180 g Dansukker Icing Sugar with Chocolate Taste
2 tsp Dansukker Vanilla Sugar
200 g wheat flour
1 1/2 tsp baking powder
200 ml milk
125 g butter or margarine
Handful of breadcrumbs with margarine
300 ml double cream
50g Dansukker Jelly Sugar Multi
2 tbsp orange juice concentrate (can be bought frozen)
100 ml water
35 g Dansukker Jelly Sugar Multi
150 ml double cream
Set the oven at 175 °C. Grease a round spring form and sprinkle with breadcrumbs.
Divide the eggs into whites and yolks. Place the whites into a bowl and whisk to a froth. Fold the egg yolks and icing sugar with chocolate taste.
Mix the flour, vanilla sugar and baking powder and fold into the batter alternately with the milk. Stir in the butter. Pour the batter into the tin and bake in the bottom of the oven for approx. 1 hour. Allow to cool in the tin and divide into two parts.
Place one part back in the tin. Boil 100 ml of the cream together with the jelly sugar for 30 seconds. Whisk the remainder of the cream, but not too thick as it will make the filling gritty. Add the juice concentrate and jelly sugar to the mixture and mix well. Pour the filling into the tin and place in the fridge to stiffen.
Place the second part on top afterwards. Peel the oranges and cut them into slices. Place the slices on top of the cake.
Boil up the water and jelly sugar. Allow to cool slightly and distribute onto the oranges. Whisk the cream thick and decorate the tart.
You can replace the oranges with other fruits and berries. Choose the juice concentrate that matches the taste.
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