Hello sweeties! 🍰
After many, many cakes that have already wandered out of my oven, it was time for this version: fluffy batter, topped with a delicate orange-vanilla cream and tender-bitter-chocolate, which has taken me with every bit of a fantastic time dreaming of a unique environment.
Just right for those who have yet to make friends with the fall and now just need an edible soul comforter.
and let's go!
Ingredients for a Springform (about 22 cm diameter)
Ingredients pie
- 215 g of sugar
- 320 g of flour
- 30 g wheat starch
- 23 g of baking powder
- 2 tablespoons of cocoa powder
- Abrasion of a Bio Orange
- 400 g almond milk
- 80 g butter, vegan
Ingredients orange cream
- 6-7 organic oranges
- 1 vanilla pod
- 50 g of sugar
- 50 ml orange liqueur (Cointreau)
- 1 pack of custard powder vanilla (37 g)
- 250 g butter, vegan
- 120 g of sugar
Ingredients Orange mixture for brushing
- 50 ml orange liqueur
- 30 ml of orange juice
- 3 tablespoons orange marmalade
For the decoration
- 60 g of bittersweet chocolate
preparation
Lay the bottom of the cake tin with baking paper, grease the edge.
Preparation pie
Strain sugar, flour, wheat starch, baking powder and cocoa powder through a sieve and mix well.
Slowly stir the vegetable milk into the dry mixture. Finally, stir in the melted butter. Stir everything into a smooth dough.
Pour the dough into the cake tin and bake at 170 ° C for approx. 40 minutes.
Tipp:
If you stab with a wooden stick in the cake and no dough sticks to it, the cake is ready.
Remove the cake from the oven and let it cool for 10 minutes. Then remove the cake ring and let the cake cool completely.
Preparation cream
Finely chop the peel of an orange. Squeeze the juice of all oranges and measure 700 ml. Slice the vanilla pod lengthwise.
Boil 670 ml of orange juice with 50 g of sugar and the vanilla pod. Cook over low heat to about 450 ml. Pour the juice through a sieve and boil again.
Mix 50 ml of orange liqueur with the orange grind and custard powder. Pour into the boiling orange juice and cook with stirring for 1 minute. Pour the pudding into a bowl, cover with cling film and allow to cool to room temperature.
Beat 250 g vegan butter and 120 g sugar creamy. Gradually stir in the orange pudding.
Boil 50 ml orange liqueur, 30 ml orange juice and 3 tablespoons orange marmalade.
Cut the cake twice horizontally. I use a thread that I lay evenly around the cake, crossing the thread at the front and pulling together, thus creating a smooth and straight cut.
Brush each cake tin with the orange mixture.
Put the cream in a pastry bag with a large spout. Sprinkle the sponge soils each with a ca. 2 cm high cream layer.
Spread the bottoms and coat with the rest of the cream. Keep the cake cold for about 1 hour.
Melt the couverture and spread thinly on a marble board or other smooth plate. Let it dry a little, scrap with a palette to fine rolls and decorate the cake with it.
