Mocha Orange Cake

Shortcrust pastry: Quickly knead all ingredients until smooth. Wrap dough in plastic wrap and rest in the refrigerator for at least 30 min. Next, roll out, cut out a ring of 26 cm ø and place on a baking sheet lined with baking parchment. (Leftover dough can easily be frozen.) Prick the dough a few times with a fork and then bake for 10 min. in a heated oven at top and bottom heat at 180 °C.

Frankfurter quantity: For the Frankfurter quantity, melt the butter in a saucepan and let it boil once, then remove it from the stove. Beat the vanilla sugar, eggs, sugar, orange zest, salt, lemon zest and ground cinnamon flower in a water bath until warm. The amount should not be too warm, otherwise the egg will curdle. Remove baking bowl from water bath and continue beating for 6 to 8 min until cooled. Sift flour and cornstarch on top and fold in. Finally, gently fold in the warm melted butter. Pour the mixture into a cake springform pan or into a 25 cm ø ring wrapped in baking parchment. Bake in a heated oven at 180 °C (convection oven) for about 2 min, then turn down to 165 °C and continue baking for about 18 min. Cool sponge well and then cut horizontally into two slices, about 1 cm thick. If you do not have a 25 cm.

If you don’t have a 25 cm ring, fill a cake springform pan and reduce the size of the slices after cooling.

Nougat cream: Warm the nut nougat and mix carefully with the wafer crumbs.

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