Orange-Chocolate Torte with Yogurt Cream

Preheat the oven to 150 °C fan (175 °C top/bottom heat). Line the base of a 26-cm springform pan with baking paper.

Separate the eggs. Beat the yolks with 2 tbsp hot water until frothy.

Add 70 g sugar, 1 packet vanilla sugar and a pinch of salt to the yolks and beat into a thick, creamy mixture.

Beat the egg whites with 80 g sugar until stiff peaks form.

Fold one third of the meringue into the yolk mixture.

Mix the flour and baking powder, sift over the batter and gently fold in together with the remaining meringue.

Pour the batter into the springform, smooth the top and bake for 25–30 minutes.

Remove the sponge from the oven, let it cool briefly in the pan, then loosen and cool completely on a wire rack.

Soak the gelatin sheets in cold water.

Peel 4 oranges deeply, removing the white pith. Cut the segments out from between the membranes.

Stir the vanilla yogurt, Cointreau, 100 g sugar and vanilla sugar together until smooth.

Squeeze out the gelatin, gently dissolve it and stir it into the yogurt mixture in a thin stream. Chill the cream for about 30 minutes until it begins to set.

Whip 400 ml cream until stiff and fold into the slightly set yogurt mixture. Divide the cream into two portions.

Fold the orange segments into one half of the cream.

Chop the couverture, melt it in a hot water bath and stir it into the second half of the cream.

Slice the sponge horizontally twice to make 3 layers. Spread the orange cream on the bottom layer and place the second layer on top.

Spread the chocolate cream on the second layer and place the third layer on top. Chill the torte for about 4 hours.

Whip the remaining cream with stabilizer until stiff. Use about three quarters of the cream to coat the torte all over. Put the remaining cream into a piping bag fitted with a star tip and pipe rosettes.

Decorate with chopped almonds and chocolate shavings. Peel an orange, segment it, halve the segments and place them on the cream rosettes.