Orange cream cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 1 ½ liters of orange juice
• 3 packs of pudding powder (vanilla)
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 1 pt. biscuit(s), (butter biscuits)
• Cake icing (chocolate glaze) and sugar sprinkles

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks with the sugar, then combine the flour, cornstarch, and baking powder and stir in. Fold in the beaten egg whites. Spread the batter on a greased and floured baking sheet with high edges and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 20 minutes, then let it cool. Mix 250 ml of the orange juice with the vanilla pudding powder and sugar according to the package instructions, then bring the rest to a boil. Stir in the mixed pudding powder and bring everything to a boil until creamy. Remove the pan from the heat and stir the pudding frequently to prevent a skin from forming while cooling. Once the sponge cake has cooled, spread the orange cream on top and let it cool. Whip the cream with the cream stabilizer and vanilla sugar until stiff and spread over the cooled orange cream. Place the butter cookies close together on top and spread some of the melted chocolate glaze over the cookies. If you like, you can also sprinkle with colored sugar sprinkles. The recipe is enough for about 25 cookies, i.e. 25 small pieces of cake.