Ingredients FOR THE SPONGE CAKE
- 300 g 00 flour
- 250 g sugar
- 6 eggs
- 1 sachet of baking powder for desserts
- Lemon peel
Ingredients FOR ORANGE BATH
- 200 g orange juice
- 170 g brown sugar
Ingredients FOR THE CHOCOLATE GANACHE
- 450 g dark chocolate
- 400 g fresh cream
- Orange
- fresh chili
Ingredients for making
- orange jam
- creamy cream spread
- various biscuits and chocolates
- Chocolate pralines
- orange peel covered with dark chocolate
FOR THE SPONGE CAKE
Whip 6 egg whites until stiff. Whip 6 yolks, using electric whips, with 6 tablespoons of boiling water; then add the sugar and a little finely grated lemon zest, continuing to whip until the mixture is clear and frothy; add the flour and the baking powder while continuing to whip.
Incorporate beaten egg whites, stirring with a spoon with movements from the bottom upwards.
Grease and flour a round mold (ø 24 cm) and fill it with the mixture.
Bake in the static oven at 180 ° C for about 40 minutes. Check the cooking by inserting a toothpick into the cake: if, once extracted, it is clean, the cake is cooked. If you use the fan mode, reduce the temperature to 170 ° C and bake the cake for 30 minutes.
Turn out the cake, place it on a wire rack and let it cool completely before decorating it.
FOR THE ORANGE BATH
You do lightly caramelize the sugar, then dilute it with the orange juice, adding a little at a time, and with 250 g of water; when the boil starts again, transfer the bath to a bowl.
FOR THE CHOCOLATE GANACHE
Heat cream with a piece of fresh chilli (measure it according to your taste).
melt the chocolate with the grated zest of 1 orange on a hot, but not boiling, water bath.
Take away from the heat and pour the cream, filtering it. Mix well until the mixture is homogeneous: do not worry if it does not appear smooth, it cannot be smooth because of the grated orange peel. Let it cool down.
TO DO IT
Divide sponge cake in 3 discs.
cut out from a sheet of parchment paper a disc with two wings so that the shape is similar to that of a candy.
Arrange the sheet on a wire rack placed on a tray and place the first sponge cake on the baking paper. Then moisten it well with the wet using a brush.
stuff it with spreadable cream.
Place on top of the second disk, brush it with the orange dip and fill it with the orange jam.
close with the last disc, wet again, then completely cover with the chocolate ganache. Let it thicken slightly, then decorate according to your inspiration using biscuits, chocolates, pralines, orange peel covered with chocolate … Place in the fridge for at least 1 hour before serving.
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