Orange chocolate cake

Ingredients for 1 servings:

• 6 eggs
• 1 pinch of salt
• 180 g sugar
• 1 packet of vanilla sugar
• 120 g flour
• 80 g cornstarch
• ½ tsp baking powder
• 2 tsp cocoa powder
• 1 packet of vanilla pudding powder
• 450 ml orange juice
• 1 tbsp sugar
• 200 ml cream
• 5 oranges
• 2 tbsp powdered sugar
• 1 pack of cake glaze, clear
• 50 g almond(s), sliced
• 200 ml cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Preheat oven to 175°C (top/bottom heat). Line the springform pan with baking paper. Separate the eggs. Beat the egg whites with salt until stiff. Beat the egg yolks with the sugar and vanilla sugar until thick and foamy. Mix the flour, cornstarch, baking powder, and cocoa. Sift onto the egg yolk mixture and stir in. Fold in the egg whites. Pour the mixture into the pan and bake at 175°C for about 30 minutes. Let it cool. Mix the custard powder with 50 ml of orange juice. Heat the remaining juice with the sugar, stir in the custard powder, bring to the boil, and let it cool. Whip the cream until stiff, then fold in the cooled custard a spoonful at a time. Cut the sponge cake in half crosswise. Place the cream (except for 4 tablespoons) on top, then cover with the remaining sponge cake. Spread the remaining cream on top. Fillet the oranges and cut them crosswise into thin slices. Bring the icing sugar to the boil with 150 ml of water, let it reduce slightly. Pour the syrup over the orange slices, cover, and let it cool. Top the cake with the cooled orange slices. Prepare the glaze according to the package instructions and drizzle it over the oranges. Toast the almond flakes without oil and let cool. Whip the cream until stiff, spread it around the edge of the cake, and sprinkle with almonds.