A simple but delicious cake recipe:
Bake cake:
Preheat oven to 175 °C.
Butter a 26 cm cake ring and line the bottom with parchment paper. Toast the almond kernels and then grind them finely. From the oranges, grate the orange peel with a fine grater (not the white underpeel) or pull off zest with a zester, then chop the zest very finely.
Mix chocolate, orange zest, almond kernels, and cinnamon in a small baking bowl.
Meanwhile, in a large baking bowl, beat the yolks until they are thick and creamy and have turned a light yellow color. Only then gradually sift in the sugar, mixing it in just right.
In another bowl, whip the egg whites until stiff. Fold the dry ingredients, the orange juice and 1/3 of the egg whites into the egg cream. Then carefully fold in the remaining whipped cream.
5. pour the mixture on the spot into the cake springform pan and bake on the middle shelf for 35 to 40 minutes, until the cake pulls back from the springform pan sides.
Open the cake ring and let the cake rest for 10 minutes. Only then turn out onto a cake rack, remove the parchment paper and cool. Brush with Grand Manier.
Chocolate icing:
8. chop or break chocolate into small pieces. Melt the chocolate, syrup and butter in a water bath – only slightly warm – stirring until everything is smooth together.
Cover the cake with the glaze.
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