Orange Truffle Cake

Heat the whipped cream (1) (do not make!). Chop the chocolate and let it melt in the whipped cream while stirring. Fold in the liqueur (1). Cover and let cool for one night.

Grease a cake springform pan (26 cm Ø). Mix salt, sugar, fat (2), vanillin sugar, aroma and liqueur (2) until creamy. Fold in eggs one by one. Mix flour, almond kernels and baking powder, fold in. Spread into the mold. Bake in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for 20 minutes. Cool.

3. cut the base 1 x horizontally. Place the edge of the pan around the bottom cake layer. Squeeze 1 orange and drizzle over the base. 4.

4. whip the truffle cream, adding the cream thickener. Spread lightly in a dome shape on the bottom cake layer. Place second cake layer on top. Leave to cool for approx. 3 hours.

Remove peel from remaining oranges so that the white skin is completely removed. Cut flesh into slices, drain a little bit. Whip the cream (3) and sugar (3) until stiff. Brush the cake with the whipped cream and dust with cocoa. Whip 100 g of whipped cream until stiff. Decorate the cake with orange slices, whipped cream and truffles.

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