Orange chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 150 g flour or spelt flour
• 1 pack of pudding powder, vanilla
• 1 tsp baking powder
• 600 ml orange juice
• 1 ½ packs of pudding powder, vanilla or cream
• 1 tbsp, levelled sugar
• 750 ml milk
• 100 g sugar
• 2 packs of pudding powder, chocolate
• 2 packs of gelatin, or 12 sheets
• 1 packet of vanilla sugar
• 400 g whipped cream
• 250 g cream puffs, mini
• some chocolate sprinkles, grated

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 20 minutes

with mini cream puffs

Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 80g of sugar. Beat the egg yolks with 80g of sugar and 4 tbsp of warm water until frothy. Pour the egg whites onto the egg yolk mixture. Sift the flour, vanilla pudding powder, and baking powder over the egg white and egg yolk mixture and fold in loosely. Pour the sponge cake into a 28cm springform pan lined with baking paper. Bake in a preheated oven at 200°C for 25-30 minutes. Allow the sponge cake to cool on a wire rack, then cut the cooled sponge cake base in half. Place the base on a plate and place the cake ring around it. Orange filling: Bring 500ml of orange juice to a boil and make a pudding from the orange juice, pudding powder, and sugar. Spread the orange pudding on the bottom layer, arrange the mini profiteroles on the orange pudding, and allow to cool. Chocolate Filling: Boil 650 ml of milk and make a pudding from the milk, pudding powder, and sugar. Stir the softened gelatin into the still-hot pudding and chill, but do not allow it to set. Once the pudding is cold, carefully stir in the cream whipped with vanilla sugar. Spread 3/4 of the chocolate filling over the cold orange filling and place the second layer on top. Spread with the remaining chocolate filling and sprinkle with chocolate sprinkles.