Papageno Cake

Rating: 3.57 / 5.00 (14 Votes)

Total time: 45 min

Servings: 1.0 (servings)


Chocolate cream:

Orange liqueur cream:


Try this delicious cake recipe:

Knead marzipan paste with sugar and mix with egg yolks, lemon zest and vanilla sugar until creamy. Drain tangerines. Melt the butter.

Beat egg whites with sugar until stiff, fold in flour, cornstarch, melted butter, tangerines and marzipan mixture. Pour batter into a springform pan lined on the bottom with baking paper and place in the cold oven.

E: middle. T: 175 °C / 40 to 50 min, 5 min 0.

Cool the base on a cooling rack.

For the chocolate cream, melt the cooking chocolate. Whip the cream until stiff. Melt the gelatine according to the instructions and stir into the whipped cream with the cooking chocolate. Place the cake base on a plate and spread the chocolate cream on top in a dome shape. Place the cake in the freezer.

For the orange liqueur cream, melt the gelatin according to instructions. Whip the cream until stiff, fold in the gelatine, orange liqueur and powdered sugar. Place a springform rim around the cake, pour the orange cream over the frozen chocolate cream and smooth it down. Leave the cake to cool for about 2 hours.

Before serving, remove rim and scrape cooking chocolate onto surface with a peeler.

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