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You will need

• - 200 g of nuts
• - 1 tbsp. L. starch
• - 75 g of granulated sugar
• - 3 egg whites
• - 2 oranges
• - 80 g of powdered sugar
• - 3 egg yolks
• - 7 g of gelatin
• - 300 g of cream cheese
• - 100 g of chocolate
• - 1 tbsp. cognac
• - 1 tbsp. L. cocoa powder
• - a pinch of salt
• - 275 ml of cream
• - 50 orange slices

Instructions

1

Prepare the dough. In a blender, ground 50 grams of granulated sugar, starch and nuts to flour. Whisk the proteins and salt until a firm foam. Add the nut mixture and mix by folding from bottom to top.

2

Put the dough on a baking sheetbaking paper. Preheat the oven to 180 degrees, place the dough and bake for 25-35 minutes until golden brown. Check the preparedness of the biscuit with a match, if it is dry, then you can get it.

3

Prepare the custard orange cream. With a blender, turn the oranges to a pulpy state. In cool water, soak gelatin and leave for 15-20 minutes. Pound 50 g of powdered sugar and yolks white. Heat 175 ml of cream to 90 degrees and pour them to the yolk mass, stir intensively to a homogeneous consistency. Cook over low heat until thick, stirring. Remove from heat and add gelatin, stir. Add cognac and orange puree, mix to a homogeneous consistency. Cool down. Mix cream cheese and powdered sugar with a mixer. Add the creamy mass to the cream and mix.

4

Apply the cream on the biscuit and spread over the surface. Put in the refrigerator for 1-2 hours.

5

Prepare the chocolate icing. Heat the cream to 90 degrees and add 100 g of chocolate, stir well and pour the cake with glaze. Decorate the cake with orange slices.