Orange Punch Cake

Ingredients for 16 servings:

• 30 g dark chocolate
• 200 g hazelnuts, ground
• 2 tbsp breadcrumbs
• 5 eggs
• 190 g sugar
• 6 sheets of white gelatin
• 6 oranges
• 6 tbsp orange liqueur
• ½ lemon(s), untreated, grated peel
• 1 bag of mulled wine spice
• 650 g whipped cream
• 200 g dark chocolate coating

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 45 minutes

Grate the chocolate and mix with the nuts and breadcrumbs. Separate the eggs. Beat the egg whites and 125g of sugar until stiff, then fold in the egg yolks. Fold in the nut mixture. Line the base of a 26cm springform pan with baking paper. Pour in the batter. Bake at 175°C for about 40 minutes. Let the base cool, then cut it in half. Soak the gelatine. Squeeze three oranges. Peel one orange and remove the white pith. Cut the segments out of the remaining oranges. Measure 1/4l of juice, bring to a boil with the liqueur, 50g of sugar, lemon zest, and Glühfix. Remove from the heat and let stand for 5 minutes. Remove the Glühfix bag, squeeze out the gelatine, and dissolve it in the punch while stirring. Chill. Whip 300g of cream until stiff. When the punch begins to set, fold in the cream. Spread half of the cream on the bottom layer. Arrange orange segments in the middle to form a wreath. Spread the remaining cream on top in the shape of a dome. Cover with the second layer. Refrigerate the cake for 2 hours. Whip the remaining cream until stiff, spread it all over the cake, and decorate with puff pastries. Use a vegetable peeler to peel off shavings of chocolate. Decorate the cake with the chocolate shavings and orange segments. The recipe is a bit time-consuming, but it’s worth it.