A cake recipe for all foodies:
Sponge dough: Beat eggs and water with mixer (whisk) in a wide on highest speed for 1 minute until creamy. Sprinkle in vanillin sugar mixed with sugar and decorating sugar while stirring for 1 minute, whip for another 2 minutes. Combine flour, gustin and baking powder, sift and fold in in batches on lowest speed. Fill quantity into a cake springform pan (diameter 26 cm, bottom only greased, covered with parchment paper), spread smoothly. Bake immediately.
Top/bottom heat: 180 °C (preheated)
Hot air: approx. 160 °C (preheated)
Gas: approx. level 3 (preheated)
Baking time: about 30 min.
Remove the base, turn out onto a cake rack covered with parchment paper, cool. Cut the base once horizontally and remove the baked paper.
Filling: peel oranges, remove also the white skin, remove fruit fillets with a sharp kitchen knife between the separating skins, drain in a sieve, collecting the juice (yields 100 ml).
Place the bottom cake layer on a cake plate, spread with 2 tbsp of the jam and place a springform pan rim around it. Spread 2/3 of the prepared orange fillets evenly on the base (leaving 1 cm free at the edge). Whip the cream until stiff.
Put the cake cream powder into a wide-mouthed mould, add the sparkling wine and the collected orange juice and mix well with a whisk for about 1/2 minute.
Fold in the curd cheese first, then the mascarpone in portions. Last but not least, add the Sch
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