6 egg yolks
130 g (4 1/2 oz) caster sugar
5 g (1 tsp) orange zest
70 g (2 1/2 oz) plain flour
70 g (2 1/2 oz) potato flour
6 egg whites
1 portion cooked Buttercream with Egg Yolks flavoured with chocolate and rum
130 g (4 1/2 oz) caster sugar
5 g (1 tsp) orange zest
70 g (2 1/2 oz) plain flour
70 g (2 1/2 oz) potato flour
6 egg whites
1 portion cooked Buttercream with Egg Yolks flavoured with chocolate and rum
Caramel glaze
165 g (5 1/2 oz) granulated sugar
method
1. Beat the egg yolks and sugar until pale and creamy. Mix in the orange zest. Sift together both the flours to aerate well and add to the egg yolks. Whisk the egg whites in a separate bowl until they are firm and well-peaked. Fold the egg snow into the yolk mixture lightly and quickly.
2. This quantity makes six layers. Spread a thin coating of mixture in the bottom of a greased and floured 24 cm (9 1/2 in) spring-form tin and smooth carefully. Bake immediately in the preheated oven at 180°C (350°F) Gas 4 for 5 - 8 minutes each layer. (Bake two layers at a time if you have the tins.)
3. When it is coloured light gold, remove the cake from the oven and turn out of the tin straight on to a wire rack to cool. Make the remaining layers in the same way.
4. Assemble the cake as soon as the layers have cooled so that they do not dry out and become crisp.
5. Set aside the best-looking cake layer and sandwich the rest together with the chocolate filling, spreading it over the top and the sides.
6. Prepare the top layer. Brush any loose crumbs off the cake and lay it on a large sheet of greaseproof paper. Take two long knives, lightly greasing the blade of one with oil or butter.
7. Make the caramel glaze by gently heating 65 g (2 1/2 oz) granulated sugar in a copper sugar boiler until golden, then add the rest of the sugar and cook until it has thickened. Quickly pour the caramel straight over the cake layer and smooth it out using the clean knife.
8. Using the greased knife, immediately mark the cake out into 10 sections and cut through the sugar glaze. Leave to cool. Lay the caramel disc on top of the filled cake layers.
9. Do not store in the refrigerator as this spoils the caramel surface.
2. This quantity makes six layers. Spread a thin coating of mixture in the bottom of a greased and floured 24 cm (9 1/2 in) spring-form tin and smooth carefully. Bake immediately in the preheated oven at 180°C (350°F) Gas 4 for 5 - 8 minutes each layer. (Bake two layers at a time if you have the tins.)
3. When it is coloured light gold, remove the cake from the oven and turn out of the tin straight on to a wire rack to cool. Make the remaining layers in the same way.
4. Assemble the cake as soon as the layers have cooled so that they do not dry out and become crisp.
5. Set aside the best-looking cake layer and sandwich the rest together with the chocolate filling, spreading it over the top and the sides.
6. Prepare the top layer. Brush any loose crumbs off the cake and lay it on a large sheet of greaseproof paper. Take two long knives, lightly greasing the blade of one with oil or butter.
7. Make the caramel glaze by gently heating 65 g (2 1/2 oz) granulated sugar in a copper sugar boiler until golden, then add the rest of the sugar and cook until it has thickened. Quickly pour the caramel straight over the cake layer and smooth it out using the clean knife.
8. Using the greased knife, immediately mark the cake out into 10 sections and cut through the sugar glaze. Leave to cool. Lay the caramel disc on top of the filled cake layers.
9. Do not store in the refrigerator as this spoils the caramel surface.
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