Hazelnut Whisky Cake with Orange Cream

Grate the zest from 1 orange. Line a cake springform pan (26 cm 0) with baking parchment. Preheat electric stove to 175 degrees. Toast hazelnuts in a frying pan. Separate the eggs. Whip egg whites with 40 g sugar until stiff. Beat egg yolks with 90 g sugar and 1 tsp orange zest until creamy. Place the beaten egg yolks on top of the egg yolk mixture. Mix nuts, flour and baking powder, add. Fold everything in. Fill the sponge mixture into the cake springform pan and bake for 25 minutes. Remove from mold, cool, then cut diagonally once and soak both halves with the whiskey. Using a zester, separate 1-2 tbsp zest from 2 oranges, then peel 2 fruits thickly. Cut fruit fillets from separating skins and cut into small pieces. Soak gelatin according to instructions and let it drip. Whip whipped cream with powder and vanilla sugar until half stiff. Add 1 tsp grated orange peel and the liquid gelatine. Whip until completely stiff and fold in orange pieces. Fill the cake with the cream. Heat the orange marmalade, spread it through a sieve, cover the cake with it and sprinkle hazelnut leaves all around. Decorate the top with additional orange peel zest.

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