|
For 6 people
Difficulty : easy
Price : affordable
Preparation time : 20 minutes
Cooking time : 40 minutes
Resting time : 12 hours
For the sponge cake
For the filling
To be prepared the day before
Preheat the oven to 165°C (329°F).
In a mixing bowl, beat the egg whites with 65 g of sugar until stiff peaks form.
In another mixing bowl, beat the egg yolks with the remaining sugar until pale. Add the flour, cornstarch, orange zest, and orange blossom water. Mix until you get a smooth texture.
Gently fold in the whipped egg whites using a spatula.
Line the removable cake pan with the Savarin base.
Pour the batter into the pan and bake for 40 minutes.
At the end of baking, unmold the cake and let it cool on a wire rack.
To be prepared the day before
Cut the cake into three layers.
Spread orange jam on the two bottom layers, then reassemble the cake.
To finish, coat with chocolate ganache, then let rest in the fridge for 12 hours.
Tip: Perfect with Earl Grey tea or a mocha coffee.
