Mix finely diced breakfast cake, 2 tablespoons of sugar, chopped and 50 g ground almonds and soak in milk. Knead the eggs with the dough hooks of the mixer and let them rest for about 30 minutes.
Meanwhile peel 2 oranges so thickly that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins. Squeeze the remaining oranges and measure 1⁄4 l juice. Boil up juice, 2 tablespoons sugar and vanilla sugar. Stir starch and 2 tablespoons of water until smooth. Stir mixed starch into the boiling juice, bring to the boil again while stirring and simmer for about 1 minute. Remove from the stove. Add the fillets.
Cut the nougat into 8 equally sized cubes. Divide dumpling dough into 8 portions. With well floured hands (dough sticks a little bit) press each dough portion a little flatter in the palm of one hand, put 1 nougat cube in the middle of each as filling and form a dumpling around the nougat, which must be well sealed. Let the dumplings simmer in boiling salted water for about 20 minutes.
Melt the butter in a large pan. Stir-fry 75 g ground almonds in it until slightly brown. Remove from heat and stir in 1 tablespoon of sugar. Lift out the dumplings, drain well and turn in the roasted almonds. Arrange and dust with icing sugar, add orange sauce.