Cake "Tiger in chocolate" with orange curd cream

Very tender cakes made of biscuit dough on proteins and vegetable oil. Fragrant, moderately sweet cream of orange juice, cream and curd cheese. And all this under chocolate icing.

Ingredients

• For the biscuit:
• Egg whites - 6 pcs.
• Sugar - 140 g
• Vegetable oil - 110 ml
• Flour - 130 g
• Cocoa powder - 20 g
• Baking powder - 7 g
• Salt - 1 pinch
• For cream:
• Cream curd cheese - 125 g
• Cream with a fat content of 30% - 100 ml
• Yolks - 2-3 pcs.
• Oranges - 700-800 g (3-4 pcs.)
• Corn starch - 100 g
• Gelatin - 6 g
• For glaze:
• Milk - 70 ml
• Sugar - 70 g
• Cocoa powder - 20-30 g
• Gelatin - 4 g
• To prepare the form:
• Butter
• Flour
• To decorate the cake (optional):
• Fresh fruits/berries
• mint fresh
• Powdered sugar

Directions

1. We prepare products.
2. In the process of making the cake, we will also need parchment paper.
3. Separate the whites from the yolks. We will need all the whites and only 2-3 yolks.
4. Add a pinch of salt to the whites.
5. Whisk until fluffy.
6. In portions, 1-2 tbsp. spoons, add sugar to the proteins.
7. Beat until sugar dissolves and until stiff peaks form.
8. Continuing to beat, we introduce vegetable oil.
9. Turn on the oven, heat up to 170 degrees.
10. Sift flour, baking powder and cocoa into a separate bowl. We mix.
11. With the help of a spatula, slowly, we introduce the flour mass into the protein.
12. At this stage, the mass will decrease quite a lot. That's the way it should be.
13. We cover the bottom of a detachable form (the diameter of my form is 18 cm) with parchment, grease the sides with butter and sprinkle with flour.
14. We spread the dough in a mold and send it to the oven for 35-40 minutes at 170 degrees
15. We check the readiness with a skewer, it should come out of the biscuit dry. In the process of baking, the biscuit will grow in the middle and even, most likely, will be covered with cracks. This is not a problem, because we will cut off the top.
16. Cool the biscuit completely. If you are not in a hurry, leave the biscuit wrapped in cling film for a few hours. Then it will be easier to cut it, it will not crumble.
17. Let's start preparing the cream. Remove the zest from the oranges with a grater. Squeeze juice from oranges. I got 300 ml of juice.
18. Pour gelatin with a quarter of the entire juice, mix and set aside to swell.
19. Pour the rest of the orange juice into a saucepan and add the zest. Bring to a boil, boil for 2 minutes and turn off the heat. Cool down completely.
20. Then again bring the juice with zest to a boil and cool again. We filter.
21. Grind the reserved yolks with starch until the lumps dissolve. In the yolk mass, most likely, you will need to add 2-3 tbsp. l. orange juice - so the mass will become more liquid.
22. In a saucepan, combine orange juice and yolk-starch mass.
23. Bring to a boil over low heat and cook, stirring, thick cream.
24. Transfer the cream into a bowl. Cover with cling film in contact (directly on the cream) and cool completely.
25. Combine cream and cream cheese. We beat.
26. We introduce custard orange cream into the creamy cheese mass. We beat.
27. Dissolve the gelatin over low heat or in the microwave.
28. In a thin stream, continuing to beat, we introduce gelatin into the resulting cream.
29. From the completely cooled biscuit, cut off the top.
30. Cut the biscuit into 3 cakes (with a long sharp knife or thread).
31. We distribute an equal amount of cream for each cake.
32. We fold the cake.
33. For glaze, gelatin is poured with half the milk.
34. In a saucepan, combine cocoa, sugar and remaining milk.
35. Bring the contents of the saucepan to a slow boil over low heat. Stir constantly until the sugar dissolves. Let's chill a little.
36. Warm up the gelatin.
37. In a thin stream, stirring constantly, we introduce gelatin into the icing. We cool the glaze.
38. Drizzle the cake with chocolate icing. You can also brush the sides of the cake with frosting or leave it open.
39. Decorate the cake as you wish. I use kumquats, mint leaves and some powdered sugar.
40. Let the icing harden and the cake soak (at least 3-4 hours).
41. Chocolate cake "Tiger in chocolate" with orange cream is ready.
42. Enjoy your meal!