Orange Dome Cake

A great cake recipe for any occasion:

For the short pastry, knead the cold butter with vanilla sugar, powdered sugar, salt and baking oil “lemon” in a baking bowl or possibly on the table top. Then add the flour. The faster you work with your hands, the more beautiful the dough will be. Leave the dough to cool for at least 1/2 hour before further processing. Then roll out the dough and place it in an ungreased cake springform pan (diameter 26 cm), slightly flattening the bottom. Prick a few times with a fork. Bake the base in a heated oven at 180 degrees for about 10 to 15 minutes. It should have a golden yellow color. Then cool on a cooling rack.

For the chocolate sponge cake, preheat the oven to 175 degrees. Separate egg yolks and egg whites. Beat the egg yolks with 120 g salt, sugar, vanilla sugar and the hot water. The mixture must be very white. In another baking bowl, beat egg whites and gradually sift in the remaining sugar. Fold the whites into the egg yolk mixture. Mix flour, cornstarch and cocoa, sift into the mixture and fold in briefly.

Line the bottom of a cake springform pan (diameter 26 cm) with parchment paper, pour in the batter and bake for 45 to 50 minutes. Cool. For the topping, remove the peel from the oranges so that the white skin is also removed. Cut the fruit into thin slices. Spread out a dome shape with these orange slices. (Alternatively, a glass or ceramic mold.

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