Orange cream cake

Ingredients for 1 servings:

• 125 g dark chocolate coating
• 75 g butter
• 2 eggs
• 40 g sugar
• 1 tsp vanilla sugar
• 125 g almonds, ground
• 1 tbsp baking cocoa
• 1 tsp baking powder
• 1 tbsp espresso
• 1 tbsp lemon juice
• 600 ml orange juice
• 100 g sugar
• 2 packets of vanilla pudding powder
• 1 tsp orange paste
• 8 sheets of gelatin
• 500 ml cream
• Orange(s) for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

summery delicious, from a springform pan

For the base: Preheat the oven to 160°C (top/bottom heat) or 140°C (fan oven). Grease a springform pan with butter and sprinkle some ground almonds into the pan. Melt the dark chocolate and butter in a double boiler. Beat the eggs with sugar and vanilla sugar for about 5 minutes. Add the chocolate mixture to the eggs and mix well. Mix the ground almonds with the baking powder and cocoa powder and pour in the espresso. Pour the mixture into the batter and mix well. Pour the batter into the pan and bake for about 30-40 minutes. For the cream: Bring the orange juice, sugar, and orange paste to a boil. Mix the custard powder with 7 tablespoons of the liquid until smooth. Stir the mixture into the boiling orange juice until smooth. Simmer the custard for 2 minutes over low heat. Soak the gelatin in cold water. Whip the cream. Add both to the lukewarm orange mixture. Place a cake ring around the base and spread the cream on top. Let the cake cool in the refrigerator, then arrange fine orange strips on top.