John Myers
Contents
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Ingredients
- 1 piece Biscuit
- 250 ml Cream
- 50 g Dark couverture
- 3 tablespoon Orange Curd
- 2 sheet Gelatin white
- 1 piece Orange
- 1 piece Almond brittle
Instructions
- Divide the biscuit - I decided on the chocolate version here - and coat a base with orange curd.
- Whip the cream and divide. Melt the couverture in a water bath (not over 38 degrees) and mix with one half of the cream.
- Place a cake ring around the biscuit and spread the chocolate cream on top. Cover with the second floor.
- Let the gelatine soak in a little cold water, squeeze out and dissolve over low heat.
- Mix the remaining orange curd with the second half of the cream and mix two tablespoons of it with the dissolved gelatin. Add this mixture to the rest of the orange and cream cream, stir thoroughly and refrigerate.
- As soon as the mixture starts to gel, brush the cake with it. Put the rest of the cake in a piping bag and use it to decorate the cake. I had leftovers of my almond brittle and pieces of a fresh orange to garnish.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 12.9gProtein: 8.8gFat: 26.2g
