Ingredients
for
| 200 g | Biscuit(s), (Whole Wheat Butter Biscuits) |
| 125 g | Butter |
| 1 | Orange(s), untreated |
| 200 g | Marzipan paste |
| 400 g | Cream cheese |
| 400 g | Cream |
| 12 sheets | Gelatine |
| 160 g | Sugar |
| 6 tbsp | Orange juice |
| 2 packs. | Cream stiffener |
| something | Fat |
Nutritional values per serving
Kcal
5663
Protein
111.84 g
Fat
381.61 g
Coal hydr.
436.20 g
Preparation
Working time: approx. 30 minutes Resting time approx. 3 hours Total time approx. 3 hours 30 minutes
For the base, finely grind the biscuits in a blender or finely chop them in a freezer bag with a rolling pin. Melt the butter and mix with the cookie crumbs. Press the mixture into a greased 26 cm springform pan as a base. Chill.
For the filling, soak the gelatin sheets in cold water. Wash the zest of the orange in hot water, pat dry and grate finely. Then carefully cut off the white skin with a sharp knife and dispose of it. Dice the pulp and marzipan very finely. Heat in a pan with 3 tablespoons of orange juice until the marzipan has become very soft and combined with the orange juice. Add orange zest. Allow to cool.
Whip cream with cream stiffener until stiff. Mix the cream cheese with the marzipan-orange mixture and sugar until the sugar crystals have dissolved.In a small saucepan, gently heat the remaining orange juice and dissolve the squeezed gelatin in it. Allow to cool slightly. Add 1 tbsp of the cream cheese mixture to the gelatine and mix well. Then add the gelatine to the cream cheese mixture and stir in quickly. When the mixture starts to gel, fold in the cream. Pour the cream onto the biscuit base and smooth it out. Chill for at least 3 hours. Decorate as you like.