Orange cookie cake

Ingredients

Directions

1. 1

   Rinse box cake tin (25 cm long; 1 1⁄2 l capacity) with cold water, line with cling film. Soak gelatine in cold water. Mix yoghurt, 100 g sugar, vanilla sugar and orange juice.

2. 2

   Whip 250 g cream until stiff. Squeeze out the gelatine, dissolve at low heat. Stir in 2-3 tablespoons of yoghurt cream by the spoonful, then stir into the rest of the cream. Fold in the cream immediately.

3. 3

   Fill half of the yoghurt cream into the box form. Place the orange cookies vertically (4-5 rows of 4 cookies each). Add the rest of the cream and smooth it down. Put them in a cool place overnight.

4. 4

   Peel the orange so that the white skin is completely removed. Remove orange fillets with a sharp knife between the parting skins. Finely chop the chocolate. Turn the cake onto a plate and remove the foil.

5. 5

   Whip 250 g cream until stiff, while letting 1⁄2 tsp. sugar trickle in. Spread the cake with it. Decorate with chopped chocolate and orange filets.