Winter magic

Ingredients for 1 servings:

• 5 eggs, separated
• 150 g sugar
• 1 tbsp honey
• 5 tbsp water, hot
• 100 g flour
• 100 g almond(s), ground
• ½ small bottle(s) of bitter almond flavoring
• 4 oranges, approx. 1 kg
• 50 g cornstarch
• 100 ml water
• e.g. sugar or sweetener
• 250 g mascarpone
• 500 g quark
• 2 tbsp Amaretto
• e.g. sugar or sweetener
• 250 ml cream or Rama Cremefine for whipping
• Almond(s) (almond flakes) for sprinkling
• Fat for the mold

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Almond sponge cake with fruity orange filling and light mascarpone cream

Beat the egg whites with a pinch of salt until stiff peaks form. Slowly add 50g of sugar and continue beating until stiff peaks form again. Place in the refrigerator. Grease the bottom of a 26cm springform pan and line it with baking paper. Preheat the oven to 200°C (top/bottom heat). Beat the egg yolks with the hot water until frothy. Sprinkle in the remaining sugar and drizzle with the honey to form a thick, creamy mixture. Add the almonds, flour, and bitter almond oil. Place the beaten egg whites on top and carefully fold everything in. Pour into the prepared pan. Bake in the preheated oven for 20 to 25 minutes. Then let it cool slightly in the pan. Meanwhile, peel the oranges. Quarter them and remove the whites. Cut the flesh away from the rind. Then roughly (!) purée the flesh in a blender, leaving a few pieces left over. Transfer to a small saucepan and bring to a boil. Mix the cornstarch with the water and a little sugar or sweetener if desired. Stir the mixed cornstarch into the boiling orange puree and allow to thicken while stirring. Carefully loosen the sponge cake from the springform pan with a knife and remove the rim. Cut the cake in half crosswise. Spread half of the orange mixture onto each of the bottom two layers and then let it cool. Meanwhile, for the cream, mix the mascarpone with the quark, a little sugar or sweetener if desired, and the Amaretto by hand (!) until smooth. Whip the cream or Cremefine until stiff and fold in. Now spread about 1/3 of the cream over the orange layer of the bottom layer and place the middle layer with the orange topping on top. Spread about half of the remaining cream on top and place the lid on top. Spread the rest of the cream all over the cake. Put some of it in a piping bag and decorate the cake with it to taste. Finally, sprinkle the edges and top of the cake with flaked almonds.