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Orange Cake

4 servings

Ingredients

• 500 g sugar
• 3 pcs oranges (zest, grated)
• 20 pcs egg yolks
• 400 g butter (clarified)
• 200 g flour
• 4 pcs orange juice
• 20 pcs egg whites (stiff peaks)
• apricot jam (a little)
• orange zest (grated) (a little)
• sugar glaze with orange juice (a little)
• glazed orange slices (a little)
• preserved fruits (a little)

Instructions

1. Finely grind the sugar, on which the oranges were zested, and cream it with the egg yolks until frothy.
2. In another bowl, rub the clarified butter to a creamy consistency, mix in the flour, and stir in the egg yolk-sugar mixture.
3. Add the orange juice, lightly fold in the stiff egg white peaks, and bake two round bases on paper.
4. Meanwhile, mix apricot jam with grated orange zest and a little juice.
5. Carefully remove the slightly cooled bases from the paper, spread one with the orange cream, place the second on top, trim both round, and coat the cake with sugar glaze flavored with orange juice.
6. Let it dry in the oven and, after cooling, decorate with piped icing, glazed orange slices, and preserved fruits.

Modernized from a treasured 19th-century German cookbook.