Prepare a sponge cake from the ingredients and bake in a 26-piece springform pan.

Beat the butter and powdered sugar to a white cream.

Slowly stir in the liquid cream.

Season to taste with the zest of the organic oranges.

It should always taste a little stronger, otherwise the flavors in the finished cake will not come into their own.

Mix the butter and powdered sugar until creamy.

Stir in the melted chocolate.

Mix the cocoa with the coffee until smooth and stir into the chocolate cream.

Cool for approx. 30 minutes before use.

Bring the water and sugar to a boil in a pan without stirring.

Boil over the brown caramel, then add the nuts.

Pour everything onto baking paper and sprinkle with fleuer de sel.

Let cool down and then roughly chop.

Cut the cooled sponge cake three times and dust with rum.

Then fill with the orange buttercream.

Wrap the cake with the chocolate icing all around with the palette.

Pour the rest of the icing into the piping bag and sprinkle a frilled edge on top and bottom of the cake.

Let it steep in the refrigerator for at least 24 hours. Take out of the refrigerator an hour before consumption so that all flavors can develop properly.