• --- 1 ½ cups (315g) finely chopped spoon sweets (such as walnut, citron, bergamot)
• --- ¼ cup (65ml) milk
• --- 3 tablespoons (60ml) syrup from spoon sweets
• --- 3 tablespoons (30g) brandy
• --- 1 cup (160g) toasted and coarsely ground almonds
METHOD
For the Chocolate Orange Cake:
1. Preheat the oven to 180°C (fan-assisted) and grease a tall, round 22 cm baking pan. Line the bottom with parchment paper.
2. In a bowl, mix the flour, ground almonds, cocoa powder, baking powder, and vanilla. In the bowl of a stand mixer, combine the eggs, sugar, and orange zest, and beat on medium speed for 5 minutes until the mixture is fluffy and pale.
3. Reduce the speed to avoid deflating the aerated eggs and add the sunflower oil.
4. Add the brandy, then gradually add half of the flour mixture, followed by the milk, orange juice, and finally the remaining flour mixture.
5. Pour the batter into the pan and bake in the preheated oven for 45-50 minutes. To check if it's baked, insert a wooden skewer into the center of the cake; if it comes out clean, it's ready. Let the cake cool.
For the Pastry Cream:
1. In a small saucepan, pour 2 cups of milk and heat it over the stove.
2. In a bowl, combine the remaining 1 cup of milk, sugar, cornstarch, vanilla, orange zest, and eggs, and whisk with a wire whisk.
3. Gradually pour half of the warm milk into the cornstarch mixture, stirring quickly. Then pour this mixture into the remaining milk in the saucepan.
4. If desired, place a sieve over the saucepan and strain the egg mixture. This way, you will avoid any lumps or cooked egg bits.
5. Stir until the cream thickens. Add the chocolate and stir until it melts. If desired, you can also add 2 tablespoons of butter.
For Assembly:
1. In a bowl, mix the milk, syrup from the spoon sweets, and brandy. Cut the cake into large cubes. On a nice serving platter or in individual glasses, place cake cubes at the base, then drizzle with the milk and syrup mixture.
2. Sprinkle with toasted almonds and spoon sweets. Spread half of the cream over it, and repeat the process once more.
3. Decorate the charlotte with spoon sweets and toasted almonds. Let it cool, then refrigerate to chill.
