Preheat oven to 180 degrees C or 350 degrees F.
Grease two 8 inch cake tins with butter paper.
Beat eggs and 1/3 cup sugar until thick, pale and increase in volume.
Fold flour in 2 batches quickly and lightly.
Add melted butter with second batch.
Spread into pans and bake for 20 minutes.
Blend corn flour with a tbsp of water and place 3 tbsp of water, sugar and orange rind in a small pan over medium heat until sugar dissolves.
Add corn flour and stir until thick.
Cook another minute and remove from heat.
Add egg yolks and butter and stir well.
Transfer to a bowl and let it cool.
To make topping, place chocolate, cream and butter in a saucepan over low heat.
Transfer to a bowl and allow cooling.
Do not refrigerate.
Cut the cake into half horizontally and place one layer on the serving plate.
Spread filling on each layer and top with the icing.
Decorate with the white chocolate.
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