Spicy Orange Cream Gateau

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Ingredients for 12 portions, 10" Ø springform cake tin
  • For the sponge base
  • 4 Egg(s)
  • 125 g Sugar
  • 1 sachet(s) Vanilla sugar
  • pinch(es) Salt
  • 100 g AP Flour
  • 2 tbsp Cocoa powder
  • 2 tsp Gingerbread spice
  • 1 tsp Baking powder
  • 50 g Orange marmelade
  • For the cream
  • 2 Orange(s)
  • 250 g QimiQ Classic, room temperature
  • 100 g Mascarpone
  • 80 g Sugar
  • 2 tbsp Orange juice
  • 2 tbsp Orange liquor, Cointreau
  • 5 g Orange zest, grated
  • 125 g Heavy cream 36 % fat, beaten
  • For the glazing
  • 100 g QimiQ Classic
  • 100 g Bittersweet chocolate, minced
  • To decorate
  • 50 g QimiQ Classic, room temperature
  • 125 g Heavy cream 36 % fat, beaten
  • Chocolate flakes
  • 50 g Marzipan
Method
1.
Pre-heat the oven to 380° F (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, liquor 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.