Ingredients
- 10 1/2 jellyroll with waxed paper (pan)
- 6 eggs
- 4 equal rectangular layers
- 3 oranges
- 3 grapefruits
- 3 lemons
- 1 chocolate
- 1/2 remaining peel
- 1/2 remaining pine nuts until incorporated cream (into)
- 1/2 pine nuts cream (into)
- 3 c whipping cream
- 1 lb chocolate (white)
- 1 3/4 c sugar
- 1 c lemon juice
- 1 c water peel
- 1 cup sugar
- 3/4 cup sugar until mixture falls in ribbon when beaters are lifted
- 1/2 c pine nuts
- 1/4 cup flour
- 1/4 c flour
- 2 t mexican vanilla
- 2 t vanilla mousse
- some chocolate mousse on first layer
another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====
