Orange – ginger – cream – cake

Ingredients for 1 servings:

• 5 eggs, separated
• 35 g cornstarch
• 1 pinch of salt
• 65 g flour
• 100 g butter
• ¼ tsp lemon(s) – zest, grated
• ½ packet of vanilla sugar or 1 tsp vanilla extract
• 100 g sugar
• 100 g chocolate (milk chocolate)
• 250 g cream cheese, room temperature
• 150 g butter, room temperature
• 400 ml cream
• 150 g sugar
• 1 tsp orange peel, grated
• 1 tsp ginger, finely grated
• 1 orange(s)
• 100 g powdered sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 20 minutes

Beat the egg yolks, 100g sugar, vanilla sugar, and lemon zest until white and fluffy. In a second bowl, cream 100g butter until fluffy. Sift the flour, mix it with the cornstarch, and stir it into the butter. Mix in the egg yolk cream. Beat the egg whites with salt until stiff peaks form and fold into the batter. Pour a ladleful of batter into a 26cm springform pan and bake in a preheated oven at 175°C for about 4 minutes until golden brown. Then add another ladleful to the baked batter and bake for another 4 minutes. Repeat this process until all the batter is used up. There should be about 6-8 layers. After the last ladleful of batter has been added to the pan, bake the cake for 10 minutes. Remove the cake and let it cool. Meanwhile, melt the chocolate, pour it over the cooled cake, and spread it evenly so that the entire cake is covered in a layer of chocolate. Then chill the cake until the chocolate sets. Meanwhile, cream the 150g butter in a bowl until fluffy, then add the cream cheese and mix until you have a lump-free, homogeneous mixture. Add the grated orange zest, 150g sugar and the ginger and mix. Whip 400ml of cream until stiff peaks and fold it into the mixture. Spread this mixture evenly over the cake, ensuring that no part of the chocolate or cake batter is visible. Cut half of the orange into thin slices, then halve the other half lengthwise and cut into thin slices. Place these slices on a baking tray lined with baking paper and sprinkle with icing sugar. Leave to dry in the oven at 75°C for approx. 45 minutes. Then remove the tray, turn the orange slices over and sprinkle with icing sugar again. Return to the oven at 75°C for approx. 45 minutes. Repeat this process until the orange slices are dry and crispy, as drying times vary depending on the thickness of the slices.