Chocolate Orange Number Cake

Beat whole eggs, sugar and salt for about 10 minutes.

Mix flour and cocoa powder. Sift into the egg mixture in 2 batches and fold in.

Pour mixture onto a baking sheet with baking paper and spread.

Bake in the preheated oven at 200° C for 12 minutes. (Test with a tooth pick!)

Leave to cool.

Prepare the 2nd sponge cake base in the same way.

Draw the numbers on a sheet of paper or print them out.

Fillet the oranges and collect the juice. (See video)

Cut the orange fillets in half.

In a small saucepan, caramelize the sugar.

Deglaze with ⅔ of the juice and simmer slightly so that the caramel dissolves.

Stir the starch into the remaining orange juice.

Pour into the pot and heat until thickened, constantly stirring.

Mix in the orange fillets and leave to cool.

In a mixing bowl, briefly mix the mascarpone, curd cheese, nut-nougat cream, powdered sugar and sifted cocoa powder.

Whip the cream until stiff.

Fold the whipped cream into the mascarpone cream.

Fill into a piping bag with a large nozzle.

Refrigerate until ready to use.

Place the template with the numbers on the sponge cake and cut out with a sharp knife.

Cut out the numbers again from the 2nd sponge.

You can use the leftover sponge cake for other purposes. (e.g. cake pops, layer with cream and fruit in a glass, …)

Place the first numbers on a suitable plate.

Spread with orange marmalade.

With the chocolate cream, pipe dots around the edge of the number. (Squirt tightly so that the orange sauce does not run out afterwards).

In the spaces between, squirt a dot here and there.

Spread the orange sauce in the spaces.

Place the 2nd cake layers on top of first.

Pipe dots with the chocolate cream. First the edges outside and then inside.

Cut the orange into slices, quarter them and decorate.

Decorate with the sweets.

Place in the refrigerator.