Ingredients
Jaconde Sponge:
- 3ea. Egg Whites
- 30ml Castor Sugar
- 100g Ground Almonds
- 100g Icing Sugar
- 3ea. Eggs
- 70ml Flour
- 30g Butter (Melted)
- 10ml Coffee Essence
Syrup:
- 250ml Orange Juice
- 100ml Sugar
Buttercream:
- 250g Butter
- 1kg Icing Sugar
- 50ml Orange Juice
- 100ml Orange Rind
- 100g Dark Chocolate Chips
- 15ml Strong Coffee
Candied Orange:
- 2ea. Oranges
- 500ml Sugar
- 500ml Water
- 50ml Orange Juice
Ganache:
- 200ml Cream
- 200g Dark Chocolate
Cream:
- 250ml Cream
- 30ml Icing Sugar
- 5ml Orange Rind
- 5ml Strong Coffee
Preparation method
Jaconde Sponge:
- Oven 180°
- Line a Swiss roll tin.
- Whisk egg whites until stiff.
- Add sugar.
- Whisk eggs and icing sugar, add coffee essence
- Fold in almonds and flour.
- Pour butter in mixture folding gently.
- Bake 10 minutes.
Orange syrup:
- Boil till slightly thick.
Buttercream:
- Beat butter and sugar.
- Add juice and rind and coffee
- Fold in chocolate chips.
Candied Orange:
- Thinly slice orange.
- Simmer in 350ml water for 2 minutes. Remove.
- Boil water sugar and juice.
- Add oranges in single layer.
- Simmer for 45 minutes.
- Turn frequently.
- Remove. Place on wire rack.
Chocolate Ganache:
- Heat cream.
- Stir in chopped chocolate.
Chantilly Cream:
- Whip cream with sugar
- Fold in rind and coffee