1.

Crumb base
250 g butter biscuits, biscuit crumbs or speculaas
50 ml cooking oil
50 g butter
100 g white chocolate coating
Preparation
Heat the oil and butter together with the chocolate coating in a pan to around 45 degrees and stir.
 Put the biscuits in a large freezer bag and roll them into very small crumbs with a rolling pin. 
Mix the crumbs with the liquid butter-chocolate mixture and 
spread flat and evenly in the springform pan, pressing down a little firmly. Put the springform pan in the fridge. Orange and sour cream mixture 400 g sour cream, with 24% fat 500 g low-fat quark 200 ml cream, whipped Zest of 1 organic orange 100 ml orange juice, freshly squeezed 100 g sugar 6 sheets of gelatine, prepared according to the instructions on the packet Preparation: The recipe consists of 2 pages. You can see the rest of the recipe using the button below.

2.

Preparation
Soak the gelatine in plenty of cold water. Beat the cream until stiff. 
Mix the sour cream with the quark, orange zest, orange juice and sugar with a whisk until stiff. 
Take the gelatine out of the water, squeeze it out well and heat it in a small saucepan to a maximum of 50 degrees. 
Then add some of the sour cream and quark mixture to the gelatine and stir.
 Then quickly fold this mixture into the rest of the sour cream and quark mixture. 
Finally, fold in the whipped cream. 
Pour the orange and sour cream mixture onto the cold crumb base and smooth it out.
 Now chill the cake for at least three hours . Orange mirror 200 g orange juice 3 sheets of gelatine, prepared according to the instructions on the packet 3-4 oranges Preparation Soak the gelatine in plenty of cold water. Now heat the orange juice to around 40 degrees.  Take the gelatine out of the water, squeeze it out well, add it to the orange juice and stir  until the gelatine has completely dissolved. Then put to one side.  Remove the peel from the oranges with a sharp knife and cut into fillets.  Place these on the cooled cake. Now carefully  pour the orange juice with the gelatine over it and put the cake back in the fridge for two hours. Martin Rößler hopes you enjoy baking it!