Tipsy Blood Orange – Tequila – Sunrise Cake

Ingredients for 16 servings:

• 3 eggs
• 225 g sugar
• 2 packets of vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder (heaped tsp)
• 6 tbsp white tequila
• 7 sheets of white gelatin
• 5 sheets of red gelatin
• 7 orange(s), blood oranges (alternatively < > oranges)
• 500 g quark (low-fat quark)
• 1 tsp orange peel, grated
• 1 lemon(s) (grated peel & juice)
• 400 g whipped cream

Instructions

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

Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Sprinkle in 100g of sugar and 1 packet of vanilla sugar. Beat in the egg yolks. Mix the flour, starch, and baking powder and fold in. Spread the mixture into a 26cm diameter springform pan, greased only on the bottom. Bake in a preheated oven at 175°C for approx. 30 minutes. Allow to cool. Cut the base in half. Drizzle the layers with tequila. Place a rim around the bottom layer. Soak the gelatine. Squeeze 4 blood oranges and measure out 350ml of juice. Mix together the quark, 125g sugar, orange peel, lemon peel, and lemon juice. Stir in 300ml orange juice. Squeeze out the gelatine, dissolve it, and add 5 tablespoons of orange juice. Stir the gelatine into the quark cream. Whip 250g of cream until stiff. When the cream begins to set, fold in the cream. Spread half of the cream evenly over the bottom layer. Cover with the second layer and spread the remaining cream on top. Refrigerate the cake for at least 4 hours, preferably overnight. Thickly peel 3 blood oranges, removing all the white pith. Remove the segments between the membranes. Whip 150g of cream and 1 sachet of vanilla sugar until stiff. Spread this mixture over the edge of the cake. Decorate the cake with orange segments and, if desired, cocktail cherries and citrus slices. Sprinkle the edge of the cake with decorative sugar.