Sicilian orange cake

Ingredients for 1 servings:

• 100 g butter
• 100 g chocolate coating
• 150 g sugar
• 4 eggs
• 3 tbsp Maraschino
• 130 g flour
• 30 g cornstarch
• 2 pinches of salt
• ½ pack of baking powder
• Fat for the mold
• 3 egg yolks
• 60 g sugar
• 20 g flour
• 150 g orange juice
• 1 orange(s), untreated, zest
• 250 g ricotta
• 100 g cream cheese
• 70 g powdered sugar
• 70 g orange juice
• 50 g water
• 50 g sugar
• 2 orange(s), untreated
• some water, boiling
• 80 g sugar
• 2 tbsp orange liqueur
• 1 tbsp water
• 140 g cream
• 180 g chocolate coating, chopped
• 1 tbsp orange liqueur
• some apricot jam

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 25 minutes

refreshing and very tasty

Melt the butter and chocolate coating in a hot water bath, then let cool slightly. Beat the sugar and eggs until creamy, then slowly add the chocolate and fold in. Sift the flour, cornstarch, salt, and baking powder over the mixture, add the maraschino, and mix everything together to form a smooth batter. Pour into a greased 24cm springform pan, smooth the surface, and bake at 180°C for approx. 35-40 minutes (test with a skewer). Remove the cake from the oven and let cool on a wire rack. For the custard, put the egg yolks, sugar, and flour in a saucepan and mix. Add 150g orange juice and bring to a boil, stirring constantly, until the custard thickens. Transfer to a bowl to cool, then fold in the grated orange zest. Cover with cling film to prevent a skin from forming. Mix the ricotta, cream cheese, and icing sugar together and fold into the cooled custard. For the syrup, bring 70g orange juice, 50g water, and 50g sugar to a boil, then let cool. Cut the cake in half horizontally. Place one layer on a cake plate and drizzle with syrup. Drizzle the underside of the second layer as well. Spread the cream on the bottom layer and place the second layer on top. Place everything in the refrigerator for 4 hours. For the decoration, cut the zest of 2 oranges into strips. Add to boiling water for 4 minutes, then sieve. In a small saucepan, bring 80g sugar, 2 tablespoons of orange liqueur, and 1 tablespoon of water to a boil, then add the candied orange peels. For the cake topping, heat 140g double cream, 180g chopped chocolate, and 1 tablespoon of orange liqueur, stirring constantly, until well combined. Allow to cool slightly, but do not allow to harden. Remove the cake from the refrigerator and spread the warmed apricot jam over the top. Pour the chocolate-cream mixture on top, let it dry slightly, and then use a toothed spatula to create a wavy pattern. Arrange the candied orange strips decoratively in the center, perhaps adding some diced orange. It looks very elaborate, but it’s delicious.