For the Easter cake with orange cream, first stir the cocoa powder with the milk until smooth. Stir through with 100 g sugar in a saucepan and let it boil once, cool down.
Grease a 24 cm cake springform pan and sprinkle with breadcrumbs. Preheat the oven to 175 °C.
Beat the soft fat with the remaining 75 g sugar until creamy, fold in the eggs one by one.
Mix the flour and baking powder, stir into the egg cream alternately with the cocoa milk. Pour into the prepared springform pan, bake on the lowest rack in the oven for about 70 minutes.
Meanwhile, for the filling, soak the gelatin in enough cold water for about 5 minutes. Separate the eggs. Beat the egg yolks with the sugar until creamy. Fold in the orange juice.
Squeeze the gelatine, let it melt and fold it in. Separately whip the whipped cream and the egg whites until stiff, then fold both into the cream. Chill.
Carefully divide the cooled cake into three layers. Reassemble the layers with jam and orange cream in between. Refrigerate for 2 to 3 hours.
For the topping, bring the sugar to a boil with the water in a small saucepan, stirring; remove from the kitchen stove. Chop the chocolate and add to the sugar solution with the butter, stirring until melted. Let the glaze cool a little, but do not let it set.
Knead the marzipan paste with sifted powdered sugar until smooth and sprinkle with g
This Easter cake with orange cream will please big and small sweet tooth alike.