(Sweet heart - Our recipe)

Time: preparation: 60 minutes .........cooking: 20 minutes 120 g (4 oz) sponge-cake 2 egg yolks (3 if they are little) 4 tablespoons sugar 8 teaspoons potato starch 2 orange juice 6 g aspic jelly 200 ml (7 fl oz - 2/3 cup) whipping cream 2 tablespoons icing sugar 4 tablespoons orange liqueur   For the covering   100 g (3 oz) dark chocolate 2 tablespoons sugar Assorted sugar ornaments difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This is a soft cake for special occasions. You make it ahead.
Cut the sponge cake into rectangular shapes. Soak them with the orange liqueur, diluted in water, and line a china mould for puddings with them.
Put a part of the sponge cake aside for covering the cake.
Prepare the orange cream. In a saucepan beat the egg yolks, sugar and potato starch
with a wooden spoon. Add the orange juice and bring slowly to the boil. Let the cream
boil and keep stirring, until the cream thickens.
Remove from the heat and add, immediately, the fish-glue (aspic jelly) soaked for 15 minutes and then well squeezed.
Prepare the whipped cream; with an electric whisker, whisk the cream with the icing sugar
in a large bowl until soft peaks form. Now spoon the orange cream over the sponge cake
and level the surface; carefully spoon the whipped cream over the orange one and cover
the cake with the last part of sponge cake, soaked. Chill until firm.
Turn the cake upside down a serving platter and cover it with the chocolate melted with the sugar and 2 tablespoons water.
Decorate according to your fancy.

What's the right wine?
Our suggestion is: Moscato Rosato del Piemonte or Drambuie (43°).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".