Ingredients
- 300 about
- 10 diameter
- 10 disks
- 4 egg yolks
- 2 orange zest (grated)
- 2 oranges
- 1 gelatin (envelope)
- 5/8 apricot preserves
- 1/2 tube to make three (plain)
- 1/2 boiling milk them (into)
- 400 gr sugar
- 280 gr almonds (toasted sliced)
- 240 ml milk
- 240 gr egg whites
- 200 gr butter (unsalted)
- 120 ml orange juice
- 16 gr cornstarch
- 9 gr vanilla extract
- 2 ml lemon juice
- 1 gr almond extract
- 1 gr salt
filling. Repeat with another layer and another quarter of the filling. Top with last layer and mask cake with another quarter of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
