Cream cake with orange

Line the bottom of the spring forms with baking paper. Preheat the oven to 175 ºC. Grate the orange peel of the oranges and press the fruits. Make some coarser grater for garnish and keep separate. Mix 150 g butter with a mixer with 300 g sugar and vanilla sugar in 5 minutes until light and airy. Separate 1 egg and keep the protein separate. Add 1 egg yolk, flour, baking powder and milk and mix into a smooth batter. Stir the fine grater through the batter.

Split the rest of the eggs and beat 3 proteins stiff. Spat the protein carefully and as lightly as possible through the batter. Divide the batter into 5 equal parts. Spoon 1 part of batter into each spring form. Bake the pie layers in about 25 minutes until golden brown and done. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done. Allow the cake layers to cool for 5 minutes in the mold. Remove from the mold and leave to cool on a grid.

Meanwhile, coat the spring molds with parchment paper and grease them again with butter. Add 1 cup of cocoa powder to 2 parts of batter and mix thoroughly. Fry the 2 chocolate layers in approx. 25 minutes until done and let cool again. Line up 1 spring form with baking paper and grease with butter. Spoon the last part of the batter into the mold and bake for about 25 minutes until golden brown and done. Check again for doneness with the skewer.

Heat the orange juice with 3 tbsp sugar and stir until the sugar is dissolved. Cut the cooled cake layers flat and straight as required. Sprinkle a white cake layer with 2 tbsp orange syrup and brush with 2 tbsp marmalade, put a layer of chocolate on top, drizzle with syrup and brush with marmalade and repeat until all tart layers have been used. Beat the cream with 2 tbsp sugar until stiff. Brush the cake with whipped cream and garnish with the coarse, trailed orange zest.