk – stir in the instant gelatine until it has dissolved. Then stir the liquid into the quark mass in a long stream. Then whip the cream very stiff and fold in several portions.
2. For the insert, cut or divide half of the orange jelly into coarse pieces and fold them into the curd mixture. First fill only half of the quark mass into the mold and put the 2nd base on it – deliberately crumbled slightly. Then put the rest of the quark mixture on top and smooth it out a little. Then put the mold back in the refrigerator for at least 4 hours, ideally overnight.

Topping and decoration:

1. For the topping, mix the cream cheese, sour cream, powdered sugar and whipped cream well and fill into a piping bag with an approx. 6 mm perforated nozzle. Chop up the rest of the orange jelly so that it looks like “little glitter stones”. Open the edge of the cake on the cake plate and pull it upwards. Detach the paper from the cake and use the piping bag to put thick dots on the top edge. Spread the chopped jelly in the middle and decorate the dots with any decoration. It could of course also be fresh orange fillets, but unfortunately I ran out of oranges … ;-))) After decorating, cool the cake for another hour.
2. This cake is not very sweet due to the sugar added to the juice – distributed over the entire mass – but therefore very fruity and refreshing.
3. As a guide for the amount of freshly squeezed juice used here: 12 medium-sized oranges made 1 L (filtered) juice for me.