Orange and Toffee Cake

Preheat the oven to 175 °C. Melt butter, add sugar and whipping cream. Bring to the boil, mix in almond kernels and flour.

Line the bottom of a 22 cm springform pan with parchment paper. Pour in the dough and bake for 15 minutes. Turn out, brush bottom with dissolved cooking chocolate.

For the filling, fillet 2 oranges, squeeze 1. Cut fillets into small pieces and sprinkle with liqueur.

Stir orange juice and juice of one lemon, grated curd cheese, zest, vanilla sugar and sugar. Soak gelatin and let it melt, mix with 3 tbsp curd. Mix into the remaining curd.

Cool the mixture for 30 minutes, whip 100 g of whipped cream until stiff. Fold into the semi-solid mixture. Place springform pan rim around bottom. Layer curd cheese and chopped orange fillets. Cool the cake for 2 hours.

Whip remaining 100 g whipped cream until stiff, spread on top of cake. Fillet 1 orange, decorate with brittle and lemon balm.

Time needed : 60 min, chilling 2 hours

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use what you like better.

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