- 12 g. Gelatin,
- 8 red oranges,
- 4 yolks,
- 100 gr. granulated sugar,
- 500 ml. fatty cream,
Besides:
- 3 biscuit cakes (diameter 26 cm, thickness about 1 cm. Each),
- 600 g of orange confiture
Cooking method:
Grate 1 orange on the grater. Squeeze juice from 5 oranges, along with it. Mix 250 ml. juice with yolks, sugar and zest. Beat in a hot water bath. We introduce and dissolve gelatin. Let cool, stirring in a cold water bath. We introduce cream into gelled cream.
We spread on the cake 150 gr. Confiture. We put a ring around it for the cake. We lay half of the cream. We spread the second cake 150 gr. Confiture and lay it on the first. On it we lay the second remaining cream and cover with the third cake. We refrigerate for 3 hours.
Lubricate the surface of the cake 150 gr. Confiture. We clean oranges, cut them into slices and lay them on the torus. Glaze with a mixture of confiture and juice. We decorate the leaf with melissa leaves.