Blood Orange Hop Cake

Try this delicious cake recipe:

Make a shortcrust pastry with egg, flour, butter, sugar and salt.

Line a cake springform pan with the dough. Press the dough well smooth and prick the bottom of the dough a few times with a fork.

Peel the oranges until no white skin is visible. Remove the orange fillets between the partitions. Collect the resulting juice in the process.

Separate the eggs. Beat the egg yolks with the sugar until creamy. Stir in the sour cream or crème fraiche, the curd cheese, the custard powder, the jam and half of the pistachio kernels.

Whip the egg whites to stiff peaks and fold into the cream.

Spread the cheese mixture on the shortcrust pastry form and smooth the surface. Spread the drained orange fillets evenly on top. Bake the cake in the heated oven at 175 degrees on the lowest rack for about 50 minutes.

Cool the cake in the pan, remove from the pan and cool completely on a cooling rack.

Soak the gelatin in cold water. Heat the measured orange juice with the sugar. Squeeze the gelatin and let it melt in the juice. Cool until the liquid begins to gel and brush the top of the cake with it. Sprinkle with the remaining pistachio nuts.

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