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)
- 700 ml whipping cream
- 500 gr chocolate (white)
- 350 gr sugar
- 240 ml lemon juice
- 240 ml water peel
- 200 gr sugar
- 150 gr sugar until mixture falls in ribbon when beaters are lifted
- 100 gr pine nuts
- 32 gr flour
- 32 gr flour
- 9 gr mexican vanilla
- 9 gr 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 =====
