Summary

Ingredients

• 6 egg (s)
• 1 pinch (s) salt
• 180 g suar
• 1 packet vanilla sugar
• 120 g flour
• 80 g cornstarch
• 0.5 teaspoon ½ baking powder
• 2 teaspoons cocoa powder

For the cream:

• 1 packet vanilla pudding powder
• 450 ml orange juice
• 1 tablespoon sugar
• 200 ml cream

For covering:

• 5 orange (s)
• 2 tablespoon powdered sugar
• 1 pack icing, clearer
• 50 g almond (s), sliced
• 200 ml cream

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Instructions

1. Preheat the oven to 175 degrees top / bottom heat. Line the springform pan with baking paper.
2. Separate eggs. Beat egg whites with salt until stiff. Beat the egg yolks with the sugar and vanilla sugar until a thick foam. Mix the flour, cornstarch, baking powder and cocoa together. Sift on the egg yolk foam mixture and stir in. Fold in the egg whites. Pour the mixture into the mold and bake at 175 degrees for about 30 minutes. Let cool down.
3. Mix the pudding powder with 50 ml orange juice. Heat the remaining juice with sugar, stir in the pudding powder, bring to the boil and allow to cool. Whip the cream until stiff, fold in the cooled pudding, spoon by spoon.
4. Cut the biscuit crosswise once. Pour the cream (except for 4 tablespoon) on top, cover with the remaining sponge cake. Spread the rest of the cream on top.
5. Fillet the oranges and cut them crosswise into thin slices. Bring the icing sugar to the boil with 150 ml water, reduce a little. Pour the syrup over the orange slices, cover and leave to cool.
6. Cover the cake with the cooled orange slices. Prepare the icing according to the instructions on the packet and cover the oranges with it.
7. Roast the almond flakes without fat, cool. Whip the cream until stiff, spread it on the edge of the cake and sprinkle with almonds.