This showstopper of a dish is perfect for a birthday or dinner party, made with Zusto for up to 75% fewer calories.
1 hour, 10 minutes
1 hour, 25 minutes
- 4 eggs
- 50 g of flour
- 50 g cornstarch
- 25 g of butter vanilla extract
- 100 g Zûsto
- For the filling:
- 200 g dark chocolate
- 9 sheets of gelatin
- 5 oranges
- 1 1/2 lemon
- 100 g Zûsto
- 700 g whipped cream (40% fat content)
- 100 g mascarpone
- Chocolate curls
- Melt the chocolate au bain marie. Soak the gelatin leaves in cold water.
- Whip up the eggs together with the Zûsto and the vanilla extract into an airy ruban (mix for at least 10 minutes). Mix the flour and the cornflour and heat the butter on a low heat until it has melted. Sift the flour over the ruban and quickly fold it under.
- Take a little batter and mix it with the melted butter. Add this to the ruban and spatula below.
- Take a baking sheet and cover it with baking paper. Pour the batter onto the baking tray and pull it out evenly with a palette knife.
- Bake in a preheated oven at 220 ° C in about 7 to 8 minutes. After baking, place a tea towel on the biscuit and turn it all over. Carefully remove the baking sheet and baking paper and allow the biscuit to cool completely.
- Cut 2 round plates out of the biscuit.
- I have taken a form with loose soil for this. With the help of the bottom I cut out the plates.
- These plates will soon be in the form again. Brush the biscuit plates with a thin layer of melted chocolate and let them harden slightly. This can be done quickly in the refrigerator.
- Squeeze out the one and a half lemon and set aside. Squeeze out the last 2 oranges.
- Take 75 ml lemon juice and 250 ml orange juice and mix it together. Take 3 tablespoons of the juice and heat it. Add the squeezed gelatine and stir. Add the Zûsto to the warm juice and stir well. Now add the rest of the juice and put it in the refrigerator until the light begins to stiffen.
- When your juice is lightly lit, whip the cream together with the mascarpone almost stiff.
- Now add the juice with the gelatine and whisk for a short time with the machine or take a whisk and beat it further by hand. Put 1 biscuit layer on a pie dish or in your spring form. Brush the bottom with 1/4 of the whipped cream. Put the next layer on it and repeat the whipped cream.
- Continue to the last layer with whipped cream. Put the cake in the refrigerator for 2 to 4 hours so that it can stiffen nicely.
- When the cake is almost up, make the parts for the decoration. Take 1 oranges, peel them and take out the parts with a knife. Try to collect as much juice as possible. Let the parts drain on some kitchen paper. Take your cake there. Make a palette knife warm under the hot tap and dry it off. Now carefully round the inside of the shape.
- Your cake is now separate from the shape. Remove it from the mold and put the cake on a pie dish. Decorate the cake with the orange parts. Grate with a sharp knife over the back of a block of chocolate and place these curls on the cake between the parts. Finish with some sifted cocoa powder over the cake.
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