Summary

Ingredients

• 250 g butter, soft
• 200 g powdered suar
• 1 packet vanilla sugar
• 2 tablespoon rum, alternatively orange juice, freshly squeezed
• 1 orange (s), organic, grated zest
• 1 pinch (s) salt
• 6 egg (s), separated
• 200 g chocolate, dark chocolate, rated
• 200 g almond (s), round
• 100 grams flour
• 50 g cornstarch
• 0.5 ½ pack baking powder
• 120 ml orange juice, freshly squeezed
• 3 tablespoon lemon juice
• 3 tablespoon powdered sugar

For the cream:

• 400 g whipped cream
• 100 g nouat
• 2 packs cream stabilizer
• Chocolate, (shavings) for garnish

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Instructions

1. Heat the whipped cream in a saucepan the day before. Take the pot off the hob and let the nougat melt while stirring.
2. Pour the nougat cream into a mixing bowl and place in the refrigerator overnight.
3. The next day, whip the nougat cream with the cream stiffener until stiff.
4. For a slightly thinner nougat cream layer, half of the specified amounts of ingredients are sufficient!
5. For the dough, stir the soft, room-temperature butter with powdered sugar, vanilla sugar, rum, orange peel and salt with the whisk of the hand mixer until foamy.
6. Separate the eggs. Gradually stir the egg yolks into the butter and sugar mixture.
7. Mix the flour with cornstarch and baking powder, sieve and mix well with the grated chocolate and the ground almonds and stir briefly into the egg and butter mixture in two to three portions with a spatula - the dough should not be too firm.
8. Beat egg whites with a pinch of salt until stiff and fold in carefully.
9. Fill the dough into a well-greased and floured springform pan, 26cm in diameter, and smooth it out.
10. Bake in the preheated oven at 180 degrees for about 55 minutes.
11. Chopstick test recommended!
12. If the cake browns too quickly, cover it with foil after 30 minutes.
13. For soaking, all ingredients are mixed well (until the sugar has dissolved) and distributed evenly on the cake while it is still hot.
14. To do this, prick the cake several times with a wooden stick - but not all the way to the bottom!
15. Let the cake cool completely in the pan.
16. If the cake surface is not completely smooth, it can be coated with jam or jelly before the glaze is applied - let it dry a little before glazing.
17. After cooling, remove the cake from the mold and either coat it with nougat cream and sprinkle with chocolate chips or cover with (rum) lemon glaze or orange glaze and top with candied orange slices half dipped in chocolate.
18. Using a long, smooth knife, quickly spread the glaze thickly from the center.
19. Lift the cake onto a cake plate and refrigerate for a few hours before serving.
20. The orange cake tastes better the next day, if it has been pulled through and has been able to develop its aroma properly, than on the day of preparation - and it stays fresh for several days when wrapped in foil!
21. I keep the cake with nougat cream in a cool place under a cake topper!