Spiced orange stock: Boil all the ingredients together once the day before. Fillet the oranges, cut them into slices and pour the stock on top, poach in the stove at 200 °C for about 25 minutes and leave to infuse for one night.
Dough: mix sugar with butter until creamy and add the yolks little by little. Beat egg whites with sugar until stiff. Sift flour and baking powder and work into butter mixture with spiced orange stock, gingerbread spice and grated cooking chocolate. Finally, fold in the snow. Grease and flour a cake springform pan, pour in the batter and bake in a heated oven at 180 °C for about 20 minutes. (Wooden skewer test) Cool the cake and cut in half.
Cake structure: Soak the first cake layer with orange stock and top with spiced oranges. Place the second cake layer on top and also soak.
Refrigerate for at least 2 hours. Garnish the cake with orange fillets.
Tip: Stock up on high-quality spices – it pays off!