Lactose Free Orange and Cream Cake

For the lactose-free orange and cream cake, first make the sponge mixture. Beat the eggs, sugar and vanilla sugar until foamy (approx. 5-8 minutes). Mix flour with cornstarch and slowly fold into the sugar-egg mixture. Pour the dough into a greased springform pan (26 cm diameter) and bake in a preheated oven (top/bottom heat 180 degrees or hot air 160 degrees) for 20 minutes. Leave the baked dough to stand for a while in the turned-off oven – otherwise it will collapse when you take the baked sponge dough out immediately.

While it is cooling, prepare the filling. Peel the oranges (remove the white skin as well) and cut them into small pieces. Whip the cream with a mixer for half a minute, then add the two packages of cream stiffener and whip the cream until firm. Add the curd cheese, lemon juice and orange pieces and mix well with a spoon.

Cut the cooled sponge cake in half (bottom and top). The base remains on the springform pan and is spread with a little jam. Then spread the first half of the curd top orange filling on top. Spread it smoothly and evenly. Then place the top of the sponge cake dough on top. Spread again with jam and spread the second half of the curd-upper-orange filling on top.

Then pour the (almost) cooled cake jelly on top. To do this, pour the orange juice into a saucepan and add the cake jelly powder. As per instructions

Preparation Tip:

Caution, if the still liquid jelly for the lactose-free orange-upper-cream cake is added to the filling too hot, the curd cheese-upper-orange filling will melt.

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