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🍽️ Orange Cream Cake

727 kcal · 30 min · 4 servings

Ingredients

• 15 pieces rusk
• 100 g butter
• 50 g sugar
• 2 eggs
• 1 tbsp cornstarch
• 6 oranges
• 1 tbsp jam sugar
• 1 tbsp lemon juice
• 200 g cream cheese
• 1 egg yolk
• 3 tbsp powdered sugar
• 0.5 l whipping cream
• 2 tbsp vanilla sugar
• 5 sheets white gelatin
• 1 kiwi
• 5 tbsp chopped pistachios

Instructions

1. 1. Peel the oranges like an apple using a sharp knife.
2. 2. Cut off all the white pith.
3. 3. Cut out the orange segments along the membranes so only the fruit flesh remains.
4. 4. Catch the released juice.
5. 5. Squeeze the remaining orange pieces well to extract the juice.
6. 6. Distribute the orange segments onto three plates.
7. 7. Set aside the prettiest segments in a small bowl for decoration.
8. 8. Chop about one-third of the segments into small pieces.
9. 9. Separate the eggs by separating the yolks from the whites.
10. 10. Beat the butter, sugar, and egg yolks until frothy.
11. 11. Crumb the dry bread.
12. 12. Stir the bread crumbs into the butter-sugar mixture.
13. 13. Spread the dough into the greased springform pan.
14. 14. Bake the dough at 180 degrees for 20 minutes.
15. 15. Mix the orange juice with Mondamin (cornstarch), jam sugar, and lemon juice.
16. 16. Bring the mixture to a boil once.
17. 17. Stir the chopped orange segments into the jelly.
18. 18. Place the mixture in the refrigerator until it sets.
19. 19. Mix the cream cheese with one egg yolk.
20. 20. Stir powdered sugar and vanilla sugar into the cream cheese mixture.
21. 21. Beat the egg whites until stiff.
22. 22. Beat the cream until stiff.
23. 23. Fold the egg whites into the cream cheese mixture.
24. 24. Fold the whipped cream into the cream cheese mixture.
25. 25. Soak the gelatin in cold water.
26. 26. Squeeze the gelatin.
27. 27. Melt the gelatin in a water bath.

Nutrition per serving

• kcal: 727
• Protein: 15 g · Fett/Fat: 48 g · Carbs: 57 g