Blood orange jelly cake with cream tuffs
- 2 eggs (size M)
- 235 g Sugar
- 2 Parcel Vanillin sugar
- 75 g flour
- 25 g Cornstarch
- 1 heaped teaspoon of baking powder
- 12 sheet gelatine
- 6 Blood oranges
- 1 kg Whole milk yogurt
- 1 Bag of jelly 'raspberry flavor'
- 250 ml blood orange juice
- 1-2 stem (s) mint
- 1 TL Icing sugar
- 100 g whipped cream
- baking paper
90 minutes
- 1.
- Separate eggs, egg white and 1 tablespoon of cold water hit stiff. Finally, pour in 75 g sugar and 1 packet of vanilla sugar. Stir in egg yolks. Mix the flour, starch and baking powder, sift into the egg foam mixture and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Place on a wire rack and let cool down. In the meantime, soak the gelatine. Peel 3 oranges so that the white skin is completely removed. Carefully cut out the fillets between the separators. Squeeze the juice out of the separating membranes and collect it. Mix the yogurt, squeezed orange juice, 80 g sugar and vanillin sugar. Squeeze out the gelatine and dissolve it. Stir into the yogurt mixture drop by drop. Fold in the fillets and chill for about 20 minutes. In the meantime, cover the sponge cake with a cake ring. As soon as the mass begins to gel, pour the mass onto the sponge cake base and smooth it out. Chill the cake for about 1 hour. In the meantime, stir together the jelly powder and 80 g sugar. Stir in blood orange juice and 250 ml of cold water. Heat and stir until everything has dissolved (do not boil !!). Chill the liquid for 30 minutes. Pour carefully onto the yogurt mixture and chill for at least 5 hours. Before serving, peel 3 oranges so that the white skin is completely removed. Cut oranges into slices. Decorate the cake all around and on the surface with orange slices. Wash the mint, shake dry and dust with powdered sugar. Decorate the cake with mint. Whip the cream. Fill into a piping bag with a star nozzle and decorate the cake with cream tuffs
- 2.
- Waiting time approx. 7 hours
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