Mulled wine and orange cake
- 4 oranges
- 500 ml mulled wine
- 75 g Walnut kernels
- 4 eggs (size M)
- 2 Package Vanillin-Sugar
- 100 g Sugar
- 40 g cornstarch
- 60 g Flour
- 400 g Dark chocolate couverture
- 400 g Whipped cream
- 2 EL Orange liqueur
- Chocolate rolls
- cling film
75 minutes
very easy
- 1.
- Peel oranges so that the white skin is completely removed. Bring the mulled wine to the boil in a saucepan, remove from the stove and place oranges in it. Cover with foil and leave to stand overnight.
- 2.
- Finely grind walnuts in the universal grinder. Separate eggs. Egg white, 1 packetBeat the vanillin sugar and sugar with the whisk of the hand mixer until stiff. Stir in egg yolks. Carefully fold in the starch, flour and walnuts.
- 3.
- Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 12–15 minutes.
- 4.
- Remove, turn onto a wire rack, peel off the baking paper, let the base cool down.
- 5.
- Roughly chop the couverture and melt it over a warm water bath. Pour in 100 g of cream and stir. Remove from the water bath, stir in the orange liqueur and let cool down while stirring occasionally. Beat 300 g of cream with the whisk of the hand mixer until stiff, sprinkling in 1 packet of vanillin sugar.
- 6.
- Carefully stir the whipped cream into the lukewarm chocolate cream.
- 7.
- Remove the oranges from the mulled wine and drain well. Cut oranges into slices. Halve the biscuit horizontally. Place the lower base on a cake plate, spread half of the chocolate mousse and cover half of the orange slices.
- 8.
- Place a second sponge cake on top and do the same with the rest of the mousse and oranges. Decorate with chocolate rolls and chill for at least 2 hours.
1 piece approx:
- 360 kcal
- 1510 kJ
- 5 g protein
- 21 g fat
- 32 g carbohydrates
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