Cheese Whipped Cream Cake in Sponge Coat with Orange Jelly

A simple but delicious cake recipe:

(*) Recipe for a cake springform pan with 26 cm ø Beat the yolks until creamy. Gradually add the powdered sugar and continue beating until you have a foamy mixture. Whip the egg whites until semi-stiff, add the sugar gradually and whip until stiff. Add the vanilla pulp and lemon zest to the egg mixture and beat until smooth. Fold the sifted flour and the egg whites alternately into the egg yolk mixture. Fill the sponge mixture into a piping bag with a nozzle.

Butter and flour the bottom of the cake springform pan. Spoon some of the sponge mixture onto the bottom of the springform pan in a spiral and sprinkle with powdered sugar. Bake the base in a heated oven at 180 °C for about 25 minutes.

Pipe the rest of the sponge mixture onto a baking sheet covered with parchment paper in the form of biscuits, tightly arranged in two rows (they should stick together after baking). Sprinkle the sponge cake thickly with powdered sugar and bake in a heated oven at 180 degrees for 20 min. Cool the base and place it on a cake plate. Place a ring around the base, leaving a 1 cm border between the base and the edge. Remove the warm sponge halves from the baking sheet and spread them over the edge of the cake.

Filling: Beat the yolks with the sugar over a water bath until creamy.

Add the orange zest, the vanilla pulp and the gelatine previously soaked in cold water and mix again.

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