Original, cocoa-orange cake to celebrate New Year’s Eve. We were invited at the last minute, but we still managed such tasty tart.
Preparation time 30 minutes .. Baking 6 minutes .. Cooling during the night
INGREDIENTS .. 6 pers
- 85 g orange jam
- 120 g fresh cream cheese
- 8 g leaf gelatine
- 250 ml stiffly beaten whipped cream
- 35 g icing sugar
- 4 oranges (into pieces, membranes removed)
Prepare the Joconde biscuit according the recipe in the link.
Soak the leaf gelatine in cold water. Mix the icing sugar with the orange jam and cream cheese. Squeeze the gelatine leaves and cook for 3 seconds in the microwave. Stir the gelatin by the cream cheese mixture, add the whipped cream and stir until the cream.
Spread a thin layer of the apricot-elderflower jelly over the tart bottom. Devide 1/3 of the orange mixture over the jelly. Put the orange parts on the cream and cover with the rest of the orange cream. Dry it with a spatula until smooth and put the top of the tart on top of the cream. Push the top of the tart gently and set the the tart for at least 3 hours (the best over night) in the refrigerator.
Next day take the tart out of the fridge, cut in desired shape and decorate according your wish.