orange cake with chocolate butter cream

INGREDIENTS

PREPARATION

For the sponge cake, preheat the oven to 170°C in air.
Cover with butter and a non-stick paper 3 round 15cm pans or 2 round 22cm pans.
Put the yolks with 2/3 of the sugar in a bowl and beat with a hand mixer until they get fluffy and white. In another bowl, beat the egg whites using a hand mixer and add the rest of the sugar. In a bowl, mix the flour, the corn flour, the salt and the baking powder using an eggbeater. Beat for another minute until the meringue is shiny. Add the meringue to the beaten yolks. Add the dry ingredients and mix gently. Finally, add the butter and mix with a spatula
Transfer to the buttered pans. Bake for about 25-30 minutes. Let the sponge cakes cool in the pan and then unmold.

EXECUTION

For the buttercream, put the butter in a bowl and with a hand mixer beat it on medium speed until fluffy. Lower the mixer spead to a lower volume and add the icing sugar in small doses and then add the cocoa. Beat for a few minutes on low speed until the ingredients are homogenous. Turn up the volume of the mixer and add the vanilla and milk. Beat the mixture for another minute until you have a nice homogenous mixture. Transfer to a pipping bag.

For setting up the cake, cut the top side of the sponge cakes to flatten them
Put the first sponge cake in the base and set a ring of butter cream on top using a pipping bag. In the center of the sponge cake put half the amount of the jam and spread over the surface. Place the second sponge cake and repeat the same process. Finally add the third sponge cake and cover the whole cake with the rest of the buttercream. Garnish with candied fruit and sprinkles.