Orange - Mak Torta

Preparation steps

• 2 oranges (eco quality, ie not necessarily treated) wash with hot water, dry, finely grate the peel and squeeze 120 ml of juice.
• in one bowl prepare all the following ingredients: flour, poppy seeds, baking powder, salt and grated orange peel.
• Make the butter together with the sugar on medium speed for about 5 minutes, then add one egg at a time to this mixture. be sure to mix each egg for about 1 minute. Add 120 ml of squeezed orange juice and 70 ml of milk. The mixture may look strange to you, as if it has not merged, do not be afraid. :)
• Now lightly add the “dry ingredients” (flour, poppy seeds ... etc) and blend the mass with a spoon or better yet if you have with a picture spatula.
• put the mass in a mold (bottom covered with baking paper and lightly grease the rim with butter) with a diameter of 23 cm. place in an oven preheated to 170 ° and bake for about 50 minutes. in any case check with a toothpick if the dough is ready. when the dough is done take it out of the oven leave it for 15 min to cool in the mold and then take it out of the mold and let it cool for min. 2 hours.
• CREAM:
• Wash 2 oranges with hot water, dry them, peel one orange as thin as you can, try to have as few white shrimps on the skin as possible, otherwise the syrup will be bitter. and grate the rind of the other orange. Squeeze the juice from both oranges.
• Add so much more water to the squeezed orange juice that you have a total of 300ml of liquid. Add sugar to this liquid and cook on a medium heat until the sugar dissolves (about 4-5 minutes). When the sugar has melted, add the peeled orange peel, increase the heat and let it boil. When it boils, reduce the heat to medium temperature again and let it cook for about 8-10 minutes. So leave 3 sheets of gelatin in the water for a while to swell. You will notice that the syrup is ready when the orange peel becomes "transparent". Then remove the orange peel. Remove the syrup from the heat and let it cool a bit.
• Mix the mascarpone cheese well with the powdered sugar, then add the vanilla bean core and the grated orange peel. Melt the gelatin briefly and add it to the syrup. Then combine the mascarpone with the syrup. Whip the sweet cream into a solid icing and combine with the mascarpone cream.
• Put a hoop around the dough in which you baked it. Put the cream on the dough (Attention, the cream is still liquid at this moment, but it will set perfectly in the refrigerator) and leave it for at least 3-4 hours in the refrigerator or preferably overnight.
• Decorate the cake with orange peel and poppy seeds!