Preheat the oven to 160°C hot air.
Cream butter with powdered sugar, vanilla sugar and orange zest.
Gradually add the yolks and continue mixing.
Beat the egg whites until stiff.
Mix flour with baking powder and add by the spoonful to the yolk mixture, finally fold in the stiff egg whites.
Pour the mixture into a ø 20 cm pan and bake for about 20 minutes. Test the cake and let it cool down.
Mix the vanilla pudding powder in 2 tablespoons of the orange juice in a bowl until smooth.
Bring orange juice to a boil in a saucepan. Pour powder briskly into hot juice with a whisk.
Turn off heat, stir to a pudding-like mass and let cool until lukewarm.
Whip the GUMA Pâtisserie Cream until stiff, add sugar, vanilla and orange juice to taste.
Place the cake base in a cake ring or springform pan.
Pour the pudding on the sponge cake and put it in the cooler for at least one hour.
Then top and line with guma cream, setting aside some cream for piping for decorations.
Dip biscuits in milk, place four of them as a cross on the cake, place four of them on the edge.
Decorate with melted dark chocolate coating. Chill for two hours.
Before serving, finish with remaining cream and filleted orange.
Preparation Tip:
For the big round simply double the ingredients and bake a slice in the tray. Instead of milk for dunking also go orange juice with rum.
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