Spicy Orange Cream Gateau

Preparation

1. Pre-heat the oven to 190° C (conventional oven).
2. For the sponge base, whisk the eggs, sugar, vanilla sugar and salt until fluffy. Sift the flour, cocoa powder, ginger bread spice and baking powder together and fold into the mixture. Pour the mixture into a cake tin lined with baking paper and bake in the hot oven for approx. 25 minutes. Remove from the tin, peel off the baking paper and allow to cool.
3. For the cream, Peel, fillet and dice the oranges. Whisk QimiQ Classic smooth. Add the orange, mascarpone, sugar, orange juice, liqueur and grated orange zest and mix well. Fold in the whipped cream.
4. Halve the sponge base and place the bottom half in a cake ring. Spread with the orange jam and cover with the cream. Top with the second sponge base.
5. For the glazing, melt the QimiQ Classic. Remove from the heat, add the chocolate and stir until completely smooth. Spread smoothly over the cream.
6. Chill for at least 4 hours (preferably over night) and remove from the ring.
7. For the decoration, whisk QimiQ Classic smooth and fold in the whipped cream. Cover the sides with the cream and sprinkle the top with choclate flakes. Decorate with marzipan stars, orange zest and sugar pearls.