← All recipes

🍽️ Orange Biscuit Cake with Vanilla Cream

685 kcal · 30 min · 4 servings

Ingredients

• 6 Eggs (separated)
• 150 g Sugar
• 1 Pinch Salt
• 2 tsp Vanilla Sugar
• 0.5 Lemon (organic)
• 0.5 Orange (organic)
• 120 g Flour
• 0.5 tsp Baking Powder
• 40 g peeled Almond Kernels (ground)
• 4 tbsp Orange Liqueur
• 0.5 l Milk
• 0.5 Vanilla Pod
• 50 g white Couverture
• 3 Egg Yolks
• 50 g Sugar
• 60 g Corn Starch
• 250 g soft Butter
• 100 g Powdered Sugar
• 4 tbsp Apricot Jam
• 200 g white Couverture

Instructions

1. 1. Melt the white chocolate in a water bath.
2. 2. Spread the melted chocolate thinly onto a board.
3. 3. Let the chocolate layer harden.
4. 4. Preheat the oven to 160 degrees Celsius using hot air.
5. 5. Grease a springform pan and dust it with flour.
6. 6. Whip the egg whites in a tall bowl until stiff.
7. 7. Place the egg whites in a cool spot.
8. 8. Beat the egg yolks with sugar, salt, vanilla sugar, and citrus zest until creamy and voluminous.
9. 9. Mix the flour and baking powder.
10. 10. Add the egg whites to the egg yolk mixture.
11. 11. Sift the flour mixture over the batter.
12. 12. Add the almonds.
13. 13. Gently fold everything together until a homogeneous batter forms.
14. 14. Spread the batter evenly into the pan.
15. 15. Bake the biscuit until golden brown for 30 to 40 minutes.
16. 16. Let the cake cool slightly in the pan.
17. 17. Turn the cake out onto a wire rack.
18. 18. Let the biscuit cool completely.
19. 19. Tap the vanilla pod and slice it open.
20. 20. Scrape out the vanilla seeds.
21. 21. Heat two-thirds of the milk with the vanilla seeds and the remaining white chocolate.
22. 22. Stir until the chocolate has completely dissolved.
23. 23. Mix the remaining egg yolks with sugar, cornstarch, and the rest of the milk.
24. 24. Stir this mixture into the hot vanilla milk.
25. 25. Bring the cream to a brief boil.
26. 26. Let the cream cool down to room temperature.
27. 27. Remove the empty vanilla pod.
28. 28. Beat the butter until fluffy.
29. 29. Sift in the powdered sugar and mix it in.
30. 30. Stir in the vanilla pudding spoonful by spoonful into the butter cream.
31. 31. Mix the orange liqueur with the fresh orange juice.
32. 32. Place the first biscuit layer on a cake plate.
33. 33. Moisten the base with the liqueur and juice mixture.
34. 34. Spread one-quarter of the vanilla cream over the base.
35. 35. Place a cake ring around the layers.
36. 36. Repeat the steps for the second layer.
37. 37. Cover the cake with the third biscuit layer.
38. 38. Place the cake in the refrigerator for 20 minutes to set.
39. 39. Carefully remove the cake ring.
40. 40. Heat the apricot jam in a water bath.
41. 41. Brush the entire cake thinly with the warm jam.
42. 42. Let the jam dry slightly.
43. 43. Spread the remaining cream around the entire cake.
44. 44. Shave flakes from the hardened white chocolate.
45. 45. Decorate the cake generously with the chocolate shavings.

Nutrition per serving

• kcal: 685
• Protein: 10 g · Fett/Fat: 38 g · Carbs: 72 g