Royal Orange Cake

Ingredients for 8 servings:

• 8 egg yolks
• 200 g powdered sugar
• 1 pinch of salt
• 1 tsp vanilla sugar
• 1 lemon(s), grated peel only
• 8 egg whites
• 200 g sugar
• 400 g flour
• 40 ml oil (sunflower oil)
• 60 g jam (orange jam), strained
• 60 g jam (blackcurrant jam), strained
• 4 dl orange juice
• 2 egg yolks
• 40 g sugar
• 1 cl lemon juice
• 2 cl Grand Marnier
• 4 sheets of gelatin, soaked in water
• 2 ½ dl cream, whipped
• 65 g yogurt
• 60 g quark
• 45 g powdered sugar
• 1 lime(s), juice and zest
• 1 ½ sheets of gelatin, soaked in water
• 1 ¼ dl cream, whipped
• 1 orange(s)
• 30 g powdered sugar
• 100 g jam (orange jam)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

Orange Charlotte

Preparation of the sponge roll: Beat the egg yolks with powdered sugar, vanilla sugar, lemon zest, and salt until frothy. Fold in the egg whites, beaten with granulated sugar, stir in the flour, and mix in the oil. Line three baking sheets with baking paper, spread the sponge mixture thinly, and bake at 210°C for about 8 minutes. Turn out onto a baking sheet sprinkled with granulated sugar, peel off the paper, spread one sponge with orange jam and the other with blackcurrant jam, and roll up. Chill for 1 hour before cutting. Cut out the base for the Charlotte from the third sponge piece. Line a Charlotte tin or a bowl with plastic wrap and place the thinly sliced ​​rolls alternately in a circle, close together. Preparation of the orange cream (filling 1): Reduce the orange juice over low heat to 1 deciliter (this will produce orange juice concentrate). Dissolve the squeezed-out gelatine in the mixture while stirring. Beat the egg yolks and sugar until frothy. Mix with slightly cooled jelly mixture. Refine the whipped cream with liqueur, fold into the jelly, pour into a sponge-roll-lined dish, and chill. Preparation of the lemon cream (filling 2): Mix yogurt, quark, powdered sugar, and lemon zest until smooth. Dissolve the squeezed gelatin with lemon juice, stir into the mixture, fold in the whipped cream, and spread over the set orange cream. Cover with the sponge cake base and chill for a few hours before turning out. Orange chips (garnish): Halve the orange, freeze for a few hours, slice thinly, place on baking paper, sprinkle with powdered sugar, and dry in the oven at 90°C for 2 to 3 hours. Turn the Charlotte out of the dish, spread with hot orange jam, and garnish with cream and orange chips.