John Myers
Contents
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Ingredients
- 200 g Shortbread
- 75 g Butter
- 30 g Chopped hazelnuts
- 300 ml Orange juice
- 1 tbsp Grated orange peel
- 2 packet Orange jelly gelatin powder
- 125 g Sugar
- 450 g Sour cream
- 300 g Cream
- 250 ml Orange juice
- 30 g Sugar
- 4 sheet White gelatin
- Sprigs of herbs, orange and lime slices for garnish
Instructions
- Put the shortbread biscuits in a freezer bag and crumble. Then put in a bowl. Put the butter in flakes on top and knead the whole thing.
- Grease a springform pan (26 cm diameter), fill in the biscuit mixture and smooth it out, press down firmly and let it cool in the refrigerator.
- Sprinkle the crumbly base with chopped hazelnuts. Bring the 300 ml orange juice with the 1 tablespoon orange peel to a boil in a saucepan. Remove from the fire, stir in the orange jelly (also lemon) and 125g sugar and let dissolve while stirring constantly.
- Mix the 450g sour cream with the orange jelly and put in the fridge for 10-20 minutes.
- Beat the 300ml cream until stiff and carefully fold it into the cream. Spread the orange cream evenly on the crumbly base, smooth it out and let it set completely in the refrigerator.
- For the jelly mirror, put the 250ml orange juice and 30g sugar in a saucepan and heat. Dissolve the well-soaked, squeezed gelatin in it.
- Let the orange jelly cool down and spread it on the orange cream shortly before it hardens, smooth it out and let it cool completely in the refrigerator.
- Take the orange and sour cream cake out of the mold and place on a cake sheet. Garnish the cake with sprigs of herbs, orange and lime slices and store in a cool place until eaten
Nutrition
Serving: 100gCalories: 259kcalCarbohydrates: 22gProtein: 2gFat: 18.2g
