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–+ servings
5 from 7 votes

Baking: Orange and Shrapnel Cake

Total Time4 hours 30 minutes
Servings: 1 people

Ingredients

The batter

  • 125 g Butter
  • 100 g Raw cane sugar
  • 2 piece Eggs, size L
  • 200 g Spelt flour type 630
  • 1 pinch Salt
  • 2 teaspoon Baking powder
  • 1 teaspoon Orange zest
  • 4 tablespoon Orange juice

The intermediate layer

  • 4 tablespoon Orange jam

The splinter layer

  • Cake crumbs
  • 4 tablespoon Grand Marnier
  • 1 cups Cream

The casting

  • 200 g Powdered sugar
  • 2 tablespoon Orange juice

...also

  • Fat and crumbs for the shape

Instructions

The batter

  • Make a heavy batter from all the ingredients and pour it into a greased and crumbled pan. Bake in a preheated oven at approx. 175 degrees for 30 - 40 minutes. Take out and let cool.
  • Hollow out the cake with a spoon. It should stay around one cm all around.

The intermediate layer

  • Brush the hollowed-out cake with orange jam.

The shell splinter layer

  • Soak the cake crumbs with Grand Marnier and let it steep for a while (possibly overnight).
  • Whip the cream and mix with the soaked cake crumbs. Spread this mixture over the orange jam and smooth it out.

The casting

  • Mix the powdered sugar with the juice and distribute evenly over the crumbs. Then chill for about an hour and then serve.

Nutrition

Serving: 100g | Calories: 351kcal | Carbohydrates: 51g | Protein: 0.3g | Fat: 13.3g